Dairy Free Classic Chicken Meatballs
Total time40 min
Prep time15 min
Cook time25 min
4.7(19)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground chicken
- ⅓ cup plain breadcrumbs
- ¼ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 large egg
- ⅓ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ¾ tsp kosher salt
- ¼ tsp black pepper
For searing
- 2 tbsp olive oil
For the sauce
- 1 can (28 oz) crushed tomatoes
- 2 cloves garlic, thinly sliced
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp red pepper flakes (optional)
For serving
- fresh basil leaves, torn (optional)
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs and milk. Let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
- 2
Add the ground chicken, egg, Parmesan, minced garlic, parsley, oregano, salt, and black pepper to the bowl. Mix with your hands until just combined — the mixture should be uniform but not overworked.
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