The other day I had a craving for meatball subs and wouldn’t stop until I had one. It was pretty rainy outside, so I just checked the cupboards for what I had – breadcrumbs (negative), milk (negative). After some creative thinking, I cooked up a recipe for these healthier Gluten and Dairy-Free Meatballs that use rolled oats. They were a total success and taste delicious over zucchini noodles, or as a sub.
Find out how to make Gluten and Dairy-Free Meatballs after the jump…
Gluten and Dairy-Free Meatballs Recipe
– 1 lb Ground Beef
– 1/2 c Almond Milk
– 1/2 c Rolled Oats
– 1/2 c yellow onion chopped
– 1/2 c Parsley
– 1 tbsp Fresh basil chopped
– 1 tsp Paprika
– 1 tsp Salt
– 1 tsp Pepper
– 1 Egg
Preheat oven to 350 degrees.
Lightly beat the egg in a bowl, mix in all other ingredients, and knead together.
Form balls to your desired size, I made mine about the size of a golf ball.
Bake for 15 minutes on a greased baking sheet, flip, and bake for another ten minutes.
Remove meatballs from the oven and place in a pan with marinara sauce.
Simmer for about ten minutes and serve.