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dairy free meatballs served in skillet.

Dairy-Free Meatballs Without Cheese

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4.7 from 3 reviews

These Dairy-Free Meatballs made without cheese are juicy and flavorful. Make them for an easy weeknight meal. Serve plain or with your choice of cooked pasta or spaghetti squash plus marinara sauce. This allergy-friendly recipe is also gluten-free.

  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 pound lean ground beef
  • 1 egg, lightly beaten
  • 1/2 cup breadcrumbs (use gluten-free breadcrumbs to make this recipe gluten-free)
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Instructions

  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil and set aside.
  2. In a large bowl, combine the beef, egg, breadcrumbs, oregano, garlic powder, salt, and pepper. Use a spatula or your hands to stir together.
  3. Then, use your hands to form the meatballs, laying them on the baking sheet.
  4. You should have enough of the mixture to make about 18-22 meatballs.
  5. Bake the meatballs for about 18-20 minutes or until an instant read thermometer inserted into the center of a meatball reads 160°F.
  6. Remove them from the oven and let them cool for about 5 minutes before serving.
  7. Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.

Notes

  1. Dairy-free meatballs can be served with cooked pasta and marinara sauce or however you like to enjoy your meatballs. They go great with spaghetti squash for a lower-carb option.
  2. You can double or triple this recipe.
  3. If you want to freeze any leftover cooked meatballs, let them cool completely and then place them in a zip-top bag. Freeze for up to 2 months. Defrost in the refrigerator and re-heat before serving.

Nutrition

  • Serving Size:
  • Calories: 288
  • Sugar: 1.1 g
  • Sodium: 513.5 mg
  • Fat: 8.6 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 21.7 g
  • Fiber: 2.3 g
  • Protein: 28.5 g
  • Cholesterol: 124.2 mg