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grain free italian meatballs
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5 from 2 votes

Grain Free Meatballs

Servings: 16


  • 1 lb ground pork
  • 1 lb ground beef
  • 1 8- oz package of baby bella mushrooms or your favorite mushrooms
  • 1 large yellow onion 1&1/4 cup food processor
  • ½ cup flat parsley leaves loosely packed
  • ½ cup basil leaves loosely packed
  • 5 cloves garlic minced
  • ½ cup Parmesan grated (omit for dairy-free)
  • ½ cup Pecorino Romano grated (omit for dairy-free)
  • 2 eggs lightly beaten
  • 1 tsp fine ground sea salt
  • ½ tsp ground black pepper
  • I recommend using organic ingredients when possible.


  • Yields 48 two-inch wide meatballs.
  • Preheat oven to 350 degrees
  • Process the mushrooms until they are minced, then remove them to a large mixing bowl.
  • Next process the onion, and it to the mixing bowl.
  • Next process the parsley and basil, and them to the mixing bowl.
  • Finely mince your garlic; or use a garlic press.
  • Add the next five ingredients to the bowl and mix with your hands to combine. Be careful to not over mix or the meatballs will become too dense.
  • Roll the meat into 2” balls. Be careful to keep them roughly the same size so they all cook at the same rate. Place the balls on two parchment lined baking sheets; you should get approximately 48 meatballs.
  • Bake the meatballs in a 350 degree oven for 20 minutes, or until they are no longer pink on the inside.
  • Some of the moisture from the mushrooms, as well as some fat will leach out while baking. It will collect in the pan around the meatballs. Remove the meatballs from the pans with tongs, and add them to your favorite marinara, or cool to freeze for another day. Do not let the meatballs rest in the liquid, as it cools, the liquid will solidify around the meatballs.