Oven-Baked Tender Cheesy Chicken Meatball Recipe
Juicy, cheesy chicken meatballs made with buckwheat flour, lactose-free cheese, and Italian herbs. Gluten-free and oven-baked to perfection in 30 minutes!
Equipment
1 Food Processor optional
1 Ceramic baking tray
Ingredients
- 400 g Chicken breast mini fillets minced
- 1 medium Onion peeled
- 2 Eggs
- 2 tbsp Buckwheat flour
- 80 g Eatlean lactose-free cheese - original grated
- 80 g Parmigiano Reggiano grated
- 1 tsp Italian mix herbs
- ½ tsp Salt sea or pink
- ½ tsp Black pepper
- 2 Ghee butter
- 50 ml Water or white dry wine
Instructions
- Preheat oven to 200°C (fan) or 220°C (conventional).
- In a food processor, mince the chicken fillets and onion together until well blended but not paste-like.
- In a large bowl, combine the minced chicken-onion mix with eggs, buckwheat flour, cheeses, Italian herbs, salt, and pepper. Mix until evenly combined.
- Use an ice cream scoop to form small meatballs and place them in a ceramic or glass baking dish.
- Top each meatball with a small knob of ghee butter.
- Carefully pour 50ml of water or dry white wine into the bottom of the dish (avoid pouring over the meatballs).
- Bake for 20 minutes.
- Switch to broil/grill setting and broil for 5 more minutes until golden.
- Let rest for 5 minutes before serving.
Notes
Butter on top and a bit of liquid in the dish are the secrets to tender, juicy meatballs.
You can swap buckwheat flour for almond flour or oat flour if preferred.
For dairy-free, use a plant-based cheese that melts well.
These meatballs are great for meal prep; store in the fridge for up to 4 days or freeze for 2 months.
Perfect paired with quinoa, steamed veggies, salad, or your favourite gluten-free side.
YourDani x x
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