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Gluten Free, Dairy Free, and Egg Free Italian Baked Meatballs

Italian Meatballs – Gluten Free, Dairy Free, & Egg Free

  • Author: Morgan | Just What We Eat
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 24 meatballs 1x



  • 1 1/2 lbs ground beef
  • 1 tbsp flax seed meal*
  • 3 tbsp warm water*
  • 1/3 cup onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup gluten free oats*
  • 1/2 cup dairy free milk of choice (I use “So Delicious Unsweetened Coconut Milk”.  Water can be used as well.)
  • 2 tsp Italian seasoning
  • 1 tsp salt
  • 1/4 tsp pepper


  1. Preheat your oven to 400°F.
  2. In a small bowl, combine flax seed and warm water and set aside for 5 minutes to firm up.
  3. In a large bowl, add all ingredients including your flax seed mixture once it’s ready and mix well to combine.
  4. Measure out a large tablespoon of the mixture and gently roll in your hands to form meatballs.
  5. Bake in the oven for 20 minutes.


  • You can use 1 egg in place of the flax seed meal and warm water if you do not have any issues with eggs.
  • If you can’t have oats, gluten free bread crumbs will work as well.
  • These meatballs also freeze really well! I usually make up multiple batches and freeze half for later. Once the meatballs have cooled, store in a gallon-sized plastic freezer bag and freeze for up to to three months. Thaw overnight in the refrigerator or reheat in the microwave for 1-2 minutes when ready to eat.


I’m Morgan Campbell, mom of two beautiful kiddos, chocolate lover (dairy free of course!), and the creator behind Just What We Eat.  Just What We Eat is a food and lifestyle blog sharing allergy friendly recipes and resources to help you create a life that you love! more about Morgan

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