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Garlic Rosemary Whole30 Meatballs

Garlic Rosemary Whole30 Meatballs are a really easy to make meatball recipe and just delicious! Made with ground chicken, rosemary, garlic, and baked in the oven. The whole family will love this healthy and tasty main course. Dinner is ready in under 30 minutes!
Prep Time10 mins
Cook Time16 mins
Course: Dinner
Cuisine: American
Keyword: meatballs, paleo, Whole30
Servings: 20
Author: Lora

Ingredients

  • 2 lb ground chicken
  • ¼ cup almond flour
  • 1 clove garlic minced
  • 1 egg
  • 1 Tablespoon coconut amino acid
  • ½ tsp sea salt
  • ¼ tsp freshly ground pepper
  • For the casserole
  • oil olive oil or whatever light oil you have on hand
  • extra garlic cloves 8 or even more if you like more garlic
  • fresh rosemary sprigs
  • Italian parsley to garnish (optional)

Instructions

  • Preheat oven to 400ºF
  • In a large bowl, stir to combine the chicken, almond flour, garlic, egg, coconut aminos, salt and pepper until evenly incorporated.
  • Wet hands slightly and roll meatballs into the size you prefer (mine are approximately 2 inches in diameter, which is about 2 tablespoons each). This size yields about 18-20 meatballs. You can of course make them smaller, if you like.
  • Prep the baking dish by rubbing it with some olive oil.
  • Arrange the meatballs in the baking dish. Tuck the garlic cloves and sprigs of rosemary in between the meatballs.
  • Bake for 25-30 minutes, flipping halfway (depending on how small or big you rolled the meatballs). When they’re golden brown and cooked through, remove pan from oven and set aside. Garnish with fresh chopped Italian parsley. Serve with your favorite sides. Enjoy!