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
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Preheat the oven to 375 degrees F.
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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.
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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.
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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.
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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.
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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.