Dairy-Free & Egg-Free Meatballs

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.

Course Appetizer, Main Course

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings meatballs

Calories 99kcal

Author Jenna Urben

Ingredients

1 pound ground beef
½ small onion grated or finely chopped
2 garlic cloves minced
1 teaspoon worcestershire sauce optional
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried rosemary
1 teaspoon sea salt
½ teaspoon black pepper

Instructions

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!

Notes

Serve meatballs over pasta, rice, mashed potatoes, in a sub, or with your favorite sauce!

Store meatballs in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on the stovetop in your favorite sauce.

To freeze, let meatballs come to room temperature then store in a freezer bag in the freezer for up to 3 months. Thaw in the fridge overnight.

The provided nutritional information is an estimate per meatball.

Nutrition