These freezer-friendly dairy free meatballs are certainly perfect if you're looking for a high-protein, easy-to-prep dish. These flavorful meatballs work great for those busy weeknights when you don’t have much time to cook but equally want to make a healthy meal. They come together especially easily in one bowl. Without knives or fresh produce, and no cutting board needed!
Lastly, once you're done mixing the gluten free chicken meatballs, you have a few different options. Either bake the meatballs immediately and eat or freeze them or if you'd like to keep them on hand for a rainy day, just freeze the uncooked meatballs, then bake them when you're ready to eat them. I always prefer to bake them or freeze them, but otherwise, either option works just as well as the other!
These gluten free meatballs are so versatile! You can certainly serve them with your favorite pasta, with zucchini spirals, roasted potatoes, or any of your go-to meal side dishes or veggies. Additionally, you can try them with your favorite healthy barbecue sauce just by following the tip in the recipe below.
If you like this recipe, make sure to check out my Pesto and Sun Dried Tomato Pasta too!
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Ingredients
See the recipe card for quantities.
- ground chicken
- oregano
- parsley
- sea salt
- basil
- onion
- gluten free panko breadcrumbs
- olive oil
- egg
How to Make Dairy Free Meatballs with Chicken
Make the meatballs:
- First, combine all ingredients in a bowl and mix well. *I recommend using food-safe gloves and coating them with olive oil to prevent the meat from sticking.
- Next, line a baking tray with parchment paper, for easy clean up, and place the meatballs and cook at least 1.5 inches apart on the prepared baking sheet.
- Then, once your mixing is done, you can choose to either bake then freeze, or freeze then bake. *I always prefer to bake them or freeze them, but either option will work equally well.
If baking immediately:
- Bake the meatballs at 400°F for 15 minutes.
If freezing to bake at a later time:
- First, place the tray with meatballs in the freezer for 1 hour.
- Next, remove the tray from the freezer, place it in a freezer bag, or airtight container, and freeze it until you are ready to use them.
- Finally, bake frozen meatballs at 400°F for 27-30 minutes.
Substitutions
You may certainly substitute your favorite ground meat for ground chicken. If you're looking for a healthy vegetarian option, try substituting crumbled tofu or your favorite ground vegetarian protein substitute for ground chicken. Additionally, you can certainly swap out the Italian spices for your favorite cuisine's spices (e.g. Mexican meatballs, add cumin and chili powder in place of the oregano/basil and fresh chopped cilantro in place of the parsley)
Storage
Store cooked meatballs in the refrigerator, in an airtight container for up to 5 days. Additionally, you may freeze uncooked meatballs according to the instructions noted in recipe.
Expert Tips
Toss these into a healthy barbecue sauce and cook in a lid-covered pot on medium heat for 20 minutes then serve over your favorite roll. For proper food safety, be sure the meatballs are heated to an internal temperature of at least 165°F prior to serving.
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📖 Recipe
Dairy Free Meatballs with Chicken
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 tablespoon olive oil
- 1 large egg
Instructions
Make the meatballs:
- First, combine all ingredients into a bowl and mix well. *I recommend using food safe gloves and coating them with olive oil to prevent meat from sticking.
- Next, line a baking tray with parchment paper, for easy clean up, and place the meatballs and cook at least 1.5 inches apart on prepared baking sheet.
- Once your mixing is done, you can choose to either bake the meatballs, then freeze, or freeze the meatballs, then bake. *I always prefer to bake them and freeze, but either option will work well.
If baking immediately:
- Bake the meatballs at 400°F for 15 minutes.
If freezing to bake at a later time:
- Place tray with meatballs in the freezer for 1 hour.
- Remove from freezer, and place in a freezer bag, or airtight container and freeze until you are ready to use them.
- Bake frozen meatballs at 400°F for 27-30 minutes.
Notes
- These Italian chicken meatballs can be served with nearly anything. Try them with pasta and sauce, over zucchini noodles, with rice, or any side or vegetable of your choice.
- Pro tip: Toss these into a healthy barbecue sauce and cook in a lid-covered pot on medium heat for 20 minutes then serve over your favorite roll. For proper food safety, be sure the meatballs are heated to an internal temperature of at least 165°F prior to serving.
Audrey says
Hello! What percentage of lean to fat do you like to use for these for the ground chicken? Would it mess up the recipe if I don’t add the onion? 🙂
Nicole Kendrick says
Hi! I use either 99% or 92% Springer Mountain ground chicken, either works great! Also, skipping the onion is totally fine! You can use onion powder too if that is easier.
Swathi says
Diary-free meatballs with chicken, I have made it once, so good. I am going to make it again.
Nicole Kendrick says
Always a great option when trying to make allergy friendly Italian food! Thanks!
Crystal says
I have probably made this recipe 100 times. I ALWAYS double the recipe as well. My family really enjoys them. I make them with either ground chicken, pork, or turkey; and I have even done a pork and chicken one! I also use the exact recipe to make a flat meatloaf in a casserole dish, cooking for about 30 mins.
thank you so much for this recipe!
Nicole Kendrick says
Such kind words! Thank you so much for using the recipe and enjoying!
Romy says
These turned out really moist and flavorful. Great option for my dairy free family members and honestly no one could tell the difference.
Nicole Kendrick says
I love to surprise people and tell them they are allergy safe! Thanks for the kind words!
Genevieve says
I love any good protein idea and I'm always in need of protein packed recipes and this one fits the bill!