If you are an avid reader of my blog you already know that we have to eat egg and dairy free (peanut free too??). My almost 8 year old is deathly allergic to them. There has been a lot of trial and error on our part to find (or adapt) recipes to work for us and our eating requirements. Trust me... there have been a lot of fails!!
Now that we have 7.5 years of dairy, egg, and peanut free cooking/baking under our belts, I have decided that I need to start writing down all of these recipes in the hopes that we can help others of you out there who are as lost as we once were when we found out the extent of his food allergies.
After several successful (and unsuccessful) attempts, I finally created a recipe that my family LOVES and one that holds these little guys together. Since we can't use eggs, we have to think a little outside of the box to get certain foods to work for us.
Want to know how we make dairy free and egg free meatballs work for us!?!
This is a super easy recipe and it uses things that we already have on hand. If you have gluten or other allergies feel free to substitute in with whatever works for you. Don't you love easy recipes like that!?!
• 1 package of Ritz crackers (we buy the mega box from Costco... so I just use one of the tubes from the box)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp parsley
• 2 lbs ground beef (or meat of your choice)
• 1/2 cup no sugar added apple sauce (same as one of the little serving size cups)
• salt/pepper to taste
Start by all adding dry ingredients to a large mixing bowl. Then add your ground meat. I always put on gloves to mix them together... the thought of touching raw meat kind of grosses me out ... weird!?! Maybe.
Once you have it all combined (try not to over mix) use your hands to roll meatballs that are about 2 inches in diameter.
I used two half sheet baking trays lined with two layers of parchment paper. It made 31 meatballs... but the total number you end up with will depend on the size you make them. *wink wink
Place them in a preheated oven at 350ºF for 20 minutes. The internal temperature of your meatballs should be about 160ºF if you are using ground beef. If you are using another ground meat, please check the correct temperature at which it is fully cooked and safe to eat.
After removing them from the oven I like to transfer them to a plate with a paper towel on it so that any extra fat can drip off of them before serving.
Now you can serve them with your favorite pasta and sauce, or on a sandwich, or put them in a crock-pot with whatever your favorite meatball sauce is and ENJOY!