Gluten Free Meatballs

meatballs and mashed potatoes in gray bowl with gravy

Not only are these meatballs gluten-free and dairy-free but they are easy to make in your slow cooker with only 5 ingredients and a few minutes of your time! Make the gravy for an even more delicious meal!

Course Main Course

Cuisine American

Prep Time 15

Cook Time 3

Servings

Calories 411kcal

Author Jennifer Draper

Equipment

Casserole Slow Cooker

Ingredients

1 pound ground beef
1 pound ground pork
1/4 cup gluten free panko bread crumbs
1/4 cup dairy free milk
1 egg
2 teaspoons herb and garlic seasoning
1 cup beef broth
2 tablespoons tomato paste
2 tablespoons tapioca flour
2 tablespoons dairy free cream

Instructions

Mix together breadcrumbs with milk and set aside for 5-10 minutes to soak
Add soaked breadcrumbs to ground meat, egg and seasoning in a bowl and mix gently with hands until combined
Form into 14-16 equal sized meatballs and place in slow cooker
Mix together tapioca flour with an equal amount of water until smooth and then mix with broth and tomato paste
Pour over meatballs and cover
Cook on high for 3-4 hours or low for 6-8
Remove meatballs and set aside
Add dairy free cream to sauce in slow cooker and whisk until smooth
Serve meatballs topped with sauce

Notes

You can use regular or dairy-free milk like almond or cashew to soak the breadcrumbs
I used dairy-free cream to finish off the sauce, but you can leave this out as well
To prep ahead: Make the meatballs and place uncooked on a parchment lined baking sheet in the freezer for 2 hours and then transfer to a freezer bag and thaw fully before cooking
Let leftovers cool completely then store in air tight containers in fridge up to 3 days

Nutrition