Gluten and Dairy Free Meatballs, Italian Style
When I’m cooking for my whole family, I need meatballs that are both gluten and dairy-free yet don’t taste free of anything (to satisfy the lucky ones without food allergies/sensitivities). These easy homemade Italian-style Gluten and Dairy Free Meatballs deliciously satisfy everyone. They’re perfect alone as party meatballs or for a family favorite – spaghetti and meatballs.
Why You’ll Love These Meatballs!
- They’re delicious – crowds love and gobble them up!
- They’re dairy-free and gluten-free but don’t taste like it!
- They’re quick and easy to make in one large skillet!
Ingredients and Substitution Notes
- 2 pounds of ground meat. I use half lean ground beef and half ground turkey (93%/7%), but you can use all ground beef, all ground turkey or half of one and half ground pork.
- Gluten-free oatmeal. This recipe uses oatmeal instead of gluten-free breadcrumbs, flour or almond meal to make these meatballs gluten-free. I have experimented with all of the above and like the taste and texture better with oatmeal.
- Nutritional yeast. If you’re new to eating dairy-free, this may seem like a strange ingredient. I know I did, and I put off using nutritional yeast for years because of it. But I promise, it’s not weird, and it is a fantastic alternative for cheese in meatballs and other dishes. It provides a salty, nutty, cheese-like taste and also significant nutritional benefits.
- Onion (diced) and garlic (minced).
- Eggs. If you want to make these egg-free as well, you can sub 2 flax eggs (1 egg = 1 Tbsp flaxmeal + 3Tbsp water you mix and let sit for 5 minutes).
- Spices and herbs. Salt, pepper, garlic powder, onion powder, oregano and parsley.
- Olive oil. You’ll cook the meatballs in olive oil in a large skillet on the stovetop.
- Pasta sauce. A jar of your favorite that meets your dietary restrictions (always read labels). I love Rao’s marinara.
How to Make These Gluten and Dairy-Free Meatballs
STEP 1: Add all of your ingredients to a large bowl and mix well.
STEP 2: Form meatballs and add them to a nonstick surface (I like to put them on parchment paper on a baking sheet).
STEP 3: Heat oil in a large skillet and cook on all sides.
STEP 4: Add one jar of your favorite marinara sauce and garnish with fresh parsley.
Frequently Asked Questions
Can I freeze these homemade meatballs?
Yes! You can make these ahead of time, freeze (or refrigerate them for a couple of days) and then bake. You can also freeze leftovers after they have been cooked.
Do gluten-free, dairy-free meatballs with no breadcrumbs turn out ok?
Absolutely! I grew up with homemade meatloaf made with oats instead of bread crumbs, and it’s my favorite. For the same reasons, oats work well in meatballs too!
Can I leave out the nutritional yeast?
Yes. I have made this with and without (when I realized I had run out). Because traditional Italian meatballs typically use a dry, salty cheese like parmesan or pecorino, the nutritional yeast helps create a dairy-free meatball with a more authentic flavor.
I only need to cook/eat gluten-free. Can I use real cheese instead of the nutritional yeast?
Yes! If dairy isn’t an issue for those eating these meatballs, using real cheese would absolutely work!
Looking for more delicious gluten- and dairy-free dinner recipes?
Try these:
- King Ranch Dairy Free Chicken Casserole
- Dairy-Free Shepherds Pie
- Dairy-Free Gluten-Free Chicken Piccata
- Gluten-Free Dairy-Free Chicken Curry Pasta
- More
Gluten and Dairy Free Meatballs, Italian Style
Equipment
- 1 extra large skillet (or 2 medium-sized skillets
- 1 Large Mixing Bowl
Ingredients
- 2 Tbsp olive oil
- 2 lbs lean ground meat lean ground beef, pork or turkey (93%/7%)
- 1 onion, diced (half for inside the meatballs)
- 2 cloves garlic, minced
- 1 cup gluten-free oats
- 2 large eggs
- 1 Tbsp oregano (half for inside the meatballs)
- 1 1/2 tsp garlic powder
- 1 tsp pepper
- 3/4 tsp salt
- 1 tsp chopped parsley (dried or fresh)
- salt and pepper to taste
- garnish with parsley(optional)
- 1 jar gluten and dairy-free marinara sauce
Instructions
- Dice the onion and mince the garlic cloves; reserve half of the diced onions (only half will be used inside the meatballs).
- Add all the ingredients, minus 1/2 Tbsp of oregano and half of your diced onions, to a large mixing bowl and mix until blended well.
- Using a cookie scooper or spoon, scoop out and roll each meatball. Place on wax or parchment paper (I like to put parchment paper on a baking sheet, so I can easily move them from my island to my stove).
- Heat 2 Tbsp of olive oil in an extra-large skillet (or use 2 skillets if you don't have a really large one). When the oil shimmers, quickly (and carefully) add each meatball to the hot skillet. Add your reserved diced onions on top of your meatballs).
- Brown your meatballs on medium to medium-high heat on one side (bottom), then flip and brown on the top, then on the remaining sides – about 2 to 3 minutes for each side (about 10-12 minutes total). You can check for doneness by using a thermometer (they should be 165 degrees F in the middle.
- Add some salt and pepper to the tops plus reserved oregano and stir.
- Open your jar of marinara sauce and pour on top of the meatballs. Gently stir to coat the meatballs and heat until the sauce bubbles, then remove from the heat.
- Serve alone or on top of pasta. You can garnish with dried or fresh parsley (optional).
