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delicious, easy, allergy-friendly recipes free of dairy, egg & nuts (soy & gluten free too)

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Allergy Friendly Meatballs (gluten and top8free)

November 17, 2016 by Elizabeth DiBurro 18 Comments

I finally have my Allergy Friendly Meatballs (gluten and top8free) figured out!  Wahoo!  That means I can stop guessing when I make them and just follow the recipe, which ALSO means that it’ll start showing up on our dinner menus more frequently!  Hooray for more options!

Allergy Friendly Meatballs (gluten and top8free)

One of the main reasons why I bake my meatballs in the oven instead of pan frying is because it’s so much easier to have them cook evenly!  I’ve made many meatballs in the past where the outside is cooked and the inside is raw, but not with baking them in the oven!  You’re also able to cook them and forget them for 18-20 minutes!  There’s no stirring, flipping or splattering involved!! Love that! It’s also so much cleaner!  Bake the meatballs, transfer them to the sauce and roll up the foil or parchment paper and toss it in the trash! So easy!

 

Allergy Friendly Meatballs (gluten & top8free)

Finishing the meatballs in a large pot of sauce is mandatory!  While the meatballs are cooking in the oven, add your sauce to a medium-large pot and simmer.  Once the meatballs are finished cooking in the oven, transfer them to your pot of sauce and continue simmering for 10-15 minutes while you cook up your pasta.  Finishing the cooking in the sauce will give it a delicious, robust flavor!

Did you know simmering your tomato sauce for an extended time decreases the acidity? 

 

 Allergy Friendly Meatballs (gluten and top8free)

Makes approx. 30-35 medium sized meatballs (we had 4 leftover after feeding four adults and one child)

Ingredients:

  • 2.5 lbs of ground beef, pork & veal combo (I buy a meatball/meatloaf mix, see here)
  • 1 small onion, diced
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tsp oregano
  • 1 1/2 tsp Italian seasoning
  • 1/2 cup GF, safe breadcrumbs
  • 1/3 dairy-free milk (I use rice milk)

Directions:

  1. Preheat oven 400 degrees.
  2. Line a large baking pan with parchment paper or foil sprayed with oil.
  3. Mix all of the above ingredients with your hands (I HATE this part).
  4. Shape meatballs by rolling small amounts in your hands.  (I use a spring loaded scooper to make even amounts)
  5. Place each meatball on baking sheet about 1 inch apart.  Cook in oven for 18-20 minutes or until the center of meatballs are no longer pink.
  6. I add the meatballs to the sauce and simmer an additional 15-20 minutes before serving, but this option is not necessary.

Well there you have it! Delicious meatballs free of gluten and the top 8 allergens that taste just like grandma used to make!

Enjoy!

Elizabeth DiBurro

EBL Food Allergies

 

Gluten & Top8Free Baked Meatballs

Filed Under: Beef, Dinner Tagged With: Dinner, gluten free, recipe, Recipes, top8free

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Comments

  1. Ricki says

    November 18, 2016 at 9:15 am

    My hubby is always looking for ways to get meatballs into our meals! I’ll have to tell him about this recipe–I bet he’d be able to mix up a batch all on his own. 🙂

    Reply
  2. cricketsconfections says

    November 18, 2016 at 11:11 am

    Yum, love meatballs! This looks like a perfect quick dinner!

    Reply
  3. alisamarie says

    November 18, 2016 at 11:27 am

    Such simple swaps to make what look like such perfect meatballs! I bet they are deliciously tender. Will have to try.

    Reply
    • Elizabeth DiBurro says

      November 18, 2016 at 5:18 pm

      They ARE super tender! YUM!

      Reply
  4. nicoleanndawson says

    November 18, 2016 at 12:00 pm

    So many frozen meatballs contain eggs or dairy and so this will come in handy to share with my meat eating friends 🙂

    Reply
    • Elizabeth DiBurro says

      November 18, 2016 at 5:18 pm

      You’re right! I haven’t found a safe frozen meatball yet! Mine are much better anyways! 😉

      Reply
  5. Gluten Free With Emily says

    November 18, 2016 at 1:50 pm

    I am also a big fan of Italian anything! It’s probably why I too love to have a marinara sauce with everything!

    Reply
    • Elizabeth DiBurro says

      November 18, 2016 at 5:17 pm

      I agree! I could have a bowl of sauce with a loaf of GF bread and be a happy girl!

      Reply
  6. AliciaEatsHerWay says

    November 18, 2016 at 3:57 pm

    These look really good! I might be making these for dinner tonight over spaghetti squash. I love that you bake them instead of frying them.

    Reply
    • Elizabeth DiBurro says

      November 18, 2016 at 5:16 pm

      I need to try spaghetti squash! I always just use brown rice pasta!

      Reply
  7. Kortney // Allergy Girl Eats says

    November 19, 2016 at 11:49 am

    I just started to bake my meatballs too! I’m always so surprised to see how much fat comes out of them when they bake. Love how easy this recipe is! 😀

    Reply
  8. Kelly says

    November 20, 2016 at 5:48 pm

    These sound so good! I’ve never baked meatballs before, we always do them in the crockpot! This is probably healthier.

    Reply
  9. Lauren says

    November 22, 2016 at 11:34 am

    I love the idea of a baked meatball, so much less of a mess to clean up and oh so delicious!!!

    Reply
  10. Rachel says

    May 22, 2019 at 4:48 pm

    I mixed with my kitchen aid mixer works like a charm

    Reply
  11. Melinda Schumann says

    September 9, 2019 at 2:23 pm

    Can I ask what GF breadcrumbs you use? I can’t seem to find any without egg or soy.

    Reply
    • Elizabeth DiBurro says

      November 17, 2019 at 2:24 pm

      Hi Melinda, I use Gillian’s Bread Crumbs.

      Reply
  12. AmyWahl says

    October 16, 2019 at 8:11 pm

    Do they freeze well? I’m trying to precook things for easy meals.

    Reply
    • Elizabeth DiBurro says

      November 17, 2019 at 2:25 pm

      Yes, they freeze fantasticly!

      Reply

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Elizabeth DiBurro

Elizabeth DiBurro

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