These aren’t your typical Italian meatballs that you put in spaghetti, but these taste more like individual meatloaves with a sauce to die for! Every time I make this my whole family gets excited and can’t wait for dinner – they LOVE these meatballs :)
I usually serve these over pasta, zucchini noodles, or mashed potatoes. But since I’ve been trying to cut back on grains and starches, this time I made mock mashed potatoes using cauliflower!
I’ve been making Elana’s cauliflower rice for awhile now -SO GOOD and tastes like rice by the way!- but this was the first time I’ve tried mashed cauliflower. You might wonder if they really taste like mashed potatoes. The answer is…. no! But they DO taste really, really good and have a very similar taste and texture 🙂
For the mashed cauliflower I used this recipe from Allergy Free Alaska. Her recipe instructs you to roast a head of garlic for 30-40 minutes but I never think that far in advance. So instead, I sprinkled 1/2 tsp. of salt over 1 tsp. minced garlic and mashed it with the back of knife until it formed a paste and added it to the food processor. Then I added seasoned salt to taste. I followed the rest of the recipe to the T. I’m sure the roasted garlic adds a lot of flavor, but I didn’t have a bulb of garlic on hand to roast, ~sigh~ O well.
Now back to the meatballs!
First, preheat the oven to 350 degrees.
Then finely chop 1/2 of an onion.
I like to stick my beef in the microwave for just a few seconds so it’s easy to work with. Then, just add all of the meatball ingredients to a large bowl… beef, A few tablespoon of the chopped onion, almond flour, salt, pepper, dairy free milk, and an egg. And just a side note, if you don’t have almond flour, almost any GF flour or GF breadcrumb will work here – except coconut flour. Coconut flour is a beast of it’s own!
Now mix it all up.
In a separate, large bowl, combine some almond flour and arrowroot. Again, you can replace the almond flour with about anything except coconut flour and you can replace the arrowroot with cornstarch if desired.
Start heating some olive oil over medium heat in a large skillet. Then, roll the meat mixture into tablespoon-sized balls, drench in the flour, and place on a plate. If you place them directly in the pan as you are rolling they will all brown at different times and need to be turned, your hands will be a mess, and you’ll get all veclumped! Trust me!
Once the pan is preheated, use tongs to transfer to the skillet. Brown in batches turning as needed then transfer to a large baking dish.
Then, mix together the sauce ingredients and pour over the meatballs. Then bake 45 minutes. YUM!
pin for later:
Here’s the printable:
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- 1 Lb. Beef
- 1 Large Egg
- 1 C Blanched Almond Flour divided
- 1/2 C Arrowroot Flour
- 3 Tbsp. Minced Onion
- 1 Tsp. Salt
- 1/4 Tsp. Black Pepper to taste
- 3 Tbsp. Almond Milk or Non-Dairy Milk
- 1/4 C Olive Oil or Oil of Choice
- 1 Cup Ketchup I use one with no high fructose corn syrup
- 2 Tbsp. Honey or Coconut Palm Sugar
- 3 Tbsp. White Vinegar
- 2 Tbsp. Gluten Free Worcestershire Sauce
- 4 - 6 Tbsp. Minced Onion I cut 1/2 onion and add what's left after mixing the meatballs
- Dash of Tabasco optional and to taste
- Preheat oven to 350 degrees.
- Finely chop 1/2 of an onion, set aside.
- In a large bowl. combine the beef, 3 Tbsp. onion, egg, salt, pepper, 1/2 C almond flour, and non-dairy milk.
- In a separate bowl combine the remaining 1/2 C almond flour and arrowroot flour.
- Roll the beef mixture into tablespoon-sized balls, dredge in the flour, and place on a plate.
- Heat the oil in a large skillet over medium heat.
- One heated, transfer the meatballs to the skillet and brown in batches, turning as needed.
- As they brown, transfer them to a large baking dish.
- Stir together the sauce ingredients and pour over the meatballs.
- Bake for 45 minutes or until hot and bubbly.
Nutritional information is approximate and may vary.