Gluten-Free Herbed Meatballs

gluten-free, dairy-free spaghetti and meatballs

Gluten-Free, Dairy-Free Meatballs

These gluten-free herbed meatballs are super tasty, easy to make and freeze really well. We love them just as much as Eggplant Chicken Parmesan and Spicy Chicken Spaghetti!

They are wonderful to have around because they can be used in so many different recipes.

  • meatballs subs with red sauce
  • classic spaghetti and meatballs
  • put them on pizza
  • use them in soup like Italian wedding soup
  • even eat them all by themselves

They are so easy to make with just a few simple clean ingredients. You can use organic ground chicken or ground turkey.

gluten-free, dairy-free meatballs

This is a tweaked version of Giada’s recipe for classic Italian turkey meatballs, which is by far my fav!

You can change up the spices by using Italian seasoning, poultry seasoning or even just seasoned salt.

I save the ends of gluten-free, dairy-free bread in the freezer to make the bread crumbs for the meatballs.  

Just thaw the bread ends and pulse in a mini-prep or food processor.  And you have wonderful bread crumbs that work perfectly in this meatball recipe.

Make sure everything else is gluten-free and organic when possible.

gluten-free turkey meatballs

When we make spaghetti and meatballs, I like to use Bionaturae Italian organic gluten-free pasta. It is really awesome. I also use their jarred tomato paste in the meatballs. Then use the remainder of the paste to make a red sauce.

The red sauce is usually garlic, onion flakes and crushed pepper cooked in olive oil for a minute or two. Then add white wine and cook that down a bit. Next goes in the Italian herbs, tomato paste, water, seasoned salt and a little agave. Cook for a little bit and boy does it turn out delicious!

And you don’t have an open jar of tomato paste in the fridge you need to use by next week.

Herbed Meatballs | Gluten-Free, Dairy-Free

These herbed meatballs are delicious, easy to make, and freeze really well. Make up a big batch so you have easy dinners ready to go!

Course Main Course
Cuisine Italian
Keyword ground turkey, herbed meatballs, organic ground chicken, turkey meatballs
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 meatballs
Author Deana Larkin Evans

Ingredients

  • 1 1/2 cups GF DF breadcrumbs
  • 1/4 cup fresh basil, finely chopped (or 1 tbsp dried basil)
  • 1/4 cup fresh Italian parsley, finely chopped
  • 1/4 cup filtered water
  • 1 tbsp tomato paste
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 large eggs
  • 2 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 small onion, minced (or 1 tsp onion powder)
  • 1 tsp Italian or poultry seasoning (preferably organic)
  • 2 lb organic ground chicken (or ground turkey)
  • Olive oil, for spraying

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Wash, rinse and dry the Italian parsley and basil. Pick off the leaves and discard the stems. Chop.
  3. Grind up GFCF white bread in a mini-prep to make fresh breadcrumbs (if bread is frozen, thaw before grinding).
  4. Combine the breadcrumbs, basil, parsley, water, tomato paste, salt, pepper, eggs, garlic and onions, and Italian or poultry seasoning and stir to blend together. Add the ground turkey. Using fingers, gently mix all the ingredients until thoroughly combined.
  5. With wet hands, measure out and roll the meatballs about the size of a golf ball. Place the meatballs on a foil covered baking sheet (or on a cast iron grill pan or cooking rack placed over a baking sheet), spray with olive oil and bake until cooked through, about 18-20 minutes.
  6. When the meatballs are done remove from oven. Let cool before freezing. Enjoy the many options available with your beautiful homemade meatballs!

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Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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