Dairy Free Meatball Recipe
Whether you keep kosher, are lactose intolerant, or simply dairy-free, you'll want a delicious dairy-free meatball recipe. This recipe is packed with flavor and easy to make. And the homemade sauce is incredible as well.
Servings: 4
Calories: 450kcal
Ingredients
For the meatballs:
- 1/2 pound lean ground beef
- 1/2 pound dark ground chicken
- 1 egg
- 1.5 slices bread of your choice, crust removed
- 1/3 cup water
- 1.5 teaspoons salt
- 1/4 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon parsley, chopped
For the sauce:
- 1/2 onion, diced
- 1 clove garlic, minced
- 1 can tomato sauce (28 oz.)
- 1 tablespoon honey
- 1 tablespoon oregano
- 1/2 teaspoon salt
Instructions
For the meatballs:
- Add the bread and water to a small bowl and set aside.
- Mix the meat, chicken, garlic cloves, salt, pepper, and egg in a separate bowl.
- Mash the bread with a fork and add it to the meat mixture. Mix everything until it's well combined.
- Form meatballs and place them on a plate. The mixture should make around 13 meatballs.
- Heat two tablespoons of olive oil in a deep pan and add the meatballs. Cook for around three minutes per side and then transfer to a plate.
- In the same pan add a little bit more oil and then the diced onion.
- Sauté for a few minutes and then add the rest of the ingredients for the sauce.
- Mix well and bring to a slight boil. Add the meatballs back into the pan and mix them around with the tomato sauce. Cover the pan and cook on a low flame for around 30 minutes.
Notes
These meatballs can be refrigerated for around three days and frozen for around two months.
Enjoy!