SUNDRIED TOMATO CHICKEN MEATBALLS WITH DAIRY-FREE TZATZIKI

SUN-DRIED TOMATO CHICKEN MEATBALLS WITH DAIRY-FREE TZATZIKI

These meatballs are gluten-free, dairy-free, and egg-free and though the flavors are amazing on their own they truly come alive when paired with this super simple but delicious dairy-free tzatziki!

Ingredients

  • 1 lb ground chicken
  • 1/2 cup almond flour
  • 1 flax egg or 1 egg beaten
  • 1/2 cup diced onion
  • 2 cloves minced garlic
  • 1/2 cup chopped sun-dried tomatoes
  • 1/2 tsp dried oregano
  • 1/4 tsp crushed red pepper
  • 1 tsp salt
  • 1/4 – 1/2 cup chicken bone broth
  • A drizzle of olive oil for your pan
  • Dairy-free Tzatziki:
  • 1.5 cups coconut yogurt I used @cocojuneorganics
  • 1/2 an English cucumber
  • 1/4 cup chopped fresh dill
  • 1 clove garlic minced
  • juice of 1 lemon
  • salt and pepper to taste

Instructions

  • In a medium-sized bowl gently mix together all of the above ingredients except for the bone broth and oil until well combined.
  • Roll into balls slightly smaller than a golf ball.
  • Add a drizzle of avocado (or olive) oil to a skillet heat over medium high.
  • Add your meatballs in a single layer and cook for 3 minutes, allowing the meatballs to get a nice sear.
  • Flip them and sear for another 3 minutes. Flip and sear for another 3 minutes so that three sides of the meatball are seared.
  • Turn the heat to medium-low and add enough bone broth to just cover the bottom of the skillet.
  • Cover and cook for 5 minutes, allowing the meatballs to absorb the bone broth. Add more broth as needed if the pan start to dry out.
  • While your meatballs cook, make your tzatziki by first grating and straining your cucumber
  • Add your yogurt, strained cucumber, garlic, dill, and lemon to a bowl and season with salt and pepper
  • Enjoy!

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