Gluten-Free Meatballs

Name: Gluten-Free Meatballs
Ingredients: 1 lb. ground meat (I used lamb because that was what I had, but you can use ground beef); 1 egg; 3 garlic cloves, grated; 2 teaspoons sweet paprika; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon nutritional yeast; 1 small zucchini, grated (about or a little less than a cup); 1 - 16 oz. jar Rao’s marinara sauce; 3 carrots; 1 zucchini; 1 tablespoon olive oil; 3 garlic cloves, grated; Salt and pepper, to taste

Posted:March 16, 2023 | Categories: Recipes | Tags:Add me to a bowl Dairy free dinner inspo gluten-free Kid-friendly pasta

Gluten-Free Meatballs

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Author:

Melissa Ben-Ishay

One of my friends recently asked me how she could make meatballs without using breadcrumbs. In most meatball recipes, breadcrumbs are added with milk to give the finished product pockets of moisture, so I tried to think of alternatives that would replicate that texture. Zucchini immediately came to mind, and luckily enough I had some in my fridge. I made these as a practice run and loved them so much that I had to share. I served them with zucchini and carrot ribbons, which you can easily swap out for your favorite pasta. It’s a great gluten-free, dairy-free alternative for anyone looking for a lighter meatball recipe.

Cook Mode

Ingredients

1 lb. ground meat (I used lamb because that was what I had, but you can use ground beef)
1 egg
3 garlic cloves, grated
2 teaspoons sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon nutritional yeast
1 small zucchini, grated (about or a little less than a cup)
1 - 16 oz. jar Rao’s marinara sauce

If you want to serve with carrot & zucchini ribbons:

3 carrots
1 zucchini
1 tablespoon olive oil
3 garlic cloves, grated
Salt and pepper, to taste

Directions

In a large bowl, combine the meat, egg, grated garlic, spices and seasonings, and nutritional yeast. I use my hands to combine.
Place the grated zucchini in a fine-mesh strainer lined with a tea towel and squeeze out the excess liquid. Add the zucchini to the meat mixture and mix to combine.
Take about three tablespoons of the mixture and roll into a ball. Repeat with the rest of the mixture.
Airfry for 10 minutes at 400F. Meanwhile, blend the marinara sauce with ½ cup water to take out any chunks. Pour the sauce into a saucepan and place over low heat.
Add the cooked meatballs to the saucepan and cook on low for an hour (or more, if you have the time).
Serve with your favorite pasta or follow the directions below to serve with veggie ribbons.
Make the veggie ribbons. Peel the skin off the carrots and continue to peel into thin ribbons. Repeat with the zucchini.
Heat the olive oil in a sauté pan and stir in the garlic. Cook for a minute or so to infuse the oil.
Add the carrots and zucchini to the pan and stir to get everything coated in the olive oil. Cook for 2-3 minutes to warm the veggies, but let them keep the crunch.
Use tongs to plate the veggie ribbons. Place the meatballs over it and spoon on any remaining sauce to serve.

Recipe Note

What You’ll Need

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Gluten-Free Meatballs

Gluten-Free Meatballs

Category

Author:

Ingredients

If you want to serve with carrot & zucchini ribbons:

Directions

Recipe Note

What You’ll Need