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Dairy Free and Egg Free Chicken Meatballs
My dairy free and egg free chicken meatballs are juicy, tender, and easy to make. They come together with 4 simple ingredients plus seasoning. Baked until perfection, these homemade meatballs are great for a quick weeknight dinner or meal prep. They're quick and easy to make, kid friendly, and gluten free. This Italian chicken meatball recipe is a slight variation from the original.
Ingredients
Instructions
- Step 1
Preheat the oven to 400F. Line a baking sheet with parchment paper or foil and coat lightly with cooking spray.
- Step 2
Add all of the ingredients to a large mixing bowl. Using wet hands, mix everything together until just combined, be careful not to over-mix.
- Step 3
Using your hands or a cooking scoop, roll mixture into about 20 meatballs. Depending on how small/big you make the meatballs, quantity and cook time may vary.
- Step 4
Bake for 20 minutes, until lightly golden brown, and a meat thermometer reads an internal temperature of at least 165F. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tips & Tricks
Per serving
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