Roasted Red Pepper and Goat Cheese Chicken Meatballs {Gluten-free, Grain-free, Keto options for Dairy-free)
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
gluten-free, grain-free, keto, nut-free options for Dairy-free, Whole30
  • 3 pounds ground chicken (you can also use ground turkey)
  • 1-2 roasted red peppers, roughly chopped
  • 1 small zucchini, shredded, squeeze out extra moisture
  • 1 egg
  • 1 cup goat choose (for diary free use ½ cup nutritional yeast)
  • ¼ cup white onion, finely chopped
  • 3 tablespoons fresh basil, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning
  • 1 ½ teaspoons sea salt
  • ½ teaspoon pepper
  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients together in a large bowl.
  3. Using a cookie scoop, scoop balls of the mixture and place on a cookie sheet 1 inch apart.
  4. Bake at 350 degrees for 35-45 minutes
  5. If using for weekly meal prep, all the meatballs to fully cool then store in an airtight container in the refrigerator up to 5 days.
  6. Use the meatballs as the main protein for breakfast, lunch, or dinner. You can also use as a protein for a salad, in pasta, in a lettuce wrap, however you want to enjoy them!
For dairy-free, paleo, Whole30 or QTN reset leave out the goat cheese or swap in ½ cup nutritional yeast to keep cheesy flavor
Recipe by Tasty Yummies at