Tender, delicious gluten-free and dairy-free meatballs

image This recipe is so, so easy and sure to please. Even friends/family who do not eat a special diet  will rave about these gluten-free and dairy-free meatballs. Mine have. They really are that good.


  • 1 lb hamburger
  • 2 cups cooked rice
  • 2 eggs
  • 1/4 cup unsweetened rice milk (or other unsweetened non-dairy milk)
  • 1 teaspoon salt
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 2 cloves minced garlic (optional)
  • 1/3 cup finely diced onion (optional)
  • 2 jars spaghetti sauce (or homemade equivalent)
  • 1 box gluten-free pasta
  • Diced bell peppers, for sauce (optional)


  1. Place ingredients for meatballs, except onion, in a food processor. Food processing is key! Run until all of the ingredients are thoroughly processed together (some small visible flecks of rice is fine).
  2. Remove meat mixture from food processor into a mixing bowl. Add onion, if using, and mix meat with hands to make sure salt and spices are evenly distributed.
  3. Pour sauce into a deep pot and add peppers, if using. Turn on medium heat. Scoop meat by heaping tablespoons and roll into balls, dropping meatballs into sauce (do not stir!). Note: meat mixture will be soft and sticky.
  4. Once all of the meatballs are in the sauce, give the pot a good shake to “stir”. Continue cooking over medium heat “stirring” meatballs frequently to keep them from sticking or burning.
  5. Heat water to cook noodles. When the sauce begins to bubble, turn to low heat.
  6. Continue to “stir” occasionally until the meatballs are cooked all of the way through:  around 20 – 30 minutes. You can gently stir with a spoon towards the end, when the meatballs are firm, to make sure that the meatballs and sauce are not burning.
  7. Serve over pasta and enjoy!!!

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