Gluten-Free Chicken Meatballs and Gravy is a simple and easy weeknight dinner recipe! The meatballs are simmered in a flavorful gravy with caramelized onions and sauteed mushrooms.
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Why I love this recipe
Chicken Meatballs and Gravy is the ultimate comfort food! This dish comes together fairly quickly, and you only need a few simple, wholesome ingredients.
If you love meatball recipes, make sure you check out my Veggie Meatballs, Paleo Meatballs, Meatballs with Curry, and Air Fryer Chicken Meatballs!
🍴Ingredient Notes
- Ground Chicken - You can also swap for ground turkey.
- Almond Flour - I would not suggest swapping for any other flour. Make sure it's almond flour and not almond meal.
- Egg - The egg helps hold everything together and create the perfect consistency.
- Seasoning - You'll need salt, garlic powder, Dried Thyme, Dried Rosemary, and black pepper.
- Primal Kitchen Mushroom Gravy - I like using this pre-made gravy because it saves on prep time and it's dairy-free! You can swap for homemade gravy or cream sauce!
- Baby Bella Mushrooms - Any smaller mushroom variety will work! I personally love the pre-sliced Baby Bella Mushrooms.
- Sweet Onion - Thinly slice into long strips.
- Olive Oil - You can also use avocado oil or coconut oil.
🍴Step by Step Instructions
Step 1: Making Meatball Mixture
Start by adding the ground chicken, almond flour, egg, salt, dried rosemary, dried thyme, and black pepper into a glass mixing bowl. Stir together until fully combined.
Step 2: Rolling Meatballs
Use a cookie scoop or tablespoon to scoop out a small amount of the ground chicken mixture. Roll into small meatballs and place on parchment paper.
Step 3: Cooking Meatballs
Preheat the skillet to medium heat. Add about a tablespoon of olive oil and carefully place the meatballs in the pan. Cover and let cook for about 5 minutes on each side.
Once the meatballs are golden brown and cooked through, remove from the pan and set aside.
Step 4: Cook Onions and Mushrooms
Add about a tablespoon of olive oil to the pan with sliced onions and mushrooms. Cook covered on medium heat, stirring occasionally until onions are caramelized.
Step 6: Add back in Meatballs & Gravy
Then add back in the cooked meatballs and gravy. Cover and let simmer for about 5-10 minutes on low. Serve over mashed potatoes!
Expert Tips
- Use a cookie scoop to make even sized meatballs.
- To roll meatballs, use kitchen safe gloves or put a little olive oil in the palm of your hands so it doesn't stick!
- Make sure you brown the meatballs until they're cooked through before removing them from the pan.
- Do not overwork the ground chicken mixture. Stir together until ingredients are combined.
- Use pre-sliced mushrooms to save on prep time!
Frequently Asked Questions
The egg and almond flour help to bind the meatballs together! If you're still having a hard time, place them in the refrigerator before you begin cooking.
If you mix the ground meat too much, it will make the consistency tougher. Just stir together the ingredients until they are fully combined. Using your hands woks great too!
Yes, you must brown the meatballs with olive oil first. You will then remove the meatballs and add them back in at the end with the sauce and cooked vegetables.
Serving Suggestions
My favorite way to serve this dish is overtop of creamy mashed potatoes.
For a quicker option you can serve with white rice or gluten-free pasta!
This dish also pairs well with a fresh salad!
How to store leftovers
Leftovers should be stored in an airtight container for up to 5 days.
You can also freeze leftovers for up to two months! Make sure they are in an airtight, freezer safe container.
More chicken recipes!
After you make these Gluten Free Chicken Meatballs and Gravy, make sure to leave a comment & rate the recipe!
Recipe
Gluten-Free Chicken Meatballs and Gravy
Ingredients
- 12 Ounces Primal Kitchen Mushroom Gravy You can swap for any gravy or cream sauce that you'd like!
- 8 Ounces Sliced Baby Bella Mushrooms
- 1 Sweet Onion, Thinly Sliced
- 2 Tablespoons Olive Oil You can also use avocado oil or coconut oil.
Chicken Meatballs
- 1 Pound Ground Chicken
- ¼ Cup Almond Flour
- 1 Egg
- 1 Teaspoon Salt
- ½ Teaspoon Garlic Powder
- ½ Teaspoon Dried Thyme
- ½ Teaspoon Dried Rosemary
- ¼ Teaspoon Black Pepper
Instructions
- Start by adding the ground chicken, almond flour, egg, salt, dried rosemary, dried thyme, and black pepper into a glass mixing bowl. Stir together until fully combined.
- Use a cookie scoop or tablespoon to scoop out a small amount of the ground chicken mixture. Roll into small meatballs and place on parchment paper.
- Preheat the skillet to medium heat. Add about a tablespoon of olive oil and carefully place the meatballs in the pan. Cover and let cook for about 5 minutes on each side.
- Once the meatballs are golden brown and cooked through, remove from the pan and set aside.
- Add about a tablespoon of olive oil to the pan with sliced onions and mushrooms. Cook covered on medium heat, stirring occasionally until onions are caramelized.
- Then add back in the cooked meatballs and gravy. Cover and let simmer for about 5-10 minutes on low. Serve over mashed potatoes!
Notes
Expert Tips
- Use a cookie scoop to make even sized meatballs.
- To roll meatballs, use kitchen safe gloves or put a little olive oil in the palm of your hands so it doesn't stick!
- Make sure you brown the meatballs until they're cooked through before removing them from the pan.
- Do not overwork the ground chicken mixture. Stir together until ingredients are combined.
- Use pre-sliced mushrooms to save on prep time!
How to store leftovers
Leftovers should be stored in an airtight container for up to 5 days. You can also freeze leftovers for up to two months! Make sure they are in an airtight, freezer safe container.Nutrition
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