Quick & easy to prepare, these Egg-Free & Dairy-Free Meatballs are a perfect choice for a hassle-free weeknight dinner that the whole family will love!
If you are looking for a quick, easy to make, healthy family dinner that everyone will enjoy, then these oven-baked egg-free & dairy-free meatballs are your answer!
After realising that a lot of shop-bought meatballs contained both egg and dairy, I set about to make my own allergy-friendly version. ( As I did with these gluten-free Swedish meatballs)
Doing this, I found that you didn’t need to use egg as a binder, as the meatballs stayed together really well without it and there was no compromise on taste either!
They are juicy, packed full of flavour and use only a handful of ingredients.
What's even better, it's a great dish to batch cook, just like my gluten-free chilli con carne.
Simply cook, double the amount & freeze half. On the morning you want to use them, leave them to thaw in the fridge & when you return home, dinner will be as easy as reheating, and you're all set!
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❤️ Why You Will Love This Recipe
- ✔️ Allergy Friendly: Not only are these meatballs dairy free and egg-free, but because I haven’t used breadcrumbs they are free from gluten too! (If you use a gluten free Worcestershire sauce)
- ✔️ Great For Batch Cooking: Double up on the ingredients and whip up a big batch in advance. Toss half in the freezer for a future feast!
- ✔️ Just 6 Simple Ingredients: Made with only 6 basic store cupboard staples, that are sure to be already in your kitchen.
🥘 Ingredients Needed & Substitutions
✋ Be sure to double check all packaging for allergens. ✋
- Beef Mince - I would recommend using a ground beef mince with at least 10% fat ( preferably 15-20%) as the fat helps to keep the meatballs moist and juicy. For a lighter version, you could use pork mince or turkey mince instead.
- Aromatics - Onion and garlic help to flavour the meatballs. Chop the onion as finely as you can and use a garlic press to crush the garlic.
- Herbs - I have used dried basil and oregano, but rosemary & thyme also work well. If you want to use fresh herbs instead, you will need 1 tablespoon of each fresh herb.
- Worcestershire Sauce - The secret ingredient! Brings an umami flavour to the meatballs. Normally, Worcester sauce does contain gluten and fish, however, this Thornleys Worcester style sauce contains neither and is a good buy.
- Seasoning - Use good quality sea salt and freshly ground black pepper to season and enhance the overall flavour of the meatballs.
See the recipe card for full information on ingredients and quantities.
✏️ How to Make - Step-By-Step Instructions
Making these delicious dairy-free and egg-free meatballs is super easy!
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: To start, preheat your oven to 180˚Fan / 200˚C / 390°F.
Step 2: Next, line a baking tray with parchment paper. This will stop the meatballs from sticking to the tray & also makes for an easier cleanup afterwards.
Step 3: To prepare the meatball mixture, begin by finely chopping the onion into the tiniest pieces you can manage. Using onion in the meatballs not only adds flavour but also helps to inject some moisture into the balls. Then, mince the garlic using a garlic press.
Step 4: In a mixing bowl, add the minced beef, with the finely chopped onion, minced garlic, dried oregano, dried basil, Worcestershire sauce, salt, and black pepper.
Step 5: With your hands gently combine the ingredients. Remember not to overwork the mixture, as if you overmix it can make the meatballs tougher.
Step 6: Take portions of the mixture and roll them into approximately 20 meatballs, each just a bit smaller than a golf ball. You can of course make the smaller or bigger, depending on your preferences, it's up to you.
Step 7: Place the formed meatballs on the prepared baking tray and make sure that there's a bit of space between each one. Spacing them apart helps them to cook evenly and that the outside gets nice and brown.
Step 8: Bake the meatballs in the preheated oven for about 15-20 minutes. The exact cooking time may vary depending on the size of your meatballs. I like to use a meat thermometer to check when they are ready. They are perfectly cooked when they reach an internal temperature of 70˚C / 160˚F.
If you don't have a thermometer, slice one of the meatballs in half and if the meat isn’t pink in the middle it is cooked.
Step 9: Once the meatballs are cooked, remove them from the oven and let them rest for a few minutes before serving to let the juices seep back into the balls.
🤔 Can I Cook The Meatballs In A Pan On The Hob?
Yes, you can!
I love to cook meatballs in the oven as I find it an easier way of cooking them.
Once they are in the oven, apart from turning once you can pretty much leave them alone, whereas in the hob you need to be a little bit more hands-on, turning them over frequently and keeping an eye on them to see if they are cooked.
It is also easier to cook the meatballs evenly in the oven.
However, with a little bit of attention, it's perfectly possible to produce juicy meatballs in a frying pan (skillet) on the hob. Here is how to do it:
- Heat a frying pan over a medium heat with a bit of oil.
- Place the meatballs in the pan with space between them. (You may need to do this in batches depending on the size of your pan)
- Sear for 2-3 minutes on each side, making sure you turn them regularly until all sides are browned.
- Ensure they're fully cooked (no pink spots) or use a meat thermometer (70°C/160°F).
💡Top Tips
- ✔️ Use baking parchment paper on the baking tray. This is great in two ways as it stops the meatballs from sticking to the tray, but also makes clean up a whole lot easier!
- ✔️ Don’t overwork the meatball mixture when combining the ingredients, as this can make the meatballs tough. Just gently mix everything together with your hands until the ingredients are nicely combined.
- ✔️ I like to use beef mince with a high-fat content (at least 10%) as I find it makes for juicer meatballs, however, if you are following a low-fat diet they can be made with 5% mince.
- ✔️ Leave the meatballs to rest after cooking. This helps any juices redistribute back inside, leaving you with juicy meatballs! This is especially important if you are using a mince with a low-fat content.
- ✔️ I have made these egg-free meatballs without breadcrumbs to keep them gluten-free, but if you want to add a filler, you can use a few tablespoons of breadcrumbs& add this to the mixture before combining. The breadcrumbs can be gluten-free if needed.
- ✔️ Add some hidden vegetables, by grating some carrots or courgette (zucchini) into the mixture.
- ✔️ Use a meat thermometer to check the meatballs are cooked. (When they reach 70˚C /160˚F ). | love mine and use it all the time when cooking! If you don't have a thermometer, cut open one of the meatballs and if no pink meat remains they are cooked.
🥡 Storage, Freezing & Reheating
Storage
Any leftovers can be kept in the fridge in an airtight container for up to 3 days.
Reheating
Reheat the meatballs either in the microwave for a couple of minutes until piping hot through or in the oven, in an oven-proof dish covered with foil (to stop them from drying out) at 180˚C for around 10-15 minutes until piping hot throughout.
Freezing
Once cooled, freeze the balls flat on a cold baking tray for around an hour until frozen. This stops them from all sticking together. They can then be transferred into a freezer bag for up to 3 months.
When you are ready to eat, let them thaw in the fridge overnight and reheat as above.
🍴 Serving Suggestions
My kids adore these Italian meatballs served with some spaghetti and hidden vegetable tomato sauce.
Top with some grated (dairy-free) cheddar cheese or parmesan.
You can also make delicious subs by placing the meatballs in a hot dog roll, adding dairy-free cheese, spooning some marinara sauce over them & toasting them in the oven for a few minutes.
💬 Recipe FAQs
Yes, you can easily prepare them the day before and store them uncooked on a baking tray in the fridge overnight.
When ready to cook, remove them from the fridge and allow the meatballs to rest on the side for 5 minutes to bring them back to room temperature, then cook as per the recipe.
Are eggs necessary for meatballs?
Eggs are commonly used in meatballs to bind and add moisture, but they aren't essential. I personally find that you don’t need to add a binder, as long as you are gentle with the mixture.
However, if you do want to add a binder you can use egg substitutes, breadcrumbs, oats, or dairy-free milk.
Yes, this is the perfect recipe for batch cooking! Double up on the recipe amounts, then store and freeze them as stated in the post above.
📖 More Egg-Free & Dairy-Free Recipes
Looking for other recipes like this? Try these tasty egg free and dairy free dishes.
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Egg Free & Dairy Free Meatballs
Equipment
- Meat thermometer optional
Ingredients
- 500 g ( 1 lb) ground beef mince
- ½ medium onion finely chopped
- 2 cloves garlic crushed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Worcestershire sauce use a gluten free/ fish free version if needed.
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 180˚Fan / 200˚ C / 390°F .
- Line a baking tray with parchment paper.
- Finely chop the onion, as small as you can and mince the garlic with a garlic press.
- Combine the minced beef, finely chopped onion, minced garlic, dried oregano, dried basil, salt, and black pepper in a mixing bowl.
- Pour in the Worcestershire sauce.
- Gently mix all the ingredients until they are well combined. Be careful not to over-mix, as this can make the meatballs tough.
- Take portions of the mixture and roll them into 20 meatballs, just smaller than a golf ball.
- Place the meatballs on the prepared baking sheet with a little space between each to allow for even cooking.
- Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are cooked through and browned on the outside. Cooking time may vary depending on the size of your meatballs. The meatballs are cooked when they reach an internal temperature of 70˚C / 160˚F.
- Once the meatballs are cooked, remove them from the oven and let them cool for a few minutes. Serve with your favourite dairy-free sauce & pasta.
Notes
- Use baking parchment paper on the baking tray. This is great in two ways as it stops the meatballs from sticking to the tray, but also makes clean up a whole lot easier!
- Don’t overwork the meatball mixture when combing the ingredients, as this can make the meatballs tough. Just gently mix everything together with your hands until the ingredients are nicely combined.
- I like to use beef mince with a high-fat content (at least 10%) as I find it makes for juicer meatballs, however, if you are following a low-fat diet they can be made with 5% mince.
- Leave the meatballs to rest after cooking. This helps any juices redistribute back inside, leaving you with juicy meatballs! This is especially important if you are using a mince with a low-fat content.
- I have made these egg-free meatballs without breadcrumbs to keep them gluten-free, but if you want to add a filler, you can use a few tablespoons of breadcrumbs & add this to the mixture before combining. The breadcrumbs can be gluten-free if needed.
- Add some hidden vegetables, by grating some carrots or courgette (zucchini) into the mixture.
- Use a meat thermometer to check the meatballs are cooked. (When they reach 70˚C /160˚F ). | love mine and use it all the time when cooking! If you don't have a thermometer, cut open one of the meatballs and if no pink meat remains they are cooked.
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