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!
This post may contain affiliate links. Please read our Disclosure Policy.
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:
- This is the perfect flavorful recipe for game day, a party, or any time you need a delicious appetizer.
- These meatballs are fun protein snacks for the kids… don’t tell them there are veggies hidden inside!
- You can make these meatballs ahead or freeze them always to have them on hand.
- 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:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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:
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.
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.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
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.
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.
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:
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.
If you don’t want crisp outsides, you can easily just bake these meatballs in the oven.
If you can’t find bok choy, I recommend trying Swiss chard in these meatballs.
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:
- The 10 Best Gluten Free Appetizers
- Roasted Hatch Chile Hummus
- Deviled Eggs
- Slow Cooker Sausage Casserole
- Baked Turmeric Chicken Wings
- Gluten Free Ground Chicken Meatballs
- Fried Meatballs
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!
Gluten Free Bok Choy Meatballs
Ingredients
Equipment
Method
- Preheat oven to 350º F.
- In a pan, add 1 tablespoon olive oil and cook 1 cup chopped bok choy and 1 tablespoon diced shallot until tender.
- Add to the bok choy mixture: 2 cloves minced garlic, 1/4 cup fresh chopped cilantro, 2/3 cup gluten free panko crumbs, 2 egg whites, 1/4 cup milk or non-dairy milk, and 1/4 cup Greek yogurt to a food processor. Grind until medium texture.
- In a large bowl, add 1 pound ground pork sausage, 1/2 pound grass fed ground beef, the bok choy mixture, 1 teaspoon dried mint, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/2 teaspoon ground allspice.
- Mix thoroughly.
- Heat remaining olive oil in a frying pan.
- Roll meat into meatballs and drop into the pan.
- Cook for 5 minutes 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.
Nutrition
Notes
- Feel free to use any ground meat you have on-hand to make these meatballs.
- To make these meatballs dairy-free, use dairy-free milk and yogurt.
- If you can’t find bok choy, you can substitute kale or Swiss chard.
- 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.)
- Store leftovers in an airtight container for up to 3 days.
Nutritional 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.
Tried this recipe?
Let us know how it was!
This post was updated from a very old October 2014 post with better photos and more information.
you show 2 egg whites but no where to add them?
Hi Barry, I am so sorry. Please add them to the meat mixture. Thank you so much for stopping by.
I’ve only tried it in a stir fry.. these look tasty!
Thank you Leela 🙂