Dairy Free Meatballs
These juicy and delicious baked dairy free meatballs couldn’t be easier to whip up! And with just a few simple ingredients needed, they make for the BEST easy dinner. Egg free, gluten free and super flavorful, you can have them on the table in 30 minutes or less.
Ready for an easy dinner for those crazy busy nights during the workweek?
Well then say hello to these super simple baked dairy free meatballs!
Healthy, a breeze to pull together and made with just a handful of ingredients, these bad boys are ready to please. And did I mention that they’re also perfectly juicy and packed with flavor?
Oh yes indeed.
Also perfect? They’re meal prep and freezer friendly … so you can make them in advance and have them ready to go whenever you need.
As an added bonus, these meatballs are free of just about everything – there’s no breadcrumbs, no milk, no egg.
They’re still plenty tender without all the fillers (and hold together just fine with no egg!) PLUS can be enjoyed by all.
I call that a weeknight dinner win.
How To Make Dairy Free Meatballs
Mix everything together. First up, we’ll gently combine all our ingredients in a large bowl – some ground beef + pork, a touch of grated onion and PLENTY of spices and seasonings.
Shape into balls. Next, we’ll form the mixture into balls, before placing on a parchment lined baking sheet.
Bake until cooked through. Finally, we’ll pop them in the oven for about 15 minutes, until tender, juicy and delicious!
How To Serve
One of my favorite parts about these meatballs is that you can serve them in so many different ways. Here’s a few ideas:
- go classic with spaghetti and marinara sauce
- serve over quinoa or brown rice with a sauce of choice
- enjoy as part of a meal bowl with roasted veggies
- pair with a big ol’ salad and crusty bread
- layer onto a sandwich
- or, serve as an appetizer with dipping sauce
Tips & Tricks
- First things first. DO NOT overwork the meat. Both when mixing everything together and rolling into balls. Basically the less you manhandle it, the more tender these meatballs will be (they’ll get tough if you overwork).
- I recommend using an 80/20 or 85/15 mixture for the beef – this will give you more flavorful and juicy meatballs, especially since we’re not adding in any milk or eggs.
- Along those lines, please don’t skip the grated onion. This is important not just for flavor but for texture – it adds just the right amount of moisture to the final product.
- If desired, you can substitute ground turkey for the ground pork. Although I will say that I like these MUCH better with the pork.
- Feel free to experiment with different spices – I personally love the combo listed in the recipe, but you can certainly play around to find what you like best.
- And finally, a cookie scoop makes the process of forming the meat into balls super easy. Added bonus – they’ll all be the same size and you won’t have to work the meat as much (see tip #1!).
How To Store
Fridge – Let the meatballs cool completely then place in an airtight container in the refrigerator. They’ll keep for about 3 to 4 days.
Freezer – Allow the meatballs to cool completely then place in a freezer safe baggie or container. Store in the freezer for up to 3 months. I like to thaw overnight in the fridge and then gently rewarm.
Additional Dinner Recipes You Might Enjoy:
- Dairy Free Turkey Meatballs
- Dairy Free Chicken Meatballs
- Dairy Free Chicken Alfredo
- Baked Honey Mustard Chicken Thighs
- Dairy Free Meatloaf
- Dairy Free Shepherd’s Pie
- Dairy Free Stuffed Peppers
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 pound ground beef
- 1 pound ground pork
- ¼ cup grated yellow onion
- 1 ½ teaspoons fine sea salt
- ½ teaspoon pepper
- 2 teaspoons garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon chili powder
- ⅛ teaspoon ground nutmeg
- 1 teaspoon worcestershire sauce
- Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper and set aside.
- To a large bowl, add the beef, pork, onion, all the spices / seasonings and worcestershire sauce.
- Use your hands to gently mix everything together, being careful not to overwork the meat.
- Form the mixture into about 32 balls (about 1 ½ inches in size), then place on the prepared baking sheet, spacing them evenly.
- Bake for about 15 minutes, until lightly browned and cooked through (the internal temperature should register 160 to 165ºF on an instant read thermometer).
- If desired, you can transfer the meatballs to a paper towel lined plate to absorb some of the fat that was released during cooking (totally optional though - I never do this!).
- Serve as desired.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 331Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 104mgSodium: 502mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 30g
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.