Gluten-Free, Dairy Free Meatballs

The Floured Countertop
by The Floured Countertop
40 Meatballs
35 min

Meatball time! I’ve been developing this recipe since Christmas. We had some dear friends over for a Christmas dinner, and they eat Gluten and Dairy Free due to allergies. Although cooking for people with allergies used to make me nervous, I now love the challenge of it all! It makes you think outside your normal scope and get creative.

So, lo and behold, these meatballs were born. And if you’re thinking you can skip this recipe since you can have Gluten and dairy, think again! These don’t taste like they’re missing anything- they’re just delicious, plain and simple.

Also, I have to give a note about the fact that it calls for pork rinds. If you’re like a lot of people I know, pork rinds are a big, fat no. But trust me on this one- you can’t tell they’re in there when eating them! They’re just a great gluten-free substitute for bread crumbs, because they add a surprisingly rich, savory flavor.

This recipe makes a large batch, so it’s a great idea to freeze them and reheat later (instructions are included below), for an extra easy weeknight dinner.

I hope you enjoy!

Gluten-Free, Dairy Free Meatballs
Recipe details
  • 40  Meatballs
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 2 cups Pork Rinds (you'll crush them down to 1 cup)*
  • 2 Tbsp Italian Seasoning
  • 1 Tbsp Onion Powder
  • 1 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 3/4 cup Plant-based milk (Coconut, almond, oat, etc.)
  • 1 lb Italian Ground Sausage
  • 1 lb Ground Beef
  • 3 Tbsp Minced Garlic
  • 2 Eggs

Place two cups of Pork Rinds in a blender or food processor, until they're the size of typical bread crumbs.
Measure out 1 cup of the crumbs and add it to a small bowl. Then to the pork rinds, add in the 2 Tbsp Italian Seasoning, 1 Tbsp Onion Powder, 1 1/2 tsp Salt, and 1/2 tsp Black Pepper. Whisk Together. Now pour the 3/4 cup of plant-based milk over the mixture, and let it soak up and thicken.
To a large bowl, add the 1lb of Italian Ground Sausage, 1lb of Ground Beef, 3 Tbsp Minced Garlic, and 2 Eggs. Mix together well, then add the Pork Rind milk mixture to the meat and combine.
Preheat the oven to 375º, then line 2 large baking sheets with foil for easy clean-up. Spray with cooking spray. With a cookie scoop, scoop out the meat mixture and place on the cooking sheet. You can make it into a more cohesive 'ball' shape if desired. Place each one about 1 inch apart. Repeat with the remaining meat mixture.
Place both pans in the oven and bake for 20-22 minutes, rotating the racks halfway through. To check if they're done baking, cut one open to check if there's any pink in the middle, or check the internal temperature, which should be 160º.
You will notice that some of the fat will be pooling around the meatballs when you pull them out of the oven. Not to worry! Just quickly scrape around the outside of each meatball with a spoon before serving.
Serve immediately or freeze for later use. If cooking from frozen, bake at 425º for 15-18 minutes, until no longer cold in the middle. Enjoy!
  • *Don't be deterred by this recipe if you don't like Pork Rinds! They're a great substitute for a bread crumbs, and add a subtle savory flavor.
The Floured Countertop
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