SUN-DRIED TOMATO CHICKEN MEATBALLS WITH DAIRY-FREE TZATZIKI

Sun Dried Tomato Meatballs with DF Tzatziki - Olivia Adriance

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!

Prep Time20

Cook Time20

Total Time40

Servings:

Author: Olivia Adriance

Ingredients

For the Meatballs:

1 pound ground chicken
½ cup almond flour
1 flax egg (or 1 egg beaten)
½ cup yellow onion, finely diced
2 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
½ teaspoon dried oregano
¼ teaspoon crushed red pepper
1 teaspoon salt
¼ - ½ cup chicken bone broth
A drizzle of olive oil for your pan

For the Dairy-free Tzatziki:

1 ½ cups coconut yogurt or regular yogurt (I used Cocojune Organics)
½ of an English cucumber, grated and liquid removed
¼ cup fresh dill, chopped
1 clove garlic, minced
Juice of 1 lemon
Salt and pepper to taste

Instructions

In a medium-sized bowl gently mix together the ground chicken, almond flour, flax egg, onion, garlic, sun-dried tomatoes, oregano, red pepper, and salt until well combined.
Roll the mixture into balls, just slightly smaller than a golf ball.
Add a drizzle of avocado or olive oil to a skillet over medium-high heat.
Add the 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 starts to dry out.
While the meatballs cook, make your tzatziki by first grating the cucumber on a box grater. Using a paper towel or cheesecloth, strain the shredded cucumber to remove as much liquid as possible.
Add the strained cucumber, yogurt, garlic, dill, and lemon to a bowl and season with salt and pepper.
When ready to eat, serve the meatballs with a generous dollop of the tzatziki sauce. Enjoy!

Notes

The tzatziki sauce can be made ahead of time and stored in the fridge for 3 to 4 days in an airtight container. Any leftover meatballs can be reheated on a skillet. Add a splash or two of bone broth if you’re afraid they may dry out.

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