Gluten Free, Dairy Free Meatball Recipe

This recipe is a great addition to my Savoury Spaghetti Sauce. It keeps the recipe dairy and gluten free. You can bake the meatballs separately and then add them at the very end of the 2 hour mark or while the sauce is cooling.

Ingredients:

• 1 - 1.5 lbs of lean ground beef

• 2 cups of rolled oats

• 2 eggs

• 3/4 cup of almond milk

• 2 tbsp. of Worcestershire sauce

• 1 tsp. of oregano

• 1 tsp. of thyme

• 1 tbsp. of onion powder

• 1 tbsp. of garlic powder

Directions:

Preheat oven to 400˚F.

Whisk eggs in a small bowl. In a large bowl combine ground beef, eggs, milk and oats. Add Worcestershire sauce and spices. Mix with your hands until the mixture is thick and well combined.

Roll meatball mixture into 2" balls with your hands and place on a non-stick baking sheet or baking sheet lined with parchment paper. Should make 20 - 2 meatballs.

Place in the oven and cook for approx. 30 mins or until meatball are cooked through.

Add to your spaghetti sauce at the end of the 2 hour mark or while the sauce is cooling.

Once sauce and meatballs are cooled. Serve over your favourite gluten free pasta.