Meatballs (Gluten-Free, Corn-Free, Dairy-Free, Egg-Free and Soy-Free)


1 lb. Ground Beef, Bison, Lamb, Chicken or Turkey (or use a combination of meats for an added depth of flavor)

1/2 cup Gluten-Free Oats (Update: I no longer use oats, instead, I make the meatballs grain-free by replacing the GF oats with almond flour)

1/3 cup Grated Parmesan Cheese (omit for dairy-free)

1 Flax Egg or Chia Egg

2 Tbs. Milk (or Dairy-Free Milk Substitute, So Delicious Unsweetened Coconut Milk is my personal favorite)

1 tsp. Plain Vivagave Inulin Powder (totally optional, I used Vivagave because it is gluten-free, has zero taste and texture issues, plus a full serving size (1 Tbs.) contains a whopping 10 grams of fiber!)

Assorted Seasonings (Feel free to experiment but I just used 1 Tbs. dried Italian Seasoning, 2 cloves of fresh minced garlic and a pinch of salt, as I am a low-salt person, so adjust according to your taste preferences. Just keep in mind that whatever sauce you use will have salt and seasonings too).

1/2 cup shredded Carrots

1/2 cup shredded Zucchini

1 - 2 Tbs. Olive or Coconut Oil for cooking


1). Combine all ingredients (except for the oil) and put in a food processor and pulse until combined, it will somewhat resemble a paste.

2). Pinch of small pieces and roll to form meatballs.

3). Cook in a large skillet with olive oil over medium heat until cooked through.