Gluten Free Meatball Recipe Series: Chicago Style

Gluten Free Chicago Style Meatballs by The Allergy Chef

If you’re new to cooking, meatballs may be a great recipe to start with, as they’re very forgiving. These gluten free Chicago style meatballs are perfect for a weeknight dinner, and you can make the meat mix ahead (and even freeze it too). Most meatball recipes call for breadcrumbs and/or eggs. We craft meatballs that leave both out so more people can enjoy them together. With all the flavor these Chicago style meatballs are packing, you won’t even miss those two ingredients.

The kids have said that these were their second favorite flavor, and only second place because bacon. Apparently, bacon gave their favorite flavor an unfair advantage. These meatballs were my personal favorite to create because of the rich flavors that went into them. I’m forever grateful to Kristy from On My Kids Plate for taking me (virtually) into that specialty shop.

You’ll notice that this recipe calls for dairy free cheese. If you can have dairy, use that instead. If you’re new to dairy free cheese, this is a great way to try it out, especially if you could eat dairy before your diagnosis. It can be really tough transitioning to dairy free cheese… learn more about that via the Dairy Free episode of the RAISE Podcast. Now, on to the recipe!!

Allergy Status (Does Not Include Your Cheese of Choice, notes below)

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast

Friendly To: Diabetic, EOE, FPIES

Compatible With: Peppercorn Free, GAPs, SCD

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