If you are a meat lover, you will love my new gluten-free sausage meatball recipe. These savory little meatballs are filled with flavor; nobody will know they have hidden veggies!

A close up of the meatballs on a serving tray.

This week, I am excited because I have great plans for all of this lovely organic bok choy! I am starting to think about appetizers and holiday entertaining.

I just can’t wrap my head around it. As my husband can testify, I am not typically a planner. I am the type to throw stuff in a suitcase, clean or dirty, at the last minute…usually late the night before we leave. This drives him absolutely nuts.

If you love bok choy, check out these delicious ways to fall in love with bok choy recipes! 

Why my family loves these meatballs:

  1. This is the perfect flavorful recipe for game day, a party, or any time you need a delicious appetizer.
  2. These meatballs are fun protein snacks for the kids… don’t tell them there are veggies hidden inside!
  3. You can make these meatballs ahead or freeze them always to have them on hand.
  4. Hidden veggies add more moisture and flavor!

If you love meatballs, you will also want to try these Instant Pot BBQ Turkey Meatballs.

Allergen Information:

This easy sausage meatball recipe is gluten-free, oat-free, soy-free, and nut-free

Ingredient Notes:

  • Shallots – I love to use shallots because they add a unique oniony garlic flavor; if you can’t find them, you can substitute scallions.
  • Bok Choy – You can use organic or regular bok choy. It is one thing I don’t think can be substituted, or you will change the flavor dramatically.
  • Ground Pork Sausage – Use raw ground sausage, not pre-cooked.
  • Ground Beef – Ground beef helps balance out the flavor. I used 90% lean ground beef. You can also use a ground beef and ground turkey blend.
  • Gluten Free Panko Crumbs – you can use panko or bread crumbs. I like to make my own gluten free bread crumbs.
  • Greek Yogurt – you can substitute non-dairy yogurt (plain) if you are dairy-free.

Step-By-Step Photos and Directions:

Bok choy and shallots on a cutting board.

Step 1: The star of this recipe is bok choy with a few organic shallots. These veggies add beautiful flavor and moisture, so your gluten free sausage meatballs stay moist!

Wash the bok choy and shallots. Place them onto a cutting board and chop them up into small pieces!

Step 2: Before using the food processor, cook the shallot and bok choy in a skillet over medium heat for 3-5 minutes to bring out their flavors.

The ingredients in a food processor.

Step 3: Add your shallot mixture and garlic, cilantro, gluten free panko, milk, and Greek yogurt to a food processor. Grind until it is slightly chunky but creamy.

I still can’t say enough about the immersion blender my husband bought me. This small food processor attachment is so easy to use and much easier to get the ingredients out of than my Vitamix.

Mixed meat mixture in a bowl.

Step 4: In a large bowl, add the puréd mixture to the bowl. Add the meats and combine them. I like to mix the meat and bok choy mixture by hand to really incorporate the bok choy mixture into the meat. (I HATE this part, but it makes a huge difference because you get the flavor in every bite!)

If there is some kitchen gadget that would prevent me from mashing all of the meat ingredients by hand, please let me know!

Step 5: Roll the meatballs into small bite-sized balls.

Meatballs cooking in a cast iron skillet.

Step 6: Heat oil in a cast-iron skillet on medium heat. Add the meatballs to the pan and cook them, rolling them over to brown all around the outsides.

Move the meatballs to an 8×8 baking dish and bake them at 350º F for 15-20 minutes. Bake time will depend on how large you make your meatballs. Use a digital thermometer to check to see if the meatballs are done baking. The meatballs should have an internal temperature of 165º F.

If you love meatballs, I hope you will also try my Grandma’s Cabbage and Meatballs recipe.

A platter filled with meatballs. Each meatball has a toothpick in it.

If you love the combo of meats, try my Gluten Free Swedish Meatballs too!

Dipping Sauce Ideas:

Serve the meatballs with a dipping sauce!

Frequently Asked Questions:

Can you use one meat in this recipe?

You can easily use just one if you don’t want to mix sausage and beef. The sausage will add the most flavor. I also love this recipe with ground turkey to make it lower in fat.

Can you skip browning the meatballs in the skillet?

If you don’t want crisp outsides, you can easily just bake these meatballs in the oven.

What other vegetables can you use?

If you can’t find bok choy, I recommend trying Swiss chard in these meatballs.

How long will these gluten free sausage meatballs keep fresh?

These meatballs will keep fresh for up to 4 days in an airtight container in the refrigerator or for up to 4 months in the freezer.

More Gluten Free Recipes to Try:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!

a close up of the meatballs

Gluten Free Bok Choy Meatballs

Sandi Gaertner
Easy gluten free meatballs with bok choy.
5 from 4 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Course Gluten Free Appetizer Recipes
Cuisine American
Servings 24
Calories 120 kcal

Equipment

  • Cast iron skillet

Ingredients
  

  • 1 tablespoon chopped shallot
  • 1 cup small head of bok choy chopped
  • 2 egg whites
  • 3 tablespoons olive oil
  • 1 pound ground pork sausage
  • ½ pound grass fed ground beef
  • 2 cloves garlic minced
  • 1 teaspoon mint dried
  • ¼ cup chopped cilantro
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ½ teaspoon ground allspice
  • cup gluten free panko crumbs
  • ¼ cup milk * see note
  • ¼ cup Greek yogurt * see note

Instructions
 

  • Preheat oven to 350º F.
  • In a pan, add 1 tablespoon olive oil and cook bok choy and shallot until tender.
  • Add bok choy, garlic, shallot, cilantro, gluten free panko, milk, and Greek yogurt to a food processor. Grind until medium texture.
  • In a large bowl, add meats, bok choy mixture, mint, cumin, salt, and all spice.
  • Mix thoroughly.
  • Heat remaining olive oil in a frying pan.
  • Roll meat into meatballs and drop into the pan.
  • Cook until all sides are browned.
  • Remove meatballs onto a paper towel lined plate.
  • Put meatballs onto a baking dish and bake at 350 for 10-15 minutes until cooked.
  • Serve warm.

Notes

  1. Feel free to use any ground meat you have on-hand to make these meatballs.
  2. To make these meatballs dairy-free, use dairy-free milk and yogurt.
  3. If you can’t find bok choy, you can substitute kale or Swiss chard.
  4. If you don’t want to pan fry the outsides, you can just bake the meatballs for 20-25 minutes in the oven. (Bake time will depend on the size of your meatballs.)

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 4gProtein: 5gFat: 9gSaturated Fat: 3gCholesterol: 22mgSodium: 201mgPotassium: 92mgFiber: 1gSugar: 1gVitamin A: 160IUVitamin C: 2mgCalcium: 13mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from a very old October 2014 post with better photos and more information.

5 from 4 votes (4 ratings without comment)

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4 Comments

    1. Hi Barry, I am so sorry. Please add them to the meat mixture. Thank you so much for stopping by.