Chicken Meatballs (Dairy Free, Gluten Free)

Chicken Meatballs (Dairy Free, Gluten Free)

Chicken Meatballs (Dairy Free, Gluten Free)

Meatballs are honestly good any time of a summer bbq, spring picnic, autumn subs and winter soups. Sadly, most meatballs have breadcrumbs and cheese in them which means that a lot of us can't enjoy the store bought variety. Luckily, homemade meatballs are SO much better (and better for you without all the additives!) and you can make a gluten free, dairy free version using our Crunch Puffs and nutritional yeast!

Of course, the nutritional yeast is optional as we know some people don't like the flavor, but feel free to play around and maybe add a vegan parmesan to give it that rich, cheesy flavor! 


Go make these delicious and easy meatballs! Be sure to tag @brassrootsfood so we can see your creation and share :) 


Rich & Creamy Macaroni Cups (nut-free, vegan, gluten free)

Prep Time

Cook Time

Total Time

40 Minute

20 minutes

1 Hour 

Servings:  ~30 Meatballs

Does it keep? About a week in the fridge and up to 6 months in the freezer. 


  • 4 lbs ground chicken
  • 1 onion, minced
  • 1 small bag Brass Roots Crunch Puffs
  • 2 tsp sea salt
  • 2 tsp garlic powder
  •  tsp mild curry powder
  • 1 tbsp parsley flakes
  • 1 tbsp nutritional yeast (optional)
  • 1 tbsp seed or veggie oil 


  1. Preheat oven to 420F
  2. Blitz bag of Brass Roots Crunch Puffs until it creates a fine breadcrumb texture. 
  3. In a large bowl, add all dry ingredients (using only 1/2 of crunch puff breadcrumbs) and stir quickly to combine.
  4. Add ground meat, minced onion, and oil, and mix thoroughly until spices are completely mixed in.
  5. Roll chicken into round balls {about a small palm full}, and line up in rows in a deep oven-safe pan/dish.
  6. Bake in the preheated oven for 30-35 minutes*, until color is light golden brown and juices are clear.
  7. Remove from oven, allow meatballs to sit for 2-3 minutes before enjoying.
  8. If you want extra crispy meatballs like pictured below, heat a skillet (preferably cast iron) over medium-high heat and pour in a tbsp of oil. Cook the raw meatballs on each side until lightly brown before putting in the oven. Reduce baking time until cooked through. 


*Cooking time depends on the size of your meatballs and if you pre-brown them. You may have to sacrifice one to see if they're fully cooked through.

Go make these meatballs, post a picture, and tag us @brassrootsfood on Instagram or Facebook using #SnackWithAPurpose so we can see what you create and feature you! 
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.