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Position your oven rack to the middle and pre-heat to 400 F.
Line a baking tray with parchment paper and set aside.
In a large mixing bowl, add all ingredients for gluten-free meatballs. Mix until combined and smooth, using a gloved hand or wooden spoon.
Use a 2-tbsp cookie scoop to form gluten-free chicken meatballs. Transfer to the parchment-lined baking pan, with at least 2 cm between each meatball. Repeat until all meat has been used. If you're using a cookie scoop, you don't need to roll your meatballs! If you don't have a scoop, grab meat with a gloved hand and gently press into shape.
Bake for 14-18 minutes or until the bottom of your meatballs are golden brown. You'll know they're done when a thermometer inserted into the center reads 165 F. There should be no pink remaining in the center of your meatballs. Be careful not to over-cook!