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Dairy-Free and Egg-Free Meatballs are a quick and easy delicious homemade meal. Both kid-friendly and husband-approved, you'll never buy meatballs from the store again. These allergy-friendly baked meatballs are sure to please everybody at the table.
Best Dairy Free and Egg Free Meatballs
Weeknight dinners don't have to be boring, time-consuming, or stressful. These allergy-friendly meatballs will please everybody in the family and are perfect for making ahead and freezing.
Years ago, I learned the hard way that most store-bought meatballs contain both dairy and egg, along with other non-allergy-friendly ingredients. Rather than giving up on meatball dinners, I made baked meatballs at home and simply left out the egg and cheese. To our surprise, they stayed together exceptionally well, stayed juicy, and tasted delicious!
How to Make Dairy Free Meatballs
Over the years, this 30-minute eggless meatball recipe has become our go-to for easy weeknight meals. They're perfect over any pasta or zucchini noodles!In addition to spaghetti and meatballs, try them stuffed in meatball subs, sliced up on pizza or in calzones, or in soup.
To make these meatballs, simply mix together ground beef, finely chopped onion, minced garlic, and italian seasoning together in a large bowl. Once well combined, roll into equal-sized balls and place on a prepared baking sheet.
Bake for about 15 minutes then serve as an appetizer, over pasta of choice, or let cool completely then place in freezer for meal prepping.
Allergy-Friendly Meatballs FAQ
Can I make meatballs without eggs, really? YES! I bet you won't even notice the difference. They're just as juicy and flavorful!
What should I serve as a side to my spaghetti and dairy free meatballs? Try my quick and easy bruschetta for an appetizer and crispy baked zucchini and squash on the side.
Can I use an egg replacer? You can, but you really don't have to (: I always recommend Bob's Red Mill egg replacer.
Is there a dairy free substitute for parmesan cheese?I really enjoy sprinkling Bragg Premium Nutritional Yeast Seasoning on dishes to give it a nutty cheesy flavor.Go Veggie Vegan Grated Parmesan Style Topping is good too.
Want more recommendations? Join my Dairy-Free & Egg-Free Recipes Facebook Group!
Can I make them in a non-stick pan instead of baking them?Sure! Instead of transferring the uncooked meatballs to a baking sheet, heat olive oil in a large skillet over medium heat. Cook meatballs until golden and cooked through, flipping at least once. Depending on the size of your pan, you may have to work in batches.
How do I store meatballs? Leftovers should be stored in an airtight container in the refrigerator for a few days.
How do I freeze meatballs? Once meatballs are cooled completely, transfer them to a freezer bag and freeze for up to 3 months.
Want more easyrecipes? Check these out next:
- Instant Pot Tamales
- French Bread Pizza
Dairy-Free and Egg-Free Meatballs Recipe
I hope you add my dairy-free, egg-free, gluten-free, paleo, and whole30-approved meatball recipe to your weekly dinner rotation. They bake up perfectly and freeze well for meal planning.If you try this recipe, please share a photo with me over on Instagram♡
Dairy-Free & Egg-Free Meatballs
Author: Jenna Urben
Dairy-Free and Egg-Free Meatballs are a quick and easy delicious homemade meal. Both kid-friendly and husband-approved, you'll never buy storebought meatballs again. These allergy-friendly baked meatballs are sure to please everybody at the table.
4.77 from 78 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main Course
Cuisine Italian
Servings 12 meatballs
Ingredients
- 1 pound ground beef
- ½ small onion finely chopped
- 1 teaspoon worcestershire sauce optional
- 2 garlic cloves minced
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
Instructions
Preheat oven to 400 F.
Mix everything together in a large bowl.
Roll the seasoned meat into small round balls and place onto a prepared baking sheet.
Bake for 15-20 minutes or until cooked.
Once cooked, remove from oven and enjoy!
Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!
SUGGESTED EQUIPMENT
PIN FOR LATER:
More Easy Dairy Free Recipes
- Tofu Bolognese
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- Dairy Free Beef Stroganoff
About Jenna Urben
Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.
Reader Interactions
Comments
Hara Laskaris-Hackett
Never again will I use eggs or breadcrumbs in the meatballs I make. This recipe is THE BEST!! I have made so many meatballs in my life and Greek meatballs are (or were) my favorite. This is a HIT! Tripled the recipe, followed it verbatim and also added nutritional yeast, based on a previous review. This is a winner!!!!!! Thank you.Reply
Jenna Urben
Yay!!! This comment just made my week, thank you! So glad you love these meatballs as much as we do 🙂
Reply
Jenn
These look great! Just a note on the allergens though- since the recipe has worcestershire In it (which contains anchovy) it wouldn’t be safe for those with fish and also possibly shellfish allergies (because of contamination). Just wanted to call that out for those seeking a totally allergy friendly option they could omit that!
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Taryn
Oh my word! Delicious! Thank you🩷Reply
Jenna Urben
I'm so happy to hear that, thank you!
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Charnita F.
Easy and delicious--my husband and I enjoyed this with some rice. I also added in 1tsp of season salt and 1 tsp of nutritional yeast. I'm saving this recipe to make again!See AlsoThe 20 best Nigella Lawson recipes: part 2Marcella Hazan’s Bolognese Sauce Recipe46 Vegetarian Starter Recipes - Cook These And Enjoy A Meat Free LifeCreamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest RecipeReply
Jenna Urben
I'm so happy to hear that 🙂 Thanks for sharing!
Reply
S.
Was out of thyme so left is out. Added just a sprinkle of gluten free bread crumbs. Very tasty.
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Jenna Urben
Sounds absolutely perfect! Thank you 🙂
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Melissa
I definitely threw in too much seasoning (ran out of oregano, tried to improvise and failed), but it’s still really great. We are only dairy-free because of my 3 month old’s milk protein allergy, so I messed with the recipe a little. I added 1/4 crushed ritz crackers and 1 egg. Then I baked it and finished cooking them in pasta sauce on the stove. Yum! Thanks!Reply
Jenna Urben
That sounds delicious, Melissa! I'm always running out of oregano and basil haha. Thanks for leaving a comment 🙂 I really appreciate it!
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Jasmine
Hi, I was wondering if I had to use ground beef or pork…. Could I use ground chicken instead? And should I add more liquid to them since ground chicken don’t really make its own juices lol! Thanks in advance
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Jenna Urben
Hi Jasmine! I haven't tried using ground chicken but I have replace the ground beef with ground turkey before and it turned out great. Please let me know if you have success 🙂
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Lilien
I made these last night and baked them for 15 minutes. The meatballs were very hard. I would say each meatball was approximately 1 1/2" in diameter. What could've gone wrong?Reply
Jenna Urben
Hi Lilien! These meatballs are more dense than traditional meatballs to begin with since we aren't using any milk or eggs as a binder. Hard meatballs are often the result of overcooking or overmixing. When combining the ingredients and rolling into meatballs, I try to work very gently and not pack them too tightly. Another tip I've come across is to keep the meat as cold as possible before cooking. I hope this helps 🙂
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Lilien
Thanks, Jenna. I'll try again.
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Heidi
I've made these several times and they're delicious! Not sure why I always thought I had to have a binder for meatballs. Thanks for sharing your recipe!Reply
Jenna Urben
So happy to hear that, Heidi!
Reply
Megan
Hi there! What kind of pasta / bread for meatball subs do you use that is egg and dairy free. Even sauce. ?? I’m clueless!!
Reply
Sandra Patterson
This is a fantastic recipe. Just what I am looking for, as I am planning a party on
the 22nd. of August and most attending are gluten-free. I'd like to know how
long to cook them in my crock pot, and should I brown them first.Reply
Jenna | The Urben Life
Hi Sandra! Brown them first, then pop them in the slow cooker with your sauce. I recommend setting the crockpot to low for 6-8 hours. Have fun 🙂
Reply
Bree
Just made these. The best tasting meatballs I have ever made. Thank you for the recipe. The meatballs were juicy and flavorful. I did add some hot pizza pepper to mine. Also I used 1/2 lb. ground pork and 1/2 ib. ground beef.Reply
Jenna | The Urben Life
Hi Bree 🙂 Thank you so much! Yummm, that sounds tasty.
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LucyAnn
Can you put some bread crumbs in them
Reply
Jenna | The Urben Life
I have not made them with breadcrumbs, but I would imagine if they're fine and dry, it should work. Please let me know if you try it out and how it works 🙂
Reply
lisa hall
How much breadcrumbs would you use in this recipe?
Reply
Jenna | The Urben Life
Hi Lisa! I would start with 1/4 cup breadcrumbs first and then as you begin to mix, add more to your preference. Next time I make these, I'll experiment!
lisa a hall
Lucy did you try this recipe with breadcrumbs and if so how much did you use?
Reply
Jenn Kilmurray
Lucyann- i have been using this recipe for the last couple months- adding oat flour and some hidden veggies like peppers, sweet potato, carrots, etc. I feel like the oat flour sucks up any added moisture. My kids also don't notice that they ate a sweet potato. 🙂
Jacqui
I LOVE the simplicity of this meatball recipe and they always turn out great!! I am usually pushed for time (or just plain lazy) so I throw in a random shake each of garlic and onion powder and a bit of coconut aminos...quick and easy peasy and delicious!! Great for picnics and road trips and the whole family loves them...Big win! Thanks so much for sharing this simple but tasty recipe.
Reply
Jenna | The Urben Life
Yay 🙂 I'm so happy to hear that! I love how simple this recipe is too. One of our all time favorites.
Vera
So delicious! My daughter can’t eat gluten, egg or dairy so was looking for alternatives, These are a winner for everyone in our household.Reply
Jenna | The Urben Life
I'm thrilled to hear that, Vera 🙂
Reply
Jeziel Berrios
Can I make them in a non-stick pan instead of baking them?
Reply
Jenna | The Urben Life
Hi Jeziel! I haven't not tried cooking them in a pan, but it should work, no problem 🙂 Cook until all sides are browned and each meatball is cooked through.
Reply
Megan
Is the onion critical to this recipe? I see onion in lots of meatball and meatloaf recipes, but we don't tolerate onions. Anything I could use instead of onion? Thank you.
Reply
Jenna | The Urben Life
Hi Megan! Onion is not critical, you can simply leave it out. I'll try to think of some add-ins 🙂 Please let me know what you think.
Reply
Michelle
Silly question but can you freeze these after making?
Reply
Jenna | The Urben Life
Hey Michelle 🙂 I've never tried freezing these but meatballs can definitely be frozen. I would cook them then allow them to cool completely before adding them to a freezer bag.
Reply
Janna Smith
Hi - I have some Bob's Red Mill Nutritional Yeast. Would you suggest adding it to this recipe? If so, how much? Thanks!
Reply
Jenna | The Urben Life
Hi Janna 🙂 Oh yes, absolutely! I love Bob's Nutritional Yeast - I literally sprinkle some on everything. You could mix it in to bake or just top your dish with it! If mixing in, I would use about a teaspoon.
Reply
Kelly
I love how healthy these meatballs are. It has all my favorites in it and none of the things I can't eat. Hooray!
Reply
Jenna | The Urben Life
So happy to hear that 🙂
Reply
Chris
When you use them in Italian wedding soup do you still bake them or can they cook in the broth without falling apart?
Reply
Jenna | The Urben Life
Hi Chris! I have always baked them first then tossed them into the soup with the greens towards the end. I will test it out next time I make it – thanks so much.
Reply
Sheila Rhodes
These sound yummy and I have am ample supply of spaghetti squash to use up! I'm looking forward to trying these.Reply
Jenna | The Urben Life
YAY! Enjoy 🙂
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Brooks
These look great. My family loves meatballs!! I've never tried homemade ones!
Reply
Jenna | The Urben Life
Thank you 🙂 I hope you try them out!
Reply
Turtle
This looks so so good! I definitely need to give it a go one night.Reply
Jenna | The Urben Life
I hope you do 🙂 Enjoy!
Reply
Jamie Young
My daughter has an egg allergy, so I am definetly making this ASAP! Thank you!Reply
Jenna | The Urben Life
Perfect, y'all enjoy 🙂
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Nikki Boether
These look amazing! I am such a sucker for a good meatball - I will have to try this one out. Saving!Reply
Jenna | The Urben Life
Yay! I hope you love them 🙂
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janna conner
these look tasty. my family doesn't have any allergies so we don't have a problem with dairy or gluten but I'll pass along to friends that do!
Reply
Jenna | The Urben Life
Great, thank you!
Reply
Sarah
If these were meat free as well as dairy and egg free I would be in the kitchen making them right now! Being vegetarian I can't test them out but they sound tasty if your a meat eater 🙂
Reply
Jenna | The Urben Life
Thanks, I should experiment making vegan meatballs!
Reply
Ophalyn Lee
Yummmmy!!! I'm gonna have to try this:) and BTW I love your photo:)
Reply
Jenna | The Urben Life
Yay, let me know what you think!! I really appreciate your comment 🙂
Reply
alventureblogs
oh my!!! so tasty
Reply
Jenna | The Urben Life
This is one of my favorite recipes 🙂
Reply
Carissa
That meatball sub is what I need in my life! This recipe is simple but looks oh so delicious!
I think I'll be making this over the weekend!
These are the things I list after in life!
Thank youReply
Jenna | The Urben Life
Yesss, enjoy 🙂
Reply
Jean Lane
yummy!
Reply
Jenna | The Urben Life
Thanks 🙂
Reply
colourfulmishmash
Definitely going to try this out 🙂
https://colourfulmishmash.wordpress.com/Reply
Jenna | The Urben Life
Enjoy!!
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Sandy KS
I am going to try this. I always thought you had to have eggs to hold it together.
Reply
theurbenlife
I thought so too, until I tried it and they stayed together just fine! 🙂
I've recently started using a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) in place of an egg while baking. I want to try that out with this recipe–I will update once I try it out!Reply
theurbenlife
I'm glad I could help 🙂
Reply
The Yankee Frugalist
Oh...needed this. My daughter is on a restrictive diet at the moment and can't do gluten or eggs. Thank you!
Reply
theurbenlife
You're very welcome! I hope your family enjoys 🙂
Reply
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