Gluten and egg free baked meatballs made with grass fed beef, lamb, or pork deliver protein, iron, zinc, and B vitamins. Easy oven prep creates nutrient dense paleo friendly meals or snacks.
Meatballs are the best, am I right? However you choose to prepare them: with gluten free pasta, with pesto and veggies, or over cauliflower rice, meatballs can be super easy to prepare. These “meat cookies” are just baked meatballs you can use for a main entrée or pop as a protein rick power snack.
I love baked meatballs, but most contain egg or breadcrumbs. If you have an autoimmune condition, you might need to avoid gluten and egg, but don’t despair; you can still have meatballs. It’s easy to whip up a batch that excludes eggs, bread, and even nightshades. If you’re ok with eggs, use them for extra nutrients!
Even better, you can bake these meatballs for ease of prep so you don’t have to pan-fry in batches!
Baked meatballs are easy to make and require little cleanup. I recommend a combo of pork and beef or pork and lamb. Ground beef and lamb offer a wonderful array of nutrients like zinc, l-carnitine, B vitamins, iron, and protein. These meatballs also have veggies and spices for added nutrients.
Meat Cookies AKA Baked Meatballs
YOU NEED:
1 pound ground lamb, beef, turkey or pork
2-3 slices bacon, diced.
1 small shredded sweet potato
1 cup diced mushrooms
1-2 diced garlic cloves
sea salt and pepper to taste
*spices: I added 1tsp of cumin, which pairs well with lamb, but you could add any slice profile like Italian seasoning, cayenne, chipotle, etc.
NOTE: you could also sneak some liver into this for extra nutrients too.
YOU NEED TO:
Preheat oven to 375 and prep all ingredients. Dice bacon and add to cold skillet, then cook until mostly done. Mix everything together with your hands until well incorporated. Form into cookie-sized balls and place on cookie sheet covered with parchment. Bake for about 20 minutes (check after 15), then remove and let cool. Eat them alone (like I did), as breakfast “sausages,” atop greens, or mix with your sauce of choice to top zucchini noodle “pasta.”
Enjoy.
Frequently Asked Questions
What makes these baked meatballs different?
These baked meatballs are gluten free and egg free, making them ideal for people with food sensitivities or on elimination diets. Instead of breadcrumbs, shredded sweet potato and finely chopped vegetables bind the mixture, adding fiber, vitamins, moisture, and natural texture.
Can you make these meatballs if you tolerate eggs?
Yes, you can add one egg if you tolerate it. The recipe works without eggs, but adding one can improve protein content, structure, and overall texture. This option offers flexibility for those not following a strict egg free or autoimmune protocol plan.
Why combine different types of ground meat?
Blending meats such as grass fed beef, lamb, or pork improves flavor depth and nutrient density. Red meats provide iron, zinc, B vitamins, high quality protein, and l carnitine. Combining meats also enhances texture and supports balanced amino acid intake.
What vegetables are included in the recipe?
The recipe features shredded sweet potato, diced mushrooms, and fresh garlic. These ingredients boost antioxidants, support immune health, and add natural moisture. They also help hold the meatballs together without processed fillers or refined grains.
How do you cook the meatballs evenly?
Preheat the oven to 375°F and line a baking tray with parchment paper. Roll the mixture into even, cookie sized portions to ensure consistent cooking. Bake for about 20 minutes, checking at 15 minutes, until fully cooked and lightly browned.
Can these meatballs fit into an autoimmune friendly plan?
Yes, this recipe is adaptable for autoimmune supportive diets. It excludes gluten and eggs and can be modified to avoid nightshades if needed. Whole food ingredients and simple preparation make it suitable for many anti inflammatory eating plans.
How can you serve these baked meatballs?
These meatballs are versatile and meal prep friendly. Serve them as a protein rich snack, add to breakfast plates, top fresh salads, or pair with zucchini noodles and homemade sauce. They store well and make convenient, nutrient dense weekly meals.
Welcome to my site! I am a holistic nutrition consultant based in California, though I work with clients all over the world. I love houseplants, dogs, snow sports, and music that doesn't suck.
