Dairy Free and Egg Free Buffalo Chicken Meatballs
This dairy free and egg free buffalo chicken meatballs recipe is easy to make with a handful of simple ingredients. They're juicy, tender, saucy, and delicious. The perfect game day appetizer or quick weeknight dinner!
Servings 20 meatballs
Calories 56kcal
Ingredients
Dairy Free and Egg Free Meatballs
- 1 pound ground chicken
- ⅓ cup panko bread crumbs
- ¼ cup diced onion
- 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoon water, stirred together)
- 2 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Dairy Free Buffalo Sauce
- 3 tablespoon hot sauce
- 3 tablespoon dairy free butter
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper or foil coated with cooking spray.
- Add meatball ingredients to a large mixing bowl. Using wet hands, mix everything together until just combined, being careful not to over mix.
- Using your hands or a cookie scoop, roll the mixture into about 20 meatballs. Depending how big/small you shape your meatballs, quantity and cook time may vary.
- Bake meatballs for 20 minutes, until lightly golden brown, and a meat thermometers registers an internal temperature of at least 165F.
- As the meatballs bake, warm red hot sauce and dairy-free butter in a small saucepan over low-medium heat and stir to combine as the butter melts. Once combined, pour into a medium mixing bowl.
- Once the meatballs are cooked through, add them to the mixing bowl and gently toss in sauce until they are fully coated in the buffalo sauce. Enjoy immediately, optionally garnished with sliced green onion.
Notes
Store-bought sauce: If substituting with bottled buffalo sauce, use about ⅓ cup.
Suggested accompaniments: Serve as an appetizer with toothpicks alongside bite-sized carrot and celery sticks. Or enjoy as a main dish over rice or cauliflower rice with veggies.
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!
Storage: Store leftover meatballs in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through.
Nutritional info is an estimate per meatball.
Nutrition
Calories: 56kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 145mg | Potassium: 136mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.4mg
