If you’re looking for a recipe for juicy and flavorful gluten-free and dairy-free meatballs, look no further. You are going to love the ingredient list and you can make a whole bunch and freeze for later. My picky child gobbles them up like they’re candy!
Knowing how to make a good homemade meatball is right up there with learning how to cook a mean pot roast, wouldn’t ya say?
Before I came up with this gluten-free and dairy-free meatball recipe, I had tried making gluten-free meatballs and others just dairy-free. It hadn’t occurred to me that I could make meatballs that were free of both gluten and dairy. In fact, I didn’t think it was possible, nor did I think it would taste quite right.
Fortunately, I decided to just go for it one day. I made sure to write down my new recipe, and when I tried them I was amazed at just how moist and delicious they were. They didn’t taste that different from the meatball recipe I had been using before that called for both breadcrumbs and parmesan cheese. In fact, I would daresay they tasted so much better!
In comparison to store-bought, these little bites of meaty pleasure are absolutely worth the time it takes to make them. Have you seen the ingredient list on those frozen meatballs? It’s quite extensive. Meanwhile, the ingredient list for these meatballs consists of meat, oats, onion, garlic, herbs and seasonings, salt and pepper, and egg. Don’t you just love it when the ingredients are things you can actually pronounce (and eat)?
How to Make Gluten-Free and Dairy-Free Meatballs
Let’s get into the details of these tasty balls of meat.
Here’s the ingredient list:
- Ground beef
- Ground pork
- Quick oats
- Grated onion
- Garlic
- Salt and pepper
- Dried parsley
- Dried oregano
- Dried basil
- Crushed red pepper flakes
- Egg
Picture Instructions for Making These Meatballs
Preheat oven to 375 degrees F.
Add all ingredients to a large bowl, except the egg. Mix with a wooden spoon or your hands. Add the egg and mix well, without overmixing.
Using a cookie scoop, a tablespoon, or just eyeballing it, roll the meat mixture into 1 ½ inch balls. It may be helpful to have a bowl of warm water at your work station so you can put water on your hands after every 3rd or 4th meatball that you roll. This will help keep the mixture from sticking to your hands.
On a parchment lined baking sheet (or a greased baking sheet), place the balls every inch or so. I was able to fit 24 meatballs on my baking sheet, but on my 3rd batch when I wanted to cram them in there I was able to fit up to 30. You will probably need a second baking sheet, or you can bake the first ones and bake the others after the first ones have finished. This recipe makes right around 40 meatballs, unless you make them a different size.
Put the baking sheet into the oven and allow to cook for 13-15 minutes or until a meat thermometer registers between 160 and 165 degrees F.
Let cool for about 5 or 10 minutes and then take off the baking tray. Serve right away or put into bags and freeze.
Frequently Asked Questions About Making Homemade Meatballs
Do I have to use grated onion?
I tested the recipe with both grated onion and diced onion. Texturally, the grated onion wins, hands down. I also think the meatballs are much more uniform and tasty with grated onion. You could totally use onion powder if you are averse to onions.
How much money can I save making my own gluten-free and dairy-free meatballs?
I haven’t done any price breakdown of this recipe. My assumption is that if there are any frozen meatballs at the grocery store that are both gluten and dairy free, they would cost you a pretty penny.
How much time do I need to make these meatballs?
You should budget about 50 minutes to an hour of time to get these meatballs completely made. You won’t be prepping the whole time, but you will need to be at home during the cooking time, so don’t start making these 30 minutes before you have to go somewhere!
35 minutes of prep
15 minutes in the oven
What makes the recipe gluten-free and dairy-free?
Normally meatballs require breadcrumbs, milk, and/or parmesan cheese.
This recipe uses oats in place of the breadcrumbs to help keep the meatball together in a nice little ball. If you must eat a gluten-free diet because of celiac disease you will need to make sure the oats you use are labeled as gluten-free.
The grated onion is a great alternative to the milk, ensuring a moist tender meatball with lots of flavor. There is really no need for the parmesan cheese because the egg helps keep everything together and gives the meatball a smooth, even texture.
Will my kids eat gluten-free and dairy-free meatballs?
I’m willing to bet that your child would love these meatballs. All of mine do.
The first time you make them for your family, put just one on the plate, without any sauce, for any picky eaters. And be sure to surround it with foods that your child already loves. Don’t talk about the meatball and just see what happens. It could be a couple times before your child wants anything to do with them, so don’t give up.
How long will these meatballs last?
You can store the meatballs in a container in the fridge for 3-5 days. If you know you won’t eat them in that amount of time, go ahead and freeze them in a freezer bag. It’s so great to have these on hand in the freezer any time you need a quick lunch or dinner.
How do you recommend serving these meatballs?
The most obvious meal you can make is spaghetti and meatballs. If you need gluten-free, use gluten-free noodles or try it with zucchini noodles or spaghetti squash.
You can also make meatball sandwiches, add the meatballs to any veggie soup, or make a quick lunch of it with just some raw veggies and hummus on the side.
Gluten-Free and Dairy-Free Meatballs
If you’re looking for a juicy and flavorful gluten-free and dairy-free meatball, look no further. You are going to love the ingredient list and you can make a whole bunch and freeze for later. My picky child gobbles them up like they’re candy!
Ingredients
- 1 lb ground beef or ground turkey
- 1 lb ground pork
- 1/2 cup quick oats
- 2 Tbsp grated onion or finely diced
- 4-6 cloves garlic minced, or 1 tsp garlic powder
- 1 1/2 tsp sea salt or kosher salt
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1 egg
Instructions
-
Preheat the oven to 375 degrees F.
-
Add all ingredients to a large bowl, except the egg. Mix with a wooden spoon or your hands. Add the egg and mix well, being careful not to mix too much.
-
Using a cookie scoop, a tablespoon, or just eyeballing it, roll the meat mixture into 1 ½ inch balls. It may be helpful to have a bowl of warm water at your work station so you can add water to your hands after every 3rd or 4th meatball that you roll. This will help keep the mixture from sticking to your hands.
-
On a parchment lined baking sheet (or a greased baking sheet), put the balls spaced every inch or so. You can fit at least 24 meatballs on one baking sheet. This recipe makes right around 40 meatballs.
-
Put the baking sheet into the oven and allow to cook for 13-15 minutes or until a meat thermometer registers between 160 and 165 degrees F.
-
Let cool for about 5 or 10 minutes and then take off the baking tray. Serve right away or put into bags and freeze.
Recipe Notes
The meatballs are good in the fridge for 3-5 days. You can freeze them for up to 3 months.
Now, tell me, how do you like to serve meatballs?
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