Lean ground chicken blended with sweet-tangy sun-dried tomatoes and Mediterranean spices makes tender, flavorful meatballs. They’re finished in bone broth for extra moisture and served with a fresh dairy-free tzatziki made from coconut yogurt.
Meatballs are a reliable weeknight dinner: they come together quickly, store well for leftovers, and are easy to customize. These Mediterranean Chicken Meatballs with Sun-Dried Tomatoes and Dairy-Free Tzatziki are a great midweek option that’s adaptable for many diets.
The recipe keeps things simple and allergy-friendly by avoiding gluten, dairy, and eggs. Almond flour and a flax egg act as binders, while bone broth helps keep the meatballs moist and flavorful during the finish on the stovetop. The contrast of warm, seared meatballs with the cool, herb-forward tzatziki is bright and satisfying.
Key Ingredients for Egg-Free Chicken Meatballs with Dairy-Free Tzatziki
Here are the main ingredients to pick up for this Mediterranean-inspired dinner. These items create a balanced, flavorful dish that’s easy to prepare and versatile to adapt.
- Ground Chicken: A lean, quick-cooking base for meatballs. You can substitute ground turkey or other ground meats if preferred.
- Almond Flour: Acts as a gluten-free binder to help the meatballs hold together. All-purpose flour works as a substitute if gluten is not a concern.
- Flax Egg: Keeps the recipe egg-free—mix 1 tablespoon ground flaxseed with 2 ½ tablespoons water and let sit until gelled. Use a regular egg if you don’t need an egg-free version.
- Sun-Dried Tomatoes: Provide concentrated sweet-and-tart flavor and pleasant chew in each bite.
- Bone Broth: Added during finishing to keep meatballs moist and to deepen savory flavor.
- Coconut Yogurt: Forms the base of the dairy-free tzatziki. Regular Greek yogurt can be used for a dairy version.
- English Cucumber: Grated and well-drained, it adds crisp texture to the tzatziki without diluting it.
- Dill and Lemon: Fresh dill brightens the sauce and lemon juice balances the richness of the yogurt.
Step-by-Step Instructions for Mediterranean Meatballs and Dairy-Free Tzatziki Sauce
Follow these clear steps to prepare both the meatballs and the tzatziki. The technique favors gentle mixing and a sear-first method followed by a broth finish to preserve texture and moisture.
1. In a medium bowl, gently combine ground chicken, almond flour, flax egg, finely diced onion, minced garlic, chopped sun-dried tomatoes, dried oregano, crushed red pepper, and salt. Mix only until everything is evenly distributed—overworking the meat can make meatballs dense.
2. Shape the mixture into balls slightly smaller than a golf ball. Keep them uniform so they cook evenly.
3. Heat a drizzle of olive or avocado oil in a skillet over medium-high heat. Add the meatballs in a single layer and sear for 3 minutes to develop color.
4. Turn the meatballs so three sides are seared, repeating the 3-minute sear step as needed.
5. Reduce the heat to medium-low and pour in enough bone broth to just cover the bottom of the pan. Cover the skillet and let the meatballs cook for about 5 minutes, allowing them to absorb the broth and finish cooking through. If the pan dries out, add a little more broth.
Recipe Tip
Finishing meatballs in bone broth enhances flavor and ensures they stay moist—this step makes a big difference in texture and taste.
6. While the meatballs finish, prepare the tzatziki. Grate half an English cucumber on a box grater, then press the shredded cucumber in a clean towel or paper towel to remove excess liquid.
7. In a bowl, combine the drained cucumber with 1 ½ cups coconut yogurt, 1 clove minced garlic, ¼ cup chopped fresh dill, and the juice of 1 lemon. Season with salt and pepper to taste. Chill briefly if you prefer a colder sauce.
8. Serve the warm meatballs topped or plated alongside a generous spoonful of the dairy-free tzatziki. The combination of savory, seared meat with the cool, herbaceous sauce is bright and comforting.
More Easy Weeknight Meals
- Ground Chicken Ramen Stir Fry
- Braised Pork with Sauerkraut and Apples
- Mediterranean Veggie Hummus Bowls
- One Pot Chicken Piccata and Rice
- One Pot Sausage, Peppers, and Rice
SUN-DRIED TOMATO CHICKEN MEATBALLS WITH DAIRY-FREE TZATZIKI
These meatballs are gluten-free, dairy-free, and egg-free when made with the flax egg. Paired with a simple dairy-free tzatziki, they make a fresh, flavorful Mediterranean-style meal.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ½ cup almond flour
- 1 flax egg (or 1 beaten egg)
- 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 or avocado oil for the pan
For the Dairy-Free Tzatziki:
- 1 ½ cups coconut yogurt (or regular yogurt)
- ½ of an English cucumber, grated and well drained
- ¼ cup fresh dill, chopped
- 1 clove garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a medium bowl, gently mix the ground chicken with almond flour, flax egg, onion, garlic, sun-dried tomatoes, oregano, crushed red pepper, and salt until evenly combined.
- Shape the mixture into balls just slightly smaller than a golf ball.
- Heat a drizzle of oil in a skillet over medium-high heat and add the meatballs in a single layer. Cook 3 minutes to sear.
- Turn the meatballs to sear three sides, about 3 minutes per side as needed.
- Reduce heat to medium-low and add enough bone broth to cover the bottom of the pan. Cover and cook 5 minutes, adding more broth if the pan dries out.
- While the meatballs finish, grate the cucumber and squeeze out excess liquid. Combine cucumber, yogurt, garlic, dill, and lemon juice in a bowl; season with salt and pepper.
- Serve the meatballs with a generous spoonful of tzatziki. Enjoy.
Notes
The tzatziki can be made ahead and stored in the refrigerator for 3–4 days in an airtight container. Leftover meatballs reheat well in a skillet; add a splash of bone broth when reheating to keep them moist.
Nutrition
Calories: 366 kcal | Carbohydrates: 20 g | Protein: 30 g | Fat: 21 g | Saturated Fat: 5 g | Fiber: 5 g | Sugar: 11 g
Nutrition information is an approximation.