Dairy & Egg-Free Meatballs

8849020449_d9265b72f3_bThis recipe is designed to provide enough meatballs for one night, plus plenty to freeze (raw) for another 1-2 easy dinners (depending on the size of your family).


2lbs ground pork
2lbs ground beef
2c breadcrumbs
1 medium yellow onion diced
1T dried basil
1T dried parsley
1 1/2t dried rosemary crushed
4T ground flax seed mixed with 1c hot water
1/2c almond milk (or other milk substitute)
1/4c yeast flakes
2t kosher salt
3/4f fresh ground pepper
3T olive oil
1 jar marinara (for one night’s dinner)


Mix all ingredients (except oil and marinara) with a stand mixer or by hand until thoroughly combined. Roll meat mixture into tablespoon-sized balls.

Heat marinara in a medium saucepan. It should be just simmering.

Heat oil in a sauté pan over medium-high heat. Brown meatballs (as many as desired for this meal) until outsides are caramelized. Resist urge to turn often. Transfer to marinara saucepan once browned (they do not need to be cooked-through). Cover and simmer for 30 minutes. Serve over your favorite noodle or on a roll with extra sauce for dipping.

Place remaining raw meatballs on a cookie sheet or plate and place in the freezer. Once frozen, transfer to a ziplock bag. To cook, either thaw in the refrigerator and cook as above, or simply place frozen meatballs in a pot of simmering sauce for 30 minutes or until cooked through.

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