No Dairy Italian Style Beef Meatballs Recipe

No Dairy Italian Inspired Meatballs

No Dairy Italian Style Meatballs

These are your basic meatballs that come out juicy and tasty and are very easy to prepare. I didn’t add milk or cheese to the meatballs because you don’t have to. I used mostly dry spices because that is what I usually have but I feel you always need at least one fresh herb so I used fresh parsley. I do also note that it seems odd to use granulated garlic instead of fresh when fresh is better but when you are only using a very small amount granulated is better in a big batch because it spreads out more evenly. I also prefer not to fry the onions and leave them raw so the onions add their flavor to the beef and help to make the meatballs juicy.

Ingredients for about 14 servings

3 lb ground beef

6 XL eggs – beaten

3 cup whole wheat panko

3 Tablespoons kosher salt – or sea salt

1 Tablespoon black pepper

1/2 sweet onion – chopped fine

1 1/2 cup water

1/2 cup fresh parsley – chopped well

2 Tablespoons basil (dried)

1 Tablespoon oregano (dried)

1/4 teaspoon garlic (granulated)

1/4 teaspoon crushed red pepper

Non-stick cooking spray


Set your oven to 350 degrees F and spray your baking sheets with non-stick spray.

it’s easier to add the meat to a large mixing bowl.

Add onions and mix.

Then add all the spices to the liquids and mix.

Lastly add the panko and mix.

You might want to do a sample meatball. Make one meatball and cook it in the oven till it’s cooked threw (about 10 minutes) when it’s cool enough to taste then taste it and then make any necessary adjustments.

Get a small scoop and your sprayed baking sheet and  make your meatballs till you run out of meatball mixture.

Put your pans in a 350 degree oven till the meatballs are cooked threw.

(about 12 minutes)

Enjoy them however you like. Leftovers freeze well.

No Dairy Italian Inspired Meatballs

No Dairy Italian Style Meatballs

 The Forking Truth

The Forking Truth




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