These dairy-free chicken meatballs are the perfect healthy and flavorful option for anyone on a gluten-free, dairy-free diet. Made with lean ground chicken and a blend of tasty herbs and spices, these meatballs are crispy on the outside and tender on the inside. Easy to prepare, they can be baked fresh or made in advance and frozen for later use, making them a great meal prep option for busy weeks. Whether you serve them with gluten-free pasta, low-carb zucchini noodles, or a side of veggies, these chicken meatballs are a versatile and delicious addition to any meal plan. Perfect for meal prep, snacks, or even as an appetizer for your next party!

Ingredients
- 1 pound ground chicken
- ¼ teaspoon oregano
- ½ teaspoon parsley
- ½ teaspoon sea salt
- ½ teaspoon basil
- 1 teaspoon onion, minced
- ½ cup gluten-free panko breadcrumbs
- 2 tablespoons olive oil
- 1 large egg
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, oregano, parsley, sea salt, basil, minced onion, gluten-free panko breadcrumbs, olive oil, and the egg. Mix thoroughly. Tip: Using food-safe gloves and coating them with olive oil can make mixing easier and prevent the meat from sticking to your hands.
- Form the Meatballs: Shape the mixture into small meatballs, about 1-1.5 inches in diameter, and arrange them on a parchment-lined baking tray, making sure they are spaced at least 1.5 inches apart.
- Bake the Meatballs:
- If baking immediately: Preheat the oven to 400°F and bake the meatballs for 15 minutes, or until they are golden brown and cooked through.
- If freezing for later: Place the tray of meatballs in the freezer for about 1 hour to firm up. After freezing, transfer the meatballs into a freezer bag or airtight container and store until ready to use. When ready to bake, preheat the oven to 400°F and bake the frozen meatballs for 27-30 minutes.
Why You’ll Love This Recipe
These dairy-free chicken meatballs are not only easy to make but also packed with flavor. They are perfect for those following a gluten-free or dairy-free diet and can be made ahead and frozen for a quick, healthy meal. The combination of herbs and spices makes these meatballs versatile and delicious. They’re great as a snack, in pasta, or served with a side of veggies!
Tips
- Prevent Meatball Sticking: To make mixing easier and to prevent sticking, coat your hands with olive oil when rolling the meatballs.
- Freezing Tip: Freezing the meatballs before baking helps them retain their shape, especially if you plan to store them for later use.
- Cooking Tip: Make sure to space the meatballs well on the baking tray for even cooking and browning.
Variations and Substitutions
- Use ground turkey or beef: If you prefer a different type of meat, feel free to swap the ground chicken for turkey or even lean beef.
- Breadcrumb alternatives: You can use almond flour or gluten-free crushed crackers as an alternative to panko breadcrumbs.
- Spice it up: Add a pinch of red pepper flakes or cayenne pepper if you like a bit of heat.
FAQs
Can I freeze the meatballs before baking?
Yes, you can freeze the meatballs before baking. Just place them on a baking tray and freeze for an hour before transferring them to a freezer-safe bag. Bake from frozen when ready.
Can I make these meatballs ahead of time?
Yes, you can prepare the meatballs in advance and store them in the fridge for up to 24 hours before baking or freezing.
Serving
Serve these dairy-free chicken meatballs with a side of gluten-free pasta, a fresh salad, or your favorite dipping sauce like marinara or barbecue sauce. They’re also perfect as an appetizer or snack at parties.
Suggestions
- Serve with a sauce: These meatballs are delicious when paired with marinara sauce or a creamy dairy-free ranch dip.
- Meal prep: Make a large batch of meatballs and freeze them in portioned servings for easy meals throughout the week.
Dairy-Free Chicken Meatballs Recipe
4
servings15
minutes15
minutesIngredients
1 pound ground chicken
¼ teaspoon oregano
½ teaspoon parsley
½ teaspoon sea salt
½ teaspoon basil
1 teaspoon onion, minced
½ cup gluten-free panko breadcrumbs
2 tablespoons olive oil
1 large egg
Directions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, oregano, parsley, sea salt, basil, minced onion, gluten-free panko breadcrumbs, olive oil, and the egg. Mix thoroughly. Tip: Using food-safe gloves and coating them with olive oil can make mixing easier and prevent the meat from sticking to your hands.
- Form the Meatballs: Shape the mixture into small meatballs, about 1-1.5 inches in diameter, and arrange them on a parchment-lined baking tray, making sure they are spaced at least 1.5 inches apart.
- Bake the Meatballs:
- If baking immediately: Preheat the oven to 400°F and bake the meatballs for 15 minutes, or until they are golden brown and cooked through.
- If freezing for later: Place the tray of meatballs in the freezer for about 1 hour to firm up. After freezing, transfer the meatballs into a freezer bag or airtight container and store until ready to use. When ready to bake, preheat the oven to 400°F and bake the frozen meatballs for 27-30 minutes.
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