Baked Chicken Meatballs without Eggs or Dairy
My dairy free and egg free chicken meatballs are juicy, tender, and flavorful. They're baked to perfection for an quick weeknight meal or easy meal prep.
Servings 20 meatballs
Calories 41kcal
Equipment
- Mixing bowl
- Baking sheet
- Cookie scoop
- Digital meat thermometer
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.
Notes
Make-Ahead: This recipe makes about 4 servings, for 5 meatballs per person. If you’re meal prepping, make a double batch or triple batch by using the 2x or 3x scale above!
Freeze cooked meatballs: Let meatballs cool completely then place in a freezer safe container and freeze for up to 3 months. To reheat, place frozen meatballs on a lined baking sheet and bake at 350F for 25 minutes, or until warmed through.
Freeze uncooked meatballs: Arrange meatballs on a parchment paper lined baking sheet. Cover with plastic wrap and place in freezer for 2 hours. Once frozen, store in a freezer safe bag or container, and freeze for up to 3 months. When ready to eat, thaw in the fridge overnight, then bake at 400F for 20 minutes. If cooking from frozen, add an extra 10-15 minutes.
Nutritional info is an estimate per meatball.
