Looking for an alpha-gal friendly Italian meatball recipe that’s as good as the typical beef and pork version? Whether you’re serving them with pasta, piling them into a sub, or sneaking one straight off the baking sheet, these chicken meatballs will quickly become a family favorite.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
Italian meatballs are a staple of comfort food. Traditionally made with a mix of beef, veal, and pork, these meatballs take a detour into alpha-gal-friendly territory, using chicken and chicken sausage instead. The result? A mouthwatering alternative that doesn’t skimp on the flavors you crave.
Whether you’re planning a cozy weeknight dinner or meal-prepping for the week ahead, this Italian meatball recipe delivers on all fronts. The meatballs are easy to make, versatile enough for countless dishes, and they might just steal the show from the pasta.
In This Article
Ingredients in This Italian Meatball Recipe
Italian meatballs are traditionally made with a hearty mix of ground beef, ground veal, and ground pork. But if you’re living with alpha-gal syndrome, those ingredients are off the table. Fortunately, I’ve perfected this homemade Italian meatball recipe that delivers all of the delicious flavor you crave, minus any moo or oink.
Ground Chicken
My go-to for this recipe! Ground chicken is light, versatile, and has a neutral flavor that soaks up all the Italian flavors. I prefer it over ground turkey, which can sometimes lean a little too “gamey.” If you’re a turkey fan, though, feel free to swap it in — your meatballs, your rules.
Chicken Sausage
Whether you choose spicy, breakfast, or sweet Italian, chicken sausage is an important way to amp up the flavor without adding mammalian ingredients. Look for chicken sausage with no hidden mammalian ingredients. I recommend avoiding sausages in casings unless you’re absolutely certain that they’re alpha-gal friendly and not made from pork or another off-limits ingredient. If you prefer a milder taste, you can skip the sausage altogether and just use two pounds of ground chicken (or ground turkey if you’re going that route).
Bread Crumbs
Whether you use panko or regular breadcrumbs, they’re the glue that holds your meatballs together. Italian-style panko is my personal favorite — it gives the meatballs a light, airy texture. No panko on hand? Regular breadcrumbs work, though they’ll yield a slightly denser meatball. For a homemade panko hack, toss a tablespoon of Italian seasoning and a pinch of kosher salt into plain breadcrumbs. Boom—instant Italian flair.
Grated Parmesan Cheese
Parmesan brings salty, nutty goodness to the mix. For a dairy-free version, swap it for vegan parmesan cheese. Violife 100% Vegan Just Like Parmesan Cheese is a great option. You can also substitute nutritional yeast.
Aromatics
Finely chopped onions and minced garlic add a savory depth to the meatballs. While I typically chop the onions, you can also grate them to ensure they blend seamlessly into the mix — no big chunks to distract from that tender meatball bite.
Fresh Parsley
Don’t underestimate the power of fresh parsley! It adds a fresh, herby kick that balances the richness of the meat. Plus, a sprinkle of green over the finished meatballs swimming in marinara sauce makes you look like a pro when you serve these beauties.
Milk or Water
Adding a bit of liquid keeps your meatballs moist and tender. Skim milk works great, but water does the job just as well if you need a dairy-free option.
How to Make Italian Meatballs
Making these flavorful, tender meatballs is as easy as rolling up your sleeves (literally). Follow these simple steps, and you’ll be biting into a plate of Italian deliciousness in no time.
- Mix the meatball ingredients
- Scoop and shape the meatballs
- Broil to perfection
How to Make Dairy-Free Italian Meatballs
Use this ingredient list for a dairy-free version of these tasty meatballs. Then, follow the same instructional steps in the regular recipe below.
- 1 lb ground chicken
- 1 lb chicken sausage
- 1 cup Italian-style panko bread crumbs
- ½ cup grated vegan cheese OR nutritional yeast
- 1 medium onion, finely chopped or grated (about ½ cup)
- 4 cloves garlic (about 2 tsp)
- ¼ cup fresh parsley, finely chopped
- Salt and black pepper to taste (I use 1 tsp salt and ½ tsp pepper)
- 2 tbsp to ¼ cup water
Delicious Ways to Enjoy Homemade Italian Meatballs
These Italian meatballs are so versatile, you can spin them into endless meals with just a little creativity. Here are some fresh and flavorful ways to enjoy them:
- Over Spaghetti with Red Sauce. The classic pairing that never goes out of style. Toss spaghetti in a hearty tomato sauce, top with meatballs, and sprinkle on some Parmesan (using vegan, if needed).
- In Mushroom Gravy. For a cozier option, simmer the cooked meatballs in a rich, savory mushroom gravy. Serve them over mashed potatoes or buttery egg noodles for a meal that’s pure comfort food.
- Meatball Subs. Load these savory meatballs into a toasted roll, spoon on some marinara sauce, and top with melted mozzarella or provolone (using a vegan version, if needed). Slide the sandwich under the broiler for a few minutes, and you’ve got an irresistibly yummy meal.
- Meatball Pizza. Top your favorite pizza dough with tomato sauce, sautéed onions, quartered meatballs, and plenty of mozzarella (using a vegan version, as needed). Bake it to a crispy, bubbly perfection, and you’re all set for pizza night.
- Polenta Bowls. Make this quick and easy creamy polenta recipe. Then add meatballs, a handful of sautéed greens, and a drizzle of tomato sauce.
- In Soup. Drop the meatballs into a pot of vegetable soup or a brothy Italian wedding soup. They add protein and plenty of flavor to any bowl.
What to Serve with Italian Meatballs
When it comes to pairing sides with these flavorful meatballs, the possibilities are as endless as your imagination. Whether you’re aiming for a balanced dinner or a hearty feast, here are some perfect accompaniments:
- Pasta with Red Sauce. A classic for a reason! Whether it’s spaghetti, rigatoni, or penne, pasta tossed in a robust tomato sauce is a perfect canvas for these meatballs.
- Green Beans with Garlic and Lemon. Bright, crisp green beans sautéed with garlic and a squeeze of fresh lemon make a simple yet elegant side.
- Creamy Mashed Potatoes. Buttery mashed potatoes pair beautifully with meatballs, especially if you’re serving them with mushroom gravy.
- Roasted Vegetables. Toss your favorite vegetables—like zucchini, bell peppers, and carrots—in olive oil, salt, and pepper, then roast until caramelized.
- Garlic Bread. Buttery garlic bread is the perfect way to mop up any leftover tomato sauce or gravy on your plate.
- Green Salad. A simple Caesar salad or a more elaborate Italian chopped salad bring a light, refreshing balance to your meal.
How to Store Leftover Italian Chicken Meatballs
If you have leftover meatballs, let them cool completely. Once cooled, place them in an airtight container. Pop them in the fridge within two hours of cooking, and they’ll stay fresh for 3-4 days. If you’re storing your leftover meatballs with sauce, place the meatballs in a shallow container and pour the sauce over to keep them moist. When you’re ready to eat, microwave them in 30-second bursts until fully warmed.
How to Freeze Homemade Italian Meatballs
If you’re not eating the meatballs right away, or you intentionally made an extra batch to meal prep, freezing is a great option. Arrange the cooled meatballs in a single layer on a parchment-lined baking sheet and freeze for 1-2 hours. Once frozen, transfer them to a freezer-safe bag or airtight container and label it with the date. They’ll stay good for up to 3 months.
To reheat frozen meatballs, simmer them directly in sauce for 15-20 minutes or bake them in a 350°F oven for the same amount of time, covering them with foil to retain moisture.
Homemade Italian Meatballs
Equipment
Ingredients
- 1 lb ground chicken
- 1 lb chicken sausage
- 1 cup Italian-style panko bread crumbs
- ½ cup grated Parmesan cheese
- 1 medium onion, finely chopped or grated (about ½ cup)
- 4 cloves garlic (about 2 tsp)
- ¼ cup fresh parsley, finely chopped
- salt and pepper to taste (I use 1 tsp salt and ½ tsp pepper)
- 2 tbsp to ¼ cup skim milk or water (I use skim milk)
Instructions
- Line a baking sheet with foil or parchment paper and set aside.
- In a large mixing bowl, combine all ingredients, starting with just 2 tbsp water or milk.
- Slowly add the remaining liquid, as needed, to ensure that the meat mixture is moist and the meatballs don’t fall apart.
- Be sure the oven rack is in the middle position of the oven and preheat the broiler.
- Fill a small bowl with cool water and set aside.
- Dip your hands into the water, scoop up a desired amount of meatball mixture, and roll into a ball. Place the formed meatballs on the foil or parchment-lined baking sheet. (See additional tips in the Notes section below.)
- When all of the meat has been rolled into balls, broil on high for 10 minutes in the preheated oven, then flip and broil for another 10 minutes or until the meatballs are slightly crispy on the outside and have reached an internal temperature of 165 ºF.
Notes
- To make these delicious meatballs dairy-free, please see the section above with the necessary ingredient swaps.
- Can’t find alpha-gal safe chicken sausage? Don’t want the added spice in your meatballs? Just use 2 lbs of ground chicken and skip the sausage.
- If you don’t have Italian panko bread crumbs? Simply add 1 tbsp of Italian seasoning and ½ tsp of kosher salt to 1 cup of regular panko crumbs, and you’re all set.
- You can use regular bread crumbs instead of panko, but the meatballs will be a bit more dense.
- To ensure the meatballs are consistent in size, I like to use a medium ice cream scoop to portion out equal amounts of meatball mixture and then round them into balls with my hands.
- If I’m making meatballs for soup, I divide each of those into four pieces to make mini meatballs.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
Thank you for sharing this alpha-gal friendly recipe
So yummy! I made these for spaghetti night and there weren’t any leftovers. Can’t wait to make it again!
I am making today! My scoop is 1 1/2 Tbs. Do you have a suggestion for how long to cook? They will be kind of small. Thanks!
That sounds a little bigger than the size I make for Italian wedding soup. I would cut the time to 5 minutes for the initial cook and the flip. (You can always cook them longer, but there’s no going back if they are over-cooked.) Just be sure you still hit that internal temperature of 165 ºF. I’d love to hear how it goes and what you think after you make them!
I love how easy these are to make, and they are so good!
They are soooo yummy!