December 10, 2019

Dairy Free Meatballs

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Tender, juicy and packed with flavor, these baked dairy free meatballs are perfect for an easy weeknight meal! Incredibly versatile and on the table in 30 minutes or less, you won’t be able to tell there’s no milk, cheese or breadcrumbs involved. Egg free, gluten free and nut free.

Dairy Free Meatballs in a white bowl with spaghetti.

Note: These dairy free meatballs were originally published in December 2019. The post has been updated as of January 2024 with new photos, tips and an improved recipe.

Searching for a super simple dinner that’s perfect for the whole family? 

Give these dairy free meatballs a try.

Made with just one bowl and a baking sheet, they’re on the table in 30 minutes or less and are oh-so-delicious paired with just about anything you can think up.

Added bonus? They’re fantastic for meal prep and freeze incredibly well. Make a batch on the weekend and then pull them out for a quick meal all week long.

Ingredients for meatballs in small bowls and plates.

Tips & Tricks

  1. I recommend using an 80/20 or 85/15 mixture for the ground beef. This will give you more flavorful and juicy meatballs, especially as the recipe does not include milk or eggs.
  2. Additionally, please don’t skip the grated onion. It’s important for both flavor and texture – i.e. it adds moisture to the final product.
  3. Do not overwork your meat – both when mixing everything together and when rolling into balls. This is essential for keeping the meatballs nice and tender.
  4. A cookie scoop makes the process of forming the meat into balls super easy. They’ll all be the same size and you won’t have to work the meat as much.
  5. Finally, an instant read thermometer is your best friend. Cooking to temperature ensures that you don’t overcook the meatballs (i.e. making them dry and tough).

Uncooked meatball mixture in a glass bowl and then formed into balls.

Serving Ideas

Need some ideas for how to put these meatballs to good use? I got you covered:

  • Go classic with pasta and your favorite sauce.
  • Pair with a big salad and dairy free garlic bread.
  • Layer on a sandwich with sauce and dairy free cheese for a meatball sub.
  • Spoon over mashed or roasted potatoes.
  • Add to a meal bowl with rice and roasted veggies.
  • Serve as an appetizer with a dipping sauce of choice.

A white platter filled with Gluten Free Dairy Free Meatballs.

How To Store

Fridge: Allow the meatballs to cool completely then store in an airtight container in the refrigerator. They’ll keep for up to 4 days.

Freezer: Let the meatballs cool completely then place in a freezer safe baggie or airtight container. Store in the freezer for up to 3 months. 

When ready to enjoy, thaw overnight in the fridge. Gently rewarm in either the oven or microwave.

Two bowls filled with spaghetti and Dairy Free Egg Free Meatballs.

Additional Dairy Free Dinner Recipes:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Dairy Free Meatballs in a white bowl with spaghetti.

Dairy Free Meatballs

Yield: about 32 to 34 meatballs
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Tender, juicy and packed with flavor, these baked dairy free meatballs are perfect for an easy weeknight meal! Incredibly versatile and on the table in 30 minutes or less, you won’t be able to tell there’s no milk, cheese or breadcrumbs involved.

Ingredients

  • 1 pound ground beef (I use 85/15)
  • 1 pound ground pork
  • ¼ cup oat flour, almond flour OR ground flaxseed*
  • ¼ cup grated yellow onion
  • 2 tablespoons tomato paste
  • 1 ½ teaspoons fine sea salt 
  • ½ teaspoon pepper
  • 2 teaspoons garlic powder 
  • 1 teaspoon dried parsley 
  • ½ teaspoon dried basil 
  • ½ teaspoon dried oregano 
  • ½ teaspoon dried thyme 
  • 1 teaspoon worcestershire sauce** 

Instructions

  1. Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper and set aside.
  2. To a large bowl, add all of the ingredients. Use your hands to gently mix everything together, being careful not to overwork the meat.
  3. Form the mixture into balls (about 1 ½ inches in size), then place on the prepared baking sheet, spacing them evenly.
  4. Bake for about 15 minutes, until lightly browned and cooked through (the internal temperature should register 160 to 165ºF on an instant read thermometer). 
  5. If desired, you can transfer the meatballs to a paper towel lined plate to absorb some of the fat that was released during cooking (this is totally optional - I never do this). 
  6. Serve as desired.

Notes

*This recipe has been updated as of January 2024 to include the addition of oat flour, almond flour or ground flaxseed. If you don’t have any of these on hand, you can omit completely - the recipe still works great without any of these options. With that said, after lots of additional testing, I’ve found that the meatballs are a bit more fluffy with any of these options included. Alternatively, you can substitute ½ cup of dairy free breadcrumbs (just make sure they’re also gluten free, egg free, etc. as needed). 

If you are gluten free, be sure to use certified gluten free oat flour (or one of the other options) as needed for your diet.

**If you are gluten free, be sure to check the ingredients on your worcestershire sauce as many brands contain wheat.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 104mgSodium: 501mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 31g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Italian / Category: Main Dish
Appetizers, Beef, Dairy Free, Egg Free, Freezer-Friendly, Game Day, Gluten Free, Grain Free, Main Dish, Nut Free, Pasta, Pork, Recipes (ALL), Seasonal, Weeknight
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