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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.