Chicken Free Dairy Free Chicken Meatballs
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground chicken
Chef's tipUse the same amount and match the lean percentage when possible. Cook ground turkey fully - to 165°F (74°C). - ⅓ cup dairy free breadcrumbs
- 1 large egg
- 3 cloves garlic, finely minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dijon mustard
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
For cooking
- 2 tbsp olive oil
- ½ cup chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 tbsp lemon juice
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, garlic, parsley, Dijon mustard, onion powder, dried oregano, salt, and black pepper. Mix with your hands or a fork until just combined — do not overwork the mixture or the meatballs will be dense.
- 2
Roll the mixture into balls about 1 1/2 inches in diameter (roughly 2 tablespoons each), placing them on a rimmed baking sheet as you go. You should get about 18–20 meatballs.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!