Egg Free & Dairy Free Meatballs
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!
Servings: 4 servings (20 meatballs)
Calories: 329kcal
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
Tips & Tricks
- 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.
Nutrition
Calories: 329kcal | Carbohydrates: 3g | Protein: 22g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 252mg | Potassium: 391mg | Fiber: 1g | Sugar: 1g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 3mg
