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.

Author: The Urben Life

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 20 meatballs

Calories: 36 kcal per serving

Ingredients

1 lb - ground chicken
⅓ cup - panko bread crumbs
¼ cup - yellow onion
1 - flax egg
2 teaspoons - Italian seasoning
1 tsp - garlic powder
1 tsp - kosher salt
½ tsp - black pepper

Instructions

Preheat the oven to 400F. Line a baking sheet with parchment paper or foil and coat lightly with cooking spray.
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.
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.
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.

Nutrition