Dairy-Free Baked Chicken Pecan Meatballs
Prep time
Cook time
Total time
These savory meatballs make a fantastic appetizer with a dipping sauce, like honey mustard, or over pasta with you favorite marinara.
Recipe type: Entree
Cuisine: American
Serves: 9 meatballs
  • 1 pound ground chicken
  • 1 egg (see post above for egg-free options)
  • ¼ cup chopped spinach
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic
  • ¼ teaspoon onion powder
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)
  • 1 cup finely chopped pecans, divided
  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. In large bowl, stir together the ground chicken, egg, spinach, lemon juice, garlic, onion powder, paprika, salt, pepper, cayenne (if using), and ½ cup pecans until well combined.
  3. Roll the chicken mixture into tablespoon-sized meatballs.
  4. Pour the remaining ½ cup pecans into a bowl. Roll the meatballs in the pecans to coat, and place them on your prepared baking sheet.
  5. Bake the meatballs for 20 to 30 minutes or until cooked through.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-chicken-pecan-meatballs