Meatballs without Breadcrumbs (Gluten, Egg and Dairy-Free)

Hearty and flavorful, these gluten-free meatballs are the perfect healthy comfort food! They’re easy to make and are a delicious dinner served over noodles, rice, or cauliflower rice.

Meatballs for Everyone!

I’m speaking from experience when I say I know how tricky mealtime can be when you’re juggling multiple allergies or food sensitivities. That’s why making delicious, allergy-friendly dishes like these meatballs always feels so rewarding.

They’re on constant rotation in my home, and kids and adults alike love them. You’d never guess they’re completely free of gluten, eggs, and dairy!

What Makes these Meatballs Special?

• Classic Italian flavor perfect for serving with pasta, on sandwiches, or as a main dish.
• Simple healthy ingredients, no processed breadcrumbs needed!
• Easy recipe you can prep in a hurry,

Ingredients

• Ground beef – Lean beef (85/15 or 90/10) is best for this recipe. You can also use ground turkey or pork if you prefer.
• Oat flour – Homemade oat flour or store-bought. Make sure it’s certified gluten-free.
• Tomato sauce – The base of the sauce.
• Tomato paste – You can substitute ketchup.
• Coconut aminos – You can substitute Worcestershire sauce if you prefer.
• Onion – Grated or pureed. I like to use a handy chopper to chop it until it’s almost puree, but you can also grate it by hand.

Tools Needed

• 9″x13″ glass baking dish

Step-By-Step Instructions

Step 1: First, preheat your oven to 325 degrees. In a large bowl, combine the meat, oat flour, onion, tomato paste, minced garlic, spices, and salt. Stir together using your hands, being careful not to over mix.

Then form the mixture into approximately 1 1/2 inch balls and place just touching in a baking dish.

Step 2: In a bowl, stir together the sauce ingredients: tomato sauce, apple cider vinegar, coconut aminos, and spices.

Now evenly pour the sauce over the meatballs.

Step 3: Bake for 40-50 minutes or until they’re cooked through. Enjoy!

If you’re looking for more allergy-friendly dinners, check out my simple Salisbury steak and cabbage dinner bowls!

Tips for Success

Finely grate or puree the onion – Don’t just chop it!

Don’t over-mix – This leads to tough meatballs, so make sure to mix the ingredients until just combined..

Form the meatballs gently – For the best texture, don’t pack the meatballs too tightly.

Make evenly-sized meatballs – This helps to make sure that all the meatballs are done at the same time.

FAQs

If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome

Meatballs without Breadcrumbs (Gluten, Egg and Dairy-Free)

Hearty and delicious, allergy-friendly meatballs are easy to make and packed with classic flavor! Serve over rice, noodles, or cauliflower rice for a healthy dinner everyone will love.

5 from 1 vote

Print Rate

Course: Clean Eating Dinner Recipes

Cuisine: Italian

Diet: Gluten Free

Prep Time: 20 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 servings

Calories: 485kcal

Author: Violet Parcha

Equipment

• 9"x13" glass baking pan

Ingredients

Meatballs

• 2 pounds ground beef
• 1/4 cup oat flour
• 1 1/2 tablespoons tomato paste
• 1 onion grated or pureed
• 4 garlic cloves minced
• 2 tablespoons sage
• 1 1/2 tablespoons oregano
• 1 tablespoon basil
• 1/2 tablespoon salt
• 1/4 teaspoon pepper

Sauce

• 2 15-ounce cans tomato sauce
• 1/3 cup apple cider vinegar
• 1 tablespoon coconut aminos
• 1/2 teaspoon sage
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder

Instructions

• Preheat your oven to 325 degrees.
• In a large bowl, combine the meatball ingredients, and stir together using your hands, being careful not to over mix.
  2 pounds ground beef, 1/4 cup oat flour, 1 1/2 tablespoons tomato paste, 1 onion, 4 garlic cloves, 2 tablespoons sage, 1 1/2 tablespoons oregano, 1 tablespoon basil, 1/2 tablespoon salt, 1/4 teaspoon pepper
• Gently form the mixture into approximately 1 1/2 inch balls and place just touching in a baking dish.
• Stir together the sauce ingredients and evenly spread over the meatballs.
  2 15-ounce cans tomato sauce, 1/3 cup apple cider vinegar, 1 tablespoon coconut aminos, 1/2 teaspoon sage, 1/2 teaspoon oregano, 1/2 teaspoon basil, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
• Bake for 40-50 minutes or until they're cooked through. Serve immediately.

Notes

• For best results, use lean ground beef (85/15 or 90/10).

Substitutions

• Substitute ketchup for the tomato paste.
• Substitute Worcestershire sauce for the coconut aminos.
• This recipe will also work for pork or turkey meatballs, and you can simply swap the type of meat.

Nutrition

Serving: 1g | Calories: 485kcal | Carbohydrates: 15g | Protein: 44g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1442mg | Fiber: 3g | Sugar: 7g

If you tried these allergy-friendly meatballs, I’d love to hear how they turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.