Spicy Baked Chicken Meatballs

Why You’ll Love This Recipe

I like this recipe because it delivers big flavor with minimal effort. The combination of warm spices like cumin, turmeric, and smoked paprika gives these meatballs depth, while the grated onion and ginger add moisture and brightness. They’re baked, not fried, which means less mess and healthier results—without sacrificing that savory bite I crave.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb ground chicken

• ½ cup almond meal (for binding)

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon grated fresh ginger

• ½ onion, grated

• 1 teaspoon ground coriander

• ½ teaspoon ground cumin

• ½ teaspoon ground turmeric

• 1 teaspoon smoked paprika

• ½ teaspoon chili powder

• ½ teaspoon cayenne pepper

• Cooking oil spray

Directions

1. I preheat the oven to 385°F (196°C) and line a baking sheet with parchment paper or a silicone mat.

2. In a large bowl, I combine the ground chicken, almond meal, parsley, ginger, grated onion, and all the spices. I mix everything thoroughly using a spoon or my hands.

3. Once the mixture is well combined, I scoop out small portions and roll them into balls—about the size of a tablespoon each.

4. I arrange the meatballs on the lined tray, spacing them slightly apart. Then I spray them lightly with cooking oil.

5. I bake the meatballs for 25–30 minutes, until they’re cooked through and golden on the outside.

6. After removing them from the oven, I give them another light spray of oil for a glossy finish and serve them warm with my favorite dipping sauce or as part of a meal.

Servings and timing

This recipe yields about 40 small meatballs. It takes around 10 minutes to prep and 30 minutes to bake, so I can have these ready in just 40 minutes total. They’re great as appetizers, in rice bowls, or tossed into a spicy curry.

Variations

• I sometimes swap almond meal for crushed pork rinds or gluten-free breadcrumbs if needed.

• For extra heat, I double the cayenne or add a chopped chili to the mix.

• I serve them with yogurt-tahini sauce, spicy marinara, or tucked into lettuce wraps with pickled onions.

• If I want to switch up the flavor, I add a dash of garam masala or fresh mint.

Storage/Reheating

Fridge:
I store cooked meatballs in an airtight container for up to 4 days.

Freezer:
These freeze really well—I lay them flat in a container or zip-top bag, then reheat as needed.

Reheating:
I reheat them in the oven at 350°F or in a skillet with a splash of water or sauce until heated through. The microwave works too for quick meals.

FAQs

Can I use ground turkey instead of chicken?

Yes, I swap in ground turkey often. It works just as well and pairs nicely with the same spice blend.

Are these meatballs spicy?

They have a good kick, but not overwhelming. I adjust the cayenne and chili powder to control the heat level depending on who I’m serving.

Can I air-fry these instead of baking?

Absolutely. I air-fry them at 375°F for about 12–15 minutes, turning halfway, until golden and cooked through.

What can I serve with these meatballs?

I serve them with rice, cauliflower mash, inside wraps, or as a protein boost in salads. They also go great in a curry sauce for a complete meal.

Do I need to use almond meal?

Almond meal keeps them gluten-free, but I can substitute it with breadcrumbs or oats (blended fine) if I don’t need a low-carb option.

Conclusion

These Spicy Baked Chicken Meatballs are one of my favorite ways to get dinner on the table fast while keeping things flavorful and healthy. Whether I’m meal prepping for the week or looking for a simple protein to pair with veggies or grains, these meatballs are always a reliable—and delicious—choice.

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