Easy Broccoli Chicken Meatballs (gluten free, paleo) \\\\

Easy Broccoli Chicken Meatballs

  • Author: Katja from Savory Lotus
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 28 meatballs 1x
  • Category: make ahead



  • 1 pound ground chicken
  • 1 and 1/2 cups steamed broccoli, finely chopped
  •  1 egg, beaten
  • 1/3 cup cassava flour (like this)
  • 2 tbsp butter or ghee, melted
  • 1/2 tsp salt
  • 3/4 tsp garlic powder (like this)
  • pepper, to taste


  1. Preheat oven to 400′ F. Line baking sheet with parchment paper OR place a cooling rack on top of baking sheet.
  2. Combine all meatball ingredients in a large bowl until well incorporated.
  3. Roll into about 28 small meatballs ( I use a small cookie scoop to get uniform balls) and place onto prepared baking sheet.
  4. Bake for 18-20 minutes, until baked through and slightly golden.


  • I prefer to steam the broccoli before adding it to the recipe.  I’ve tried grated raw broccoli and don’t love the texture.  Simply steam broccoli in a steamer basket for 3-4 minutes until slightly soft and still bright green. Be sure to finely chop for best texture.
  • Most people bake meatballs right on the baking sheet (lined with parchment paper), which works fine.  I find that my meatballs cook a bit more evenly if I place them on a cooling rack on top of the baking sheet.
  • I use cassava flour as a binder.  You can sub blanched almond flour if that’s what you have.