Thursday, June 20, 2013

Meatballs {Dairy-Free, Egg-Free, Wheat-Free}

Originally posted in Feb 2010 

My boys think it's a real novelty to be served meatballs.  I am usually more inclined to cook ground burger for pasta dishes, but when I take the extra time to make meatballs I definitely acquire rock star status in the eyes of my kids.  :)  

Finding an egg-free meatball was really tricky at first.  Then I finally found a tasty, egg-free recipe at Speedbumpkitchen.  We used that recipe for several years.  

However, I have now tweaked the recipe to eliminate the wheat.  Replacing crumbled crackers with oats is an easy way to do this.  Use gluten-free oats if need be.

I bake the meatballs in my cast iron skillet.  Then I transfer them to my enamel-covered dutch oven before adding a jar of dairy-free marinara sauce. I have read that tomato sauce shouldn't go in raw cast iron.  Once the cooked meatballs and marinara are combined, it just needs heated through.  

I serve the meatballs and sauce over spaghetti noodles, and we used the leftovers for meatball sandwiches. 

1 onion
1 clove minced garlic
1 pound ground burger
1/2 cup quick oats
1 tsp. oregano
1/2 tsp. basil
1 tsp. kosher salt
1 Tb olive oil

Preheat oven to 375

Saute onion and garlic in a little oil.  

Mix sauteed onion and garlic and rest of ingredients well in a large bowl.

Form 1" meatballs and bake for about 20 minutes.  I made mine the size of golf balls and 20 minutes was perfect.  Internal temp should reach 160 degrees although I always go a little over.   

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Katrina said...

Trader Joes makes dairy/egg free meatballs if you have one nearby

Anonymous said...

Thanks for the insight into egg and wheat free meatballs!
I adapted your recipe slightly, using ground lamb and mint! They had a spectacular scent while roasting in the oven, and then when I added my home made pasta sauce, voila!


Jamie Kaufmann said...

That sounds delicious! Thanks for sharing, so glad they worked out for you!

Anonymous said...

Do u actually have the original recipe from speed bump kitchen??? That was my go to recipe but now I can no longer get the website to come up on my computer!!!!
I am trying Ur recipe tonite

Moran said...

Thanks for this wonderful recipe, the meat balls turned out really nice and tender and they kept their shape cooked directly in the boiling sauce. I added a shredded zucchini to the mix for extra fluffiness - raw, and drained from all the excess juices.

J. K. said...

That's a great idea, Moran