Mind-blowing Meatballs

A simple and delicious recipe for gluten-free, dairy-free, egg-free meatballs.
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  • 2 lbs grass-fed ground beef, pork, or turkey
  • 6 tbsp gluten-free Panko (or other bread crumb)
  • 2 tbsp ground flax seed
  • 6 tbsp water
  • 4 cloves minced garlic
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper
  • 1 tsp oregano
  • 1 tsp Italian seasoning (optional)


  • Make "flax eggs" by mixing the flax seeds with the water and stirring. Allow to sit and thicken while you mix the spices.
  • Mix all spices and garlic in a small bowl.
  • Add spices, garlic, and flax eggs to the meat and mix well, using your hands.
  • Form the meat into 1 1/2" thick balls, placing them on parchment paper as you go so they don't stick.
  • Heat a large nonstick pan over medium-high heat.
  • Once pan is hot, add avocado oil and cook meatballs, allowing to sit 3-4 minutes to form a crust. Flip, and cook 3-4 minutes more. Continue rolling and crisping all sides until cooked through, about 10-15 minutes (or to desired temperature).
  • Optional: Add your favorite pasta sauce (I love Mezzetta's Basil and Garlic) and simmer a few minutes more to heat sauce. Serve on top of roasted spaghetti squash or gluten free pasta.