clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
Gluten Free Chicken Kale Meatballs

Chicken Kale Meatballs {gluten free}

  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 24 meatballs 1x


Garlicky chicken kale meatballs are held together with oats instead of bread, then topped with a light gravy for extra savory flavor. These are the perfect dinner or snack!




  • 1/2 bunch kale, stems removed and leaves torn
  • 1/2 cup oats (quick cooking or old fashioned is fine)
  • 1 green onion, cut into chunks
  • 3 cloves garlic, peeled
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1 egg
  • 1 pound ground chicken
  • 1/2 cup parmesan cheese


  • 2 cups chicken stock
  • 2 tablespoons cornstarch
  • salt


  1. Preheat the oven to 400F. Add the oats, kale, onion, garlic, oil, and salt to the bowl of a food processor
  2. Pulse the kale mixture until everything is finely chopped. Transfer to a large bowl with the egg, parmesan, and ground chicken. 
  3. Carefully form the mixture into meatballs - 24 or so for this recipe. Arrange them on baking sheets about 1-inch apart, then bake for 15-18 minutes until lightly golden and just cooked through. 
  4. For the gravy, shake or whisk the cold stock with the cornstarch until combined. Transfer to a small skillet over medium-high heat. Let the gravy come to a bubble and thicken, then add salt to your preference. 
  5. Serve the meatballs with the gravy, over rice isn't a terrible idea. 
  6. Enjoy!


These can be made in advance and kept in the fridge for a day or so prior to baking, or frozen after being baked and reheated in gravy or tomato sauce. 

This makes a wet meat mixture. If it's too hard to form into meatballs, stick the bowl in the fridge for 15 minutes or so and it will firm up. 

Keywords: gluten free, low carb, chicken, italian, meatballs