Dairy-Free and Egg-Free Meatballs are a quick and easy delicious homemade meal. Both kid-friendly and husband-approved, you’ll never buy storebought meatballs again. These allergy-friendly baked meatballs are sure to please everybody at the table.
Once I graduated college, started working, and got married – I decided it was time to learn how to cook. When I first started, I was constantly looking for shortcuts. Who can relate? I learned the hard way that most storebought meatballs contain both dairy and egg, along with other non-allergy friendly ingredients. Rather than give up on meatball diners, I decided to try making them and simply omit the binder and cheese. It works, time and time again. These come together in under 30 minutes so I don’t even need to consider a shortcut!
Weeknight dinners don’t have to be boring, time-consuming, or stressful. These allergy-friendly meatballs will please everybody in the family and are perfect for making ahead and freezing. There’s something satisfying about making a homemade dinner that nourishes your family.
I wanted to keep this recipe as basic and approachable as possible. No fancy egg replacers, no flax eggs, no bread or panko crumbs, just all natural ground beef, onion, garlic, and seasoning. If you’re ready to start experimenting with allergy-friendly products, I highly recommend Bob’s Red Mill egg replacer, Bragg Premium Nutritional Yeast Seasoning, and Go Veggie Vegan Grated Parmesan Style Topping.
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These meatballs come together so easily and in no time at all. For years, this recipe has remained a constant in our dinner rotation. Simply mix all the ingredients together in a large bowl, roll into equal-sized balls, and place on prepared baking sheet. Then as the meatballs bake, cook some pasta, make a quick dinner salad, or prepare sub sandwiches.
If you’re eating fewer carbs, try these delicious meatballs over zoodles! I’ve been spiralizing a lot of veggies lately but zucchini noodles remain one of my favorites. In addition to pasta and meatballs or meatball subs, I have used this same recipe for meatballs in Italian wedding soup, pizza, calzones, and next up I want to make allergy-friendly Swedish meatballs! Leave a comment below and let me know what you think! Tell me what other recipes you need prepared allergy-friendly.
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Dairy-Free & Egg-Free Meatballs
- 1 pound ground beef
- 1/2 small onion chopped
- 1 teaspoons Worcestershire sauce (optional)
- 2 garlic cloves minced
- 1 teaspoons oregano
- 1 teaspoon basil
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon rosemary
- Salt and pepper to taste
- Preheat oven to 400 F.
- Mix everything together in a large bowl.
- Roll the seasoned meat into small round balls and place onto a prepared baking sheet.
- Bake for 15-20 minutes or until cooked.
- Once cooked, remove from oven and enjoy!
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