Gluten Free Meatballs


We took a freezer full of ground wild game meat, and turned it into many evenings of very popular, delicious dinners.

The main issues I wanted to address when developing a great meatball – especially considering we use very lean meat and no gluten – were these:

Meatball MUST haves

  1. Flavor
  2. Moisture
  3. Binding without Bread
  4. Did I mention Flavor? Yeah – Flavor
We think these gluten free meatballs have knocked it out of the park. The avocados are like magic to the texture, while adding a well rounded flavor. Try them – tell us what you think.

Gluten Free Meatballs

Gluten Free Meatballs


  • 2 Pounds Ground Meat (we use deer or elk, but you can use beef, turkey, or whatever you have on hand)
  • 1 Jalapeno
  • 1/2 Medium-Large Onion
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Coriander
  • 3 Eggs
  • 1 Tablespoon + 1 Teaspoon Kosher or Sea Salt
  • 1/2 teaspoon Pepper
  • 3 Tablespoons Apple Cider Vinegar
  • 1/4 Cup Ground Flax Meal
  • 1/2 Cup Brown Rice Flour
  • 1 Avocado
  • 6 Tablespoons Coconut Oil
  • 3/4 Cup Red Wine (or Balsamic, Cider, or Red wine vinegar)
  • 1/4 Cup Balsamic Vinegar (can substitute with Cider Vinegar)
  • 1/2 Cup Water
  • 2 Tablespoons Honey


  1. Finely chop onion and jalapeno.
  2. Peel and chop avocado. I cut all the way around the avocado lengthwise in one direction, then lengthwise to create 4 lengthwise slices to pull the avocado meat off the pit in quarters. I slide the rind (or skin) off, slice and chop the avocado into small pieces - BUT DO NOT SMOOSH.
  3. Combine meat, jalapeno, onion, cumin, coriander, eggs, 1 tablespoon salt, pepper, 3 tablespoons cider vinegar, flax and flour.
  4. Add avocado, and mix until just blended (avoid smashing the avocado any more than naturally happens as you combine it).
  5. Heat 2 tablespoons coconut oil in large saute (frying)pan on high heat. Test a small piece of meat - cook it, taste it, and adjust seasoning as needed.
  6. Form meat into golf ball size meatballs and place first batch (about 12-13) into hot oil. Brown every inch of that meatball. It should be dark brown and have a nice "crust" on it. Remove and place into large, rectangle, oven-safe pan. Scrape the "goodies" from the saute pan in with the meatballs, and cover cooked meatballs.
  7. Heat 2 tablespoons coconut oil in saute pan and brown 12-13 more meatballs, finishing this batch by again placing them into the rectangle pan with the other cooked meatballs.
  8. Turn heat off and add HALF of the balsamic vinegar, wine, and water to saute pan. Turn heat up to
  9. high, and cook for 2 minutes. Pour liquid and scrape "goodies" from saute pan over cooked meatballs and cover.
  10. Heat 2 tablespoons coconut oil in saute pan and brown the final 12-13 meatballs. Remove meatballs to join their cooked friends.
  11. Turn heat off and add remaining balsamic vinegar, wine, water, 1 teaspoon salt, and honey to pan. Turn heat on to high and cook 2 minutes, stirring often. Pour over cooked meatballs.
  12. Toss meatballs, spread evenly in rectangle pan, and bake for 20 minutes at 425 degrees F.
  13. Remove, turn meatballs over in pan, and serve with rice, vegetables, gluten free pasta, or quinoa.


Other ideas for your Gluten Free Meatballs:

  • Add Cashew Cheese after they are all done for a stroganoff-inspired sauce.
  • Put on top of gluten free penne, spaghetti, or even spirals (my favorite).

We typically eat them with rice and vegetables, since we almost always have it on hand. After cooking meatballs, I usually don’t feel like cooking much else.

And – truth be told – I usually make DOUBLE this amount, so we have meatballs for lunch and dinner the next day as well. OK – wait – truth really be told, the kids often eat the meatballs right out of the fridge before I even get home the next day.

What do you think of them?


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