Eggless Dairy Free Chicken Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground chicken
- ⅓ cup dairy free breadcrumbs
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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
- 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.
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