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.
Longtime readers know that I developed an egg allergy 15 years ago and eventually become lactose intolerant about 13 years ago. I started this blog a few years after that to share how I'm tweaking family favorite recipes to become safe and allergy friendly.
One of the most popular recipes is my dairy free and egg free meatballs! They're quick and easy to make, kid friendly, and gluten free. This Italian chicken meatball recipe is a slight variation from the original.
If you've tried both, let me know which one you prefer and why! Want more non dairy and eggless meatballs? Get ready for my buffalo chicken meatballs, teriyaki meatballs, and pesto meatballs!
Why you'll love this recipe
This recipe is a game-changer! Here’s what makes it special:
- Versatile: Serve these allergy friendly meatballs with your favorite sauces and sides.
- Full of flavor: Making meals that are bursting with flavor is something I stand by. I can't stand bland and boring meatballs. These are so flavorful and easy to adapt to fit your preferences.
- Ready in 30 minutes: When you need dinner on the table for busy weeknights, this is one you can turn to time and time again.
- Make ahead masterpiece: If you're like me and love to meal prep on the weekends, you'll seriously love this recipe. Make a big batch and have easy options for lunch and dinner throughout the week.
Ingredient notes
Traditional meatballs call for eggs and parmesan cheese. You won't find those ingredients here! Just straight-forward, common ingredients you probably already have on hand. If you need to omit or substitute an ingredient, just know it may change the overall taste and texture.
- Ground chicken: I recommend using 92% ground chicken. Using super lean ground chicken won't have as much fat to keep the meatballs soft and succulent.
- Breadcrumbs: Panko breadcrumbs are fantastic for binding everything together. If you want to make gluten free chicken meatballs, use gluten free panko, almond flour, or oat flour.
- Onion: A yellow or white works best! Finely dice the onion or use this handy food chopper (or food processor) so you don't have big chunks in your meatballs. The excess liquid will keep the meatballs moist so I don't recommend substituting with onion powder.
- Flax egg: During recipe testing I found that my husband and I prefered the baked chicken meatballs that had a flax egg mixed in. When flaxseed meal is stirred together with water, it creates a thick, gelatinous mixture that can be used to substitute eggs. I use this all the time when cooking and baking!
- Seasoning: Use whatever you prefer from your spice cabinet. I suggest italian seasoning, garlic powder, salt, and pepper. Sometimes I also add in a teaspoon of paprika for taste and color or a tablespoon of nutritional yeast for a nutty, cheesy taste.
How to make chicken meatballs without eggs
This is a quick overview of the steps with easy-to-follow step-by-step process photos. For measurements and detailed directions, jump down to the recipe card.
Step 1: Combine ingredients
Add all of the chicken meatball ingredients together in a large bowl. Using wet hands, mix everything together, being careful not to overmix!
Free-from favorites
If you don't have ground flaxseed, a store-bought egg substitute, like Bob's Red Mill, will work as an alternative. I buy it on Thrive Market since it's typically cheaper.
Step 2: Form meatball mixture
Using your hands (or a cookie scoop to make the meatballs equal in size), roll the mixture into 18-20 medium-sized meatballs.
Step 3: Bake meatballs in the oven
Bake for 20 minutes in an oven preheated to 400F. Meatballs are done when they are lightly golden brown and reach an internal temperature of at least 165F. I use this meat thermometer to check for accuracy.
Serving suggestions
Wondering what to serve with meatballs? Pairing chicken meatballs with marinara sauce and your favorite pasta is a classic meal. Or switch it up and make dairy free swedish meatballs or meatballs and rice.
These meatballs are also delicious served over my fettuccini alfredo, lemon pasta, and tahini pasta.
Some of my other favorite side dishes are dairy free and egg free dinner rolls, dairy free risotto, and roasted baby potatoes
Cooking confidently with Jenna
I've tested these meatballs several times in my kitchen so you can recreate them with ease in yours. Follow these tips for the best results:
- Wet your hands with water before shaping the meatballs. This will keep the chicken mixture from sticking to your hands!
- Alternatively, use a cookie scoop lightly coated with olive oil.
- Avoid overmixing the meatball mixture, this can make it tough. Mix until just combined.
- For extra flavor, garnish with fresh herbs (like basil or parsley) or red pepper flakes.
- Store leftovers in the fridge for 3-4 days or freezer for 2-3 months.
No dairy, no eggs, no problem! I hope you love egg free and dairy free chicken meatball recipe as much as we do. If you give it a try, please share with your friends and family, plus share your thoughts in the comments below.
Baked Chicken Meatballs without Eggs or Dairy
Ingredients
- 1 pound ground chicken
- ⅓ cup panko bread crumbs
- ¼ cup diced yellow onion
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoon water
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon 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.
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