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Paleo chicken meatballs on a white plate with some broccoli.
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5 from 1 vote

Paleo Chicken Meatballs

These paleo chicken meatballs are a tasty and nutritious dinner or lunch option.
Prep Time12 mins
Cook Time40 mins
Total Time52 mins
Course: Main Course
Cuisine: American
Servings: 5
Calories: 346kcal


  • Food processor


  • 12 boneless skinless chicken thighs (approximately 1 3/4 pounds)
  • 1 egg
  • 1 tablespoon coconut flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon ground cloves
  • 1 teaspoon garlic powder
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • Optional: sesame seeds to roll the meatballs in


  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the egg, coconut flour, salt, black pepper, cloves, garlic powder, curry powder, and ginger to a food processor and process for a few seconds to mix the ingredients.
  • Add the chicken thighs to the food processor and process again for a minute or two until all the ingredients are well mixed.
  • Use your hands to form meatball sized balls. Sprinkle some sesame seeds on a plate and roll the meatballs in the sesame seeds to coat them (optional but recommended).
  • Place the meatballs on a parchment paper lined baking tray and bake at 350 degrees Fahrenheit for 40 minutes.
  • Makes approximately 15 paleo chicken meatballs.


  • Store these in an airtight container in the fridge for up to five days or freeze for up to six months.


Serving: 3Meatballs | Calories: 346kcal | Carbohydrates: 2g | Protein: 54g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 290mg | Sodium: 606mg | Potassium: 684mg | Fiber: 1g | Sugar: 1g | Vitamin A: 113IU | Calcium: 29mg | Iron: 2mg