Alright, people. This is a no joke, hearty snack recipe for the eaters out there. Forget the sweets at a party table, and dive into these. These gluten-free meatballs are the bomb, AND they're dairy-free also!
This week, it's all about meatballs the ENTIRE family and friends crowd can eat. These taste incredible. Better than any meatball I've ever had!
How Do You Make Gluten Free Meatballs From Scratch? AND Dairy Free?
- ground beef
- gluten-free bread crumbs
- green olives
- lemon juice
- fresh parsley
The pistachios will replace the flavor of parmesan in this recipe! Making it dairy-free. And the bread crumbs are gluten-free! And the olives add a kick of rich saltiness to these meatballs.
It's not difficult to make these meatballs at all. In fact, it's quite simple.
You'll be using gluten-free bread in this recipe, with a variety of flavors to help mimic parmesan cheese.
*One of the easiest methods to use when making meatballs is broiling your meat. There is no reason to even use a skillet in this recipe! The only things you will need are a mini food processor, a sided baking sheet, and a deep pot.
Fresh parsley is best!
When it comes to meatballs, fresh herbs are the way to go. ESPECIALLY if you are making gluten-free dairy-free meatballs. Fresh herbs will ad alot of flavor.
How To Make Gluten-Free Meatballs (Dairy-Free):
- Mix beef, lemon juice, chopped olives, ground pistachios, parsley and chopped garlic with hands.
- Make meatballs by rolling in round shapes in the palm of your hands, about 2 inches thick.
- Make about 12 meatballs, then pop them in the oven on a sprayed baking sheet.
- Broil on high for 5-7 minutes on one side, then flip meatballs over and broil for 5 more minutes.
Tip: You can use fresh peeled tomatoes for sauce to serve with these. But canned tomatoes are MUCH easier.
These meatballs can be served to any crowd and are a definite pleaser! Also, very kid approved.
Make batches of these to freeze then eat all summer long!
Easy Gluten Free Dairy Free Meatballs
- FOR MEATBALLS:
- 1 cup gluten-free bread pieces toasted
- ⅔ cup fresh parsley not packed, flat leaf (I used curly here, but flat leaf is best)
- 10 pistachios shelled, roasted
- 2 garlic cloves peeled, roughly chopped
- 2-3 green olives large, pitted
- 1 splash lemon juice
- kosher salt to taste hefty pinch
- ground pepper taste hefty pinch
- 1 pound fresh ground beef
- FOR SAUCE:
- 28 ounces peeled plum tomatoes Red Gold canned is gluten-free (or you can use fresh)
- 2 tablespoons tomato paste (heaping tablespoons) Red Gold brand is gluten-free
- 1 bundle fresh thyme
- 2 cloves fresh garlic minced
- 1 cup water
- salt and pepper to taste
- If pulling ground beef from fridge, let meat sit on counter for about 30 mins.
- Bring a stockpot with all SAUCE ingredients to a medium low heat, covered.
- Stir periodically and let simmer, smashing tomatoes and breaking apart. (Their juices pop, so watch out!)
- If sauce evaporates too much, add a bit more water. Make meatballs while sauce simmers, covered.
- In a small food processor, add all MEATBALL ingredients, but NOT the ground beef. Chop until finely ground.
- In a large mixing bowl, combine ground beef and bread crumb mixture.
- With clean hands, press and fold and mix all ingredients together.
- Be sure ingredients are mixed thoroughly. It is best to use hands for this.
- With your hands, form circular shapes with meat by rolling in the palms of hands.
- You should come up with about 14 meatballs, each about 2 inches in diameter.
- Set oven to broil on High.
- Line a sided baking sheet with foil, then lightly coat with cooking spray.
- Line meatballs near the center of sheet, close together, but not touching each other.
- Press down slightly on each ball so that when you turn them, they don't roll.
- Sprinkle tops with a bit of kosher salt and pepper.
- Broil in oven on High for approximately 5-7 minutes, or until tops have darkened and look slightly crusted.
- Carefully turn meatballs over with thongs, and broil on other side for about 5 more minutes.
- Once finished, remove sheet with meatballs from oven.
- Carefully place meatballs into stockpot with sauce, one by one. Spread them out.
- Meatball tops should not be submerged in sauce.
- Spoon portions of sauce over all meatballs, so they are coated.
- Cover stockpot with lid, and let cook for about an hour on medium low.
- If simmering too much, you can keep on low. Meatballs can keep hot for a couple hours on stovetop on low.
- Serve meatballs in a bowl with sauce, or with gluten-free spaghetti.
What Else Can You Serve With these Easy Gluten-Free Dairy Free Meatballs?
Pour these meatballs over Gluten-Free Mashed Potatoes! Yum!!!