After learning that most store-bought meatballs contain milk and eggs, I began my recipe search online. These too used eggs to bind and Parmesan cheese for flavor… My husband and I often joke that we #yolo in the kitchen, so we went to the store to begin our “Urben YOLO.”
Dairy-Free & Egg-Free Meatballs
Yields: 12-15 meatballs, depending on size
1 pound ground beef
1/2 small onion, chopped
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon rosemary
Salt and pepper, to taste
Optional: Crushed red pepper flakes
1. Preheat oven to 400 F.
2. Mix everything together in a large bowl.
3. Roll the seasoned meat into small round balls and place onto prepared baking sheet.
4. Bake for 15-20 minutes or until cooked.
5. Once cooked, remove from oven and enjoy with a nice glass of red wine!
Mix with pasta and marinara sauce or make meatball subs. Yum!
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Leave a comment below and let me know what you think! Do you have any recipes you’ve had to tweak to make allergy friendly?
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