Gluten, Dairy, and Tomato-free Meatball Recipe

Dear Pinksters!

Have you ever suffered from a disease that severely limits what you CAN and can NOT eat? Then you have probably noticed that there are often more foods and recipes that fit the latter category. You are not alone!

Most diseases begin in our digestive system. I have noticed that most of the recipes that claim to be: gluten, sugar, dairy and tomato (or nightshade-free) are pretty tasteless. More often than not, I have to modify them to meet the needs and flavors of my own taste buds.

Once upon a time, I had dreams of becoming a scientist because I loved experimenting. I was very fortunate to be blessed with an incredible Home Economics teacher when I was in middle school. She referred to recipes as ‘guidelines.’ Her advice to her students was to follow the directions of every new recipe we tried the first time. The next time we made the same recipe, she encouraged us to experiment and make the recipe our own. I would like to encourage you to do the same thing.

I have been experimenting with this Meatball recipe for two years. I hope you enjoy it as much as my husband and I do. Without further adieu, here’s the recipe!

Enjoy your day!


Pre-heat oven to 400 degrees


1 large egg

1 pound lean ground turkey

3 cloves of sauteed fresh garlic

¼ cup almond flour or Einkorn flour from Young Living

1/3 cup chia seeds

¼ teaspoon basil

¼ teaspoon oregano

1 teaspoon rosemary

½ teaspoon salt


Grease a 13 x 9 inch cookie sheet with olive oil or coconut oil.

  1. In a large bowl, beat the large egg. Add the remaining ingredients. Mix thoroughly.

  2. Shape into meatballs approximately one inch in diameter. Put them on the cookie sheet.

  3. Bake for 10 minutes. Take them out. Turn them over. Bake for an additional 10 minutes.

  4. Let cool for 5 minutes. Serve with your favorite gluten-free pasta or cooked cabbage if you are following a strict Candida diet.