Dairy Free Chicken Parmesan Meatballs
This family-friendly favorite offers classic comfort and satisfying flavor, making it a reliable choice for weeknight dinners.
Equipment
- baking sheet
- parchment paper
- large skillet
Ingredients
For The Meatballs
- 1 1/2 lb Ground Chicken
- 1/2 cup Dairy Free Breadcrumbs
- 1/2 cup Dairy Free Parmesan-Style Cheese
- 1 Large Egg
- 2 Garlic Cloves, Minced
- 2 tbsp Fresh Parsley, Chopped
- 1 tsp Italian Seasoning
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
For The Sauce
- 2 tbsp Olive Oil
- 1 Yellow Onion, Finely Chopped
- 3 Garlic Cloves, Minced
- 1 can Crushed Tomatoes, 28 Ounces
- 1 tsp Dried Basil
- 1/2 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1 cup Dairy Free Mozzarella-Style Shreds
- 2 tbsp Fresh Basil, Chopped
Instructions
- Combine the ground chicken, breadcrumbs, dairy free parmesan-style cheese, egg, garlic, parsley, Italian seasoning, salt, and pepper in a large bowl. Mix gently until just combined.
- Shape the mixture into 20 meatballs and place them on a parchment-lined baking sheet.
- Bake the meatballs at 425 F for 15 to 18 minutes, until lightly browned and cooked through.
- While the meatballs bake, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until soft.
- Stir in the garlic and cook for 30 seconds. Add the crushed tomatoes, basil, oregano, and salt, then simmer for 10 minutes.
- Add the baked meatballs to the sauce and spoon the sauce over them. Sprinkle with dairy free mozzarella-style shreds.
- Cover the skillet for 2 to 3 minutes until the cheese is melted. Garnish with fresh basil and serve over pasta or toasted bread.
Nutrition
Serving: 1servingCalories: 588kcalCarbohydrates: 38gProtein: 37gFat: 32g