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Egg-free chicken meatballs for kids

Chicken Meatballs (egg free)

Print Recipe

Ingredients

  • 1 lb ground chicken
  • 1/2 cup flour or millet flour
  • 2 tsp garlic salt or garlic powder + a pinch of salt
  • 2 tsp olive oil optional, for moisture

Optional mix-ins/toppings (if tolerated)

  • A splash of Italian dressing or dried Italian herbs
  • Grated Parmesan or Mexican-style shredded cheese or dairy-free alternative
  • Crushed plain crackers or breadcrumbs for coating — use gluten-free if needed. I like using crushed Golden Round Crackers from Whole Foods

Instructions

  • Preheat oven to 375°F (190°C).
  • In a bowl, combine ground chicken, chosen binder (about 1/2 cup), garlic salt, and olive oil. If using Italian dressing or herbs, add a small amount now. Mix gently until just combined.
  • Form into small meatballs (about 1–1½ inches). Smaller sizes are better for testing/tolerating.
  • If using coating: lightly press crushed crackers or breadcrumbs onto each meatball.
  • Place meatballs on a lined or lightly oiled baking sheet.
  • Bake at 375°F for about 20 minutes, until internal temperature reaches 165°F (74°C) and meatballs are cooked through. If using cheese on top, add it in the last 3–5 minutes of baking so it melts but doesn’t burn.
  • Let cool slightly before serving in small portions.