Gluten Free Meatballs Without Eggs or Milk
There are only two meatballs and no pasta in the photo because my family devoured everything before I remembered to take a picture!
Here’s a meatball recipe that calls for no breadcrumbs, eggs, cheese or milk. These gluten free meatballs are just pure wholesome goodness! Making meatballs without eggs or milk is actually very easy, and you won’t feel like you’re missing anything. Breadcrumbs are replaced with crushed cornflakes. Just put approximately 1 cup cornflakes in a plastic zip top bag, seal it, and crush them up with a rolling pin. Make sure you have at least a half cup of the crushed cornflakes in the end. You can use fresh breadcrumbs instead. I don’t because I don’t want to tear up my precious sandwich bread for breadcrumbs, and never have any stale bread because I keep it in the freezer. But if you want to use breadcrumbs, feel free! It will taste great.
I finish cooking these by simmering them in sauce, but they can also be finished in the oven. You can cook them entirely in the oven too, but meatballs are a lot more flavorful when seared in olive oil in a skillet on the stove. Use a store-bought brand of safe pasta sauce for an easy meal, or simmer in your own homemade sauce. (I like Bertolli Organic Olive Oil, Basil and Garlic sauce – last time I checked it was free of gluten, dairy, and soy!) Serve over spaghetti.
Gluten Free Meatballs Without Eggs, Milk or Cheese
1 lb. lean ground beef (we try to use organic, grass-fed beef)
1/2 to 2/3 cup crushed cornflakes (Erewhon brand is gluten free)
1/2 T. dried oregano
1/2 T. onion powder
1/2 T. garlic powder
1 tsp. dried basil
1/2 tsp. sea salt
24 ounces of prepared pasta sauce (opt.)
Place all ingredients except pasta sauce into a bowl. Spray hands with cooking spray (or lightly grease with oil) and combine all ingredients with your hands. Form into balls the size of ping pong or golf balls and set aside on a plate.
Heat a layer of olive oil (about 2 T.) in a large skillet on medium high heat. Add meatballs to pan and brown on all sides.
To finish cooking on the stove, add prepared pasta sauce to the pan (be careful to avoid any splatters!). Simmer, covered, for 15 minutes or until meatballs are cooked through.
To finish cooking in the oven, place meatballs on a foil-lined sheet and cook at 375 degrees for 20 minutes or until cooked through. You can freeze these allergy free and gluten free meatballs after they cool down, and save for a quick weeknight meal!
And don’t forget to make a salad – here’s a recipe for Egg-Free Caesar Salad Dressing that I think you’ll love.
And what about dessert? Make these super easy Chocolate Coconut Haystacks (aka The Best Stuff Ever) and people will rave. Happy dining!