I used to love eating a huge bowl of egg noodles topped with meatballs smothered in cream of mushroom soup. But that was before we discovered egg and dairy allergies, along with many other food sensitivities, in my youngest kiddo. Before we decided to eat clean and minimize the processed foods we consumed. Have you seen the ingredients in a can of cream of mushroom soup?
This dairy and egg free meaty meatballs recipe has all the yumminess and comfort of your grandma’s meatballs, but is dairy and egg free. Most recipes call for some sort of binder in meatballs, such as egg or milk and breadcrumbs. But we’ve found that we really don’t need them! These meatballs don’t fall apart or crumble, but are still tender and juicy.
Sometimes I serve them with a nomato sauce, sometimes with gravy. One kid likes to eat them with just cheese and ketchup (my no allergy/sensitivity kiddo). The other will eat them fresh out of the pan, one in each hand, no shame in double fisting all that meatiness to his mouth.
And guess what? They always have liver mixed in! Yup. My kids eat liver. If you haven’t read up on the benefits of adding in liver from grass fed animals into your diet, then check out this quick read article to learn more. You can read how to prep your liver for this recipe here.
As always, I hate measurements in the kitchen and mostly just eyeball the ingredients. I do the same when I make this nomato sauce because most times I don’t have celery on hand. And we’re not huge onion fans, so I usually just do half of what it calls for and it still tastes great. We use it as ketchup, pizza sauce, and pasta sauce.
I say all that because I don’t want you to be afraid to add or take away seasonings as you see fit in this recipe, or any of my other recipes. Make it yours. That’s how recipes are born!
If you’re going to serve these with the nomato sauce, be sure to have prepped it prior to starting the meatballs.
If you plan on just using the gravy then you can make it after the meatballs are done. It’s a great way to use up the broth you made the meatballs in. No wasting here! I like to use arrowroot flour to thicken our gravy instead of regular flour.
Don’t forget to serve the whole meal with your favorite side of veggies.
Dairy And Egg Free Meaty MeatballsCourse: Main DishesDifficulty: Easy
These meatballs are easy to throw together last minute and are packed full of nutrient dense ingredients.
1.5 pounds ground hamburger meat (we use an 80/20 fat ratio, the more fat in the meat the juicier the meatballs will be)
1 – 2 ounces of ground up liver *see notes
1.5 tsp oregano
1.5 tsp garlic powder
Salt and pepper to taste
Bone broth (can use beef, chicken or veggie)
Optional toppings: gravy, pasta sauce, nomato sauce, cheese, or ketchup. To keep toppings dairy free, use dairy free cheese or nutritional yeast for a cheesy-like flavor.
- Combine the first five ingredients all together in a large bowl.
- Form the meat into tight golf ball sizes and place in a large pan on the stove top.
- Pour enough bone broth into the pan to cover the bottom third of the meatballs and cover with a lid.
- Cook on medium to high heat for about 25 minutes or until cooked thoroughly. Flip half way through cooking.
- Top meatballs with favorite meatball toppings. Serve with a side of veggies and enjoy!
- *I grind up several livers at once in my food processor. Then I divide them up into an ice cube tray and freeze them. Each cube ends up being about one ounce or so, depending on the size of your tray. When I’m ready to use them, I pop out two at a time usually to unthaw in the fridge. If I’m frying the meat up right away then I just pop the frozen ones in with the meat half way through frying. You can find out how to prep your liver here.