The BEST Gluten-Free Dairy-Free Meatballs (Juicy & Easy!)

The Ultimate Allergy-Friendly Meatballs: Get ready for your new weeknight favorite! These juicy beef and turkey meatballs are completely dairy-free and gluten-free, but they pack all the comforting, savory flavor of a traditional Italian kitchen. These meatballs use a smooth puree of onions, garlic, and green peas to achieve a moist texture without dairy, while invisibly sneaking vegetables into a kid-approved meal.

Combined with fresh basil, oregano, thyme, every single bite is incredibly tender and bursting with fresh flavor. We love to toss them in a marinara sauce or our Fresh Dairy-Free Toasted Pine Nut Basil Pesto, and serve them with fresh gluten-free pasta.

These meatballs offer a truly nourishing dinner that your whole family will love.

How to Make The BEST Gluten-Free Dairy-Free Meatballs

Sauté the Vegetables: Pour 1 tbsp avocado oil into a pan and heat over medium-low. Add chopped fresh onions, minced garlic cloves, and frozen peas. Sauté for 8-10 minutes until onions are translucent, garlic is softened, and peas are cooked. Ensure that you keep your heat low, the garlic can very easily burn.

We are big fans of cast iron pans in our home. Cast iron can be a little tricky when you are first learning how to use (it can get really, really hot); however, I love using cast iron for sautéing and find it really helps with nice, even cooking.

Puree the Vegetables: Place the onion, garlic, cooked peas, and 1 tbsp of water into a high-powered blender (a Vitamix works great!) or food processor. Blend until the mixture forms a smooth, uniform puree.

Hydrate the Breadcrumbs (The Panade): A panade (or panada) is a thick, wet paste made by mixing a starchy ingredient with a liquid. It is primarily used as a binder to add moisture and tenderness to ground meats (like meatloaf or meatballs). In this recipe, this panade works wonders to keep the meatball juicy and prevents it from becoming too dense.

In a large mixing bowl, stir together the gluten-free breadcrumbs, almond milk, and avocado oil. Let this mixture sit for 5 minutes to form a thick paste.

Incorporate the Meat: Add the ground beef and ground turkey to a large bowl; mix together thoroughly with a large spoon. I prefer to use a large wooden spoon versus using my hands, but "to each their own."

Combine Everything: Mix the vegetable puree with the breadcrumb paste. Once combined, add the remaining eggs, tomato paste, herbs, and spices. Once mixed, add into the meat mixture and ensure they are evenly combined. This will ensure that each meatball is thoroughly seasoned and juicy. Be sure you do not over mix, you should only need to stir for 30-60 seconds.

Preheat and Shape: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Roll the mixture into 2-inch balls or use a disher with a 2-inch bowl diameter (#24 scoop). I prefer the disher method as it is so much quicker and keeps my hands clean. I can scoop all 24 meatballs in less than 5 minutes.

Put the Meatballs in the Oven: Bake for 15-minutes then pull meatballs out of the oven, give each a quick turn (this will ensure they brown a bit on both sides). Put them back in the oven for an additional 5-8 minutes. Test a few meatballs with a thermometer to ensure they reach an internal temperature of 165°F (important to ensure the turkey is thoroughly cooked).

Check out the full recipe below! Enjoy!