Dairy-Free Classic Italian Meatballs
Savor the rich, comforting flavors of **Dairy-Free Classic Italian Meatballs**, a recipe that brings timeless Italian cuisine to your table without dairy. These tender, juicy meatballs combine a flavorful blend of ground beef and pork, infused with herbs like oregano and parsley, and delicately spiced with crushed red pepper flakes. Soaked bread crumbs in unsweetened almond milk create a moist, dairy-free alternative to traditional methods, while finely chopped onions and garlic add aromatic depth. Seared to perfection in olive oil, these golden-brown meatballs are perfect for pairing with your favorite marinara sauce and pasta or enjoyed as a hearty appetizer. Ready in under an hour, this easy recipe is ideal for weeknight dinners or meal prep, offering classic Italian flavors everyone can enjoy. Keywords: dairy-free meatballs, Italian meatballs, easy dinner recipes, dairy-free recipes, homemade meatballs.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Bread crumbs
- 120 milliliters Unsweetened almond milk
- 1 Egg
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 30 grams, chopped Fresh parsley
- 1 teaspoon Dried oregano
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
In a small bowl, combine the bread crumbs and almond milk. Let them soak for 5 minutes to absorb the liquid and soften.
In a large mixing bowl, combine the ground beef, ground pork, soaked bread crumbs, egg, chopped onion, minced garlic, chopped parsley, dried oregano, crushed red pepper flakes, salt, and black pepper.
Mix the ingredients gently with your hands until they are just combined. Be careful not to over-mix, as this can result in tough meatballs.
Shape the mixture into 1.5-inch diameter meatballs, placing them on a baking sheet as you go. This should yield about 16-20 meatballs, depending on size.
In a large skillet, heat the olive oil over medium heat. Once hot, add half of the meatballs, careful not to crowd the pan.
Cook the meatballs for 6-7 minutes, turning occasionally, until they are browned on all sides and cooked through. Transfer them to a plate lined with paper towels to drain excess oil.
Repeat the cooking process with the remaining meatballs.
Serve the meatballs immediately with your choice of sauce and pasta, or cool them completely and store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.1 g | 235% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 753 mg | 251% | |
| Sodium | 3780 mg | 164% | |
| Total Carbohydrate | 94.6 g | 34% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 15.4 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 645 mg | 50% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2065 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
