Dairy-Free Chicken Meatballs with Herbs Recipe
These Dairy Free Chicken Meatballs are a flavorful and juicy alternative to traditional meatballs, made without any dairy ingredients. Perfect for those with dairy allergies or lactose intolerance, they combine tender ground chicken with aromatic herbs and gluten-free panko for a perfect texture. Pan-fried to golden perfection, they make a versatile dish that pairs well with pasta, salads, or as a tasty appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (about 16 meatballs)
- Category: Main Course
- Method: Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Meatball Ingredients
- 1 pound ground chicken
- ¼ teaspoon oregano
- ½ teaspoon parsley
- ½ teaspoon sea salt
- ½ teaspoon basil
- 1 teaspoon minced onion
- ½ cup gluten free panko breadcrumbs
- 1 large egg
- 2 tablespoons olive oil (for frying)
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, and the egg. Mix thoroughly with your hands or a spoon until all ingredients are evenly incorporated.
- Form the Meatballs: Using your hands, shape the mixture into small meatballs, approximately 1 to 1.5 inches in diameter, ensuring they are compact and hold together well.
- Preheat the Pan: Heat 2 tablespoons of olive oil in a large skillet over medium heat, allowing the oil to get hot but not smoking.
- Cook the Meatballs: Carefully place the meatballs in the skillet without overcrowding. Cook for about 4-5 minutes on each side, turning gently to evenly brown all sides. Continue cooking until the internal temperature reaches 165°F (74°C) to ensure they are fully cooked.
- Drain Excess Oil: Once cooked, transfer the meatballs onto a plate lined with paper towels to remove any excess oil.
- Serve: Serve the dairy-free chicken meatballs hot, paired with your favorite sauce, pasta, or salad.
Notes
- Ensure the meatballs are cooked through by checking internal temperature with a meat thermometer.
- Use gluten-free breadcrumbs if you have gluten sensitivities.
- Customize the herbs according to preference—adding garlic powder or red pepper flakes for extra flavor.
- These meatballs can be baked at 375°F (190°C) for about 20 minutes as a healthier alternative to frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
