These delicious gluten-free, dairy-free, egg-free meatballs are super easy to make, and the kids love ’em! Pair them with your favorite pasta and a good marinara sauce for a tasty dinner!
Now, truth be told, I’m NO meatball connoisseur and I’m definitely not Italian, so if you’re highly picky about your meatballs, this may NOT be the recipe for you. You’d probably know that, however, by just looking at the ingredients.
However, if you’re living life highly allergic to everything and in need of a delicious meatball recipe free of the things that make you itch and hurt, read on!
About this recipe
These meatballs are very basic, in that there are very few ingredients and steps. Some of their pluses include:
- Egg-free
- Grain-free and gluten-free
- Quick and easy!
- Kid-friendly
- Yum-yum-yummy!
I tested two batches one day, and the kids ate a whole pound of meat between three of them in less than 30 minutes.
These are delicious served with a good, homemade marinara, whole grain or gluten-free pasta, and parmesan cheese!
Ingredients and substitutions
- Ground beef – I generally use a ratio of 85/15. If you prefer, try my Turkey Meatballs!
- Onion
- Garlic
- Oregano, basil, salt, pepper
- Fresh parsley
Directions
In a large bowl, mix the veggies and spices together. Add in the beef and mix gently with your hands to combine.
Roll the meat into 15 meatballs and place on a parchment paper-lined baking sheet.
Bake for 15 minutes or until a meat thermometer shows they are done.
Meat temperatures
Meatballs should generally be cooked to an internal temperature of 160 degrees F. The best way to determine this is to use a meat thermometer (which is one of the best kitchen investments you can make!).
Here is a comprehensive post on meatballs if you’re interested!
Gluten-Free, Dairy-Free, Egg-Free Meatballs (Kid-Friendly!)
Ingredients
- 1 pound ground beef I use 85/15
- ¼ cup yellow onion diced fine
- 2 garlic cloves minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- 1 teaspoon sea salt
- a few grinds of black pepper
- 3 Tablespoons fresh parsley chopped fine
Instructions
- Preheat the oven to 400 degrees.
- It’s best to begin with room temperature ingredients, as the meat is easier to work with and cooks faster.
- Mix the onion, garlic, spices, salt, and parsley in a medium bowl.
- Add in the meat and (with your hands) gently work the all the ingredients together until well combined.
- Line a baking sheet with parchment paper.
- Roll the meat into golf ball-sized meatballs (about 15) and place them onto the baking sheet.
- Bake for 15 minutes or until a meat thermometer reads at least 160 degrees F.
- When they come out, I take them off the baking sheet and place them onto a paper towel-lined plate to absorb any excess grease.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
I’ve seen that documentary! it’s fascinating. Thank you for all your low/no sugar recipes! As always, Im looking forward to making/eating this one!
Thx for sharing your meatball recipe. These look like they would be great to freeze and then have ready as an easy meal. I usually find meatballs are easy to make in giant batches which saves me time in the long run. We skip the noodles and just eat them as is. Maybe cheese or sauce on top. Next to some veggies, they are quite nice. I had to get over my idea that meatballs and noodles were somehow married, lol.
I also saw the magic pill and appreciated the reminder that food has the power to heal.
Hah, yes, my kids will eat meatballs with just about anything! Thanks for the comment, Laura, always nice to hear from you. 🙂
My child has a lot of food allergies, so I appreciated a recipe that isn’t full of his allergens. This gives us a way to provide protein in a fun for him format. Making them again with moose this time.
How much meat do you use for this recipe??
Lol, never mind, I’m just totally blind!! 🤣🤣
Can you use ground chicken or ground turkey in place of the beef?
That should work, but I would make sure it’s not just the ground breast or they will be dry.
Fresh ginger paste with a little amount of garlic and fresh mint cut finely, also give good flavour in the absence of above herbs.