Baked Cajun Chicken Meatballs | Cradle Kitchen

Baked Cajun Chicken Meatballs

Chicken meatballs are my faaaaavorite! Seriously, so good. I do not like beef. I have come to terms with this. If I can use anything else, I totally will. Chili? Chicken. Tacos? Chicken or Carnitas (pork). Even things like lasagna- ground pork sausage. Beef just is not great in my opinion. I’m not even a big fan of steak. What can I say! These chicken meatballs are the absolute best. I make them for every appetizer, party, throw them in pasta dishes, everything! Full of my Cajun seasoning and totally gluten free (no bread crumbs here guys).

Ground Chicken Meatballs

Ground chicken is really sticky. I’ll be honest, it can be weird to work with if you’ve never bought it before. But the flavor for things like meatballs is so good. Cajun flavoring especially goes really well with the ground chicken, because the ground chicken really lets the Cajun seasoning shine through. Beef tends to just overtake it.

plate full of chicken meatballs and a fork going through one of them

So how to combat the fact that this gets sticky? Use a cookie scooper. Use some olive oil spray (like what you use to spray pans with), spray the cookie scraper and scoop your meatballs into perfect little balls of Cajun goodness. Easy peesy, not so tricky after all right?

Chicken Meatballs without Breadcrumbs

Meatballs are normally made with breadcrumbs. This helps them to turn into those little balls instead of pancaking and falling apart. These, however, are totally gluten free chicken meatballs. And, honestly, even if you don’t have to be gluten free for sensitivity or celiacs, these are great and you should make them.

close up of the cajun meatball texture with a meatball cut in half

Using almond flour to give it that proper meatball texture, these are super yummy and perfect without breadcrumbs. So no weird ingredients to make meatballs without breadcrumbs. Just almond flour instead.

So let’s make these! Pre-heat your oven to 400. In a large mixing bowl, combine your ground chicken, spices, eggs, and almond flour. Using clean hands or a spoon (I normally use my hands), mix everything together really well. Like I said before, this can get super sticky so just fair warning. Once it’s all mixed together, wash your hands off and grab your cookie scooper.

overhead shot looking down at a plate full of cajun chicken meatballs with peppers around it

Now, while the cookie scooper method is definitely the easiest, if you don’t have one don’t worry. I didn’t for a long time and the age old method of just making meatballs with your hands works just fine. Your hands will get sticky, but c’est la vie.

Another option is using a table spoon scoop. Same method, just spray with some cooking spray before each scoop and start scooping.

side view of a mountain of meatballs

Make approximately 1- 1 1/2 inch balls (or about a table spoon size). Lay them out on a pan lined with parchment paper and bake in the oven for 20 minutes.

How do you know when meatballs are done?

Twenty minutes at 400 degrees should do the trick. But if you are baking at a different elevation or your oven is a little off temp, it might be different. So how do you tell they are done and cooked through?

Two ways: use a thermometer and check the middle of the meatball for a temp of 165 F, or cut a meatball in half (one in the center of the pan) and make sure there’s no more raw pink meat.

fork stabbing a meatball

Once they are done baking, let them cool a bit before moving them. Enjoy with some yummy dips or in pasta!

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These baked chicken meatballs are filled with ground chicken, Cajun seasoning, and no breadcrumbs! Totally gluten free and healthier. A super easy recipe that can be used with dips and in pasta dishes.

If you love this recipe, be sure to check out these drool worthy recipes too:

Baked Cajun Chicken Meatballs

Baked Cajun Chicken Meatballs

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

These baked chicken meatballs are filled with ground chicken, Cajun seasoning, and no breadcrumbs! Totally gluten free and healthier. A super easy recipe that can be used with dips and in pasta dishes.


  • 1 lb Ground Chicken
  • 1 Tbsp Cajun Seasoning
  • 1 tsp Chili
  • 1 tsp Garlic Powder
  • 1 tsp Ground Black Pepper
  • 1 Egg
  • 1/4 cup Almond Flour


  1. Pre-heat oven to 400.
  2. In a mixing bowl, combine all of your ingredients together well. (will get sticky!)
  3. Using a cookie scooper, tablespoon scoop, or clean hands, make your meatballs. Note: if you are using a scooper, spray with cooking spray before each scoop to make it easier and not stick.
  4. Place the meatballs on a pan lined with parchment paper and bake for 20 minutes.
  5. Make sure meatballs are done using a thermometer to check the center for 165 F or check the inside by cutting a center meatball in half.
  6. Let them cool and set when done and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 94Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 308mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 10g
Nutritional information is not always 100% accurate.

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