I thought my meatball days were over since all the recipes I knew included eggs and wheat as a binder. You would think by now I would know there is a work around to almost any culinary conundrum, but I truly had given up hope. That was, until I saw these meatballs that used quinoa as the perfect, allergy-free binder.
We’re huge fans of quinoa. My boys love to snack on plain quinoa, cooked in chicken broth topped with a little olive oil and sea salt.
So, I was ecstatic to find another recipe using it. Not only do these flavor bombs have pork, but they also have quinoa making them a protein powerhouse!
These are a fabulous appetizer that are wonderful for holiday parties. I also plan on busting these out during our Chinese New Year celebrations.
But, these make it into our typical dinner rotation too, often being served with rice and broccoli. We gobble these Asian quinoa meatballs up, and almost fight over any leftovers. I’m going to have to start doubling this recipe!
If I haven’t convinced you how savory and flavor packed these are–just know this: I hate touching raw meat. So, for me to put my hands in raw meat means that these are SOOO worth it.
Also–if you’re looking for that classic, Italian meatball that is also gluten, dairy and egg free, check out my allergy friendly instant pot cookbook where you’ll find the recipe there!
MORE ALLERGY FRIENDLY ASIAN DISHES:
- Gluten free teriyaki chicken and vegetable stir fry (with a soy free option!)
- Gluten free Lo Mein (with vegan and other allergy friendly options!)
- 30 Minute Korean Chicken and Broccoli
- Gluten Free Black Pepper Chicken
- Gluten Free Instant Pot Bacon Ramen Noodles
Do you have a video showing how to make these Asian Quinoa Meatballs?
Yes, I do! I like to use TikTok because their videos are short and succinct. This general overview should give you a good idea of how to make these Asian Quinoa Meatballs that are gluten, dairy and egg free. I also have the video saved to my Instagram Highlight Bubbles. Enjoy!
@allergyawesomenessHow to make meatballs w/out breadcrumbs or eggs ##learnontiktok ##tiktokpartner ##gfree ##greenscreen♬ original sound – Megan Lavin
Gluten, Dairy & Egg Free Asian Quinoa Meatballs (Nut Free Too!)
Flavor bombs packed with Asian swagger. Perfect as an appetizer or as a meal with sides. A breadcrumb and egg-free meatball!
- 1 package regular ground pork (1 pound)
- 1/3 cup rinsed quinoa
- 2/3 cup chicken broth (use homemade or one that meets your allergy requirements)
- 3 cloves garlic
- 2 green onions, thinly sliced, plus more for garnish
- 1 Tablespoon soy sauce (if you can't do soy, use coconut aminos)
- 2 teaspoons sesame oil
- 1/2 teaspoon Sriracha
Preheat oven to 400 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
In a small saucepan, bring the chicken broth to boil, add in rinsed quinoa and cover. Lightly simmer for 10 minutes, or until it has popped and is soft. Allow to cool enough to handle with your hands.
Meanwhile, in a large bowl, combine ground pork, garlic, onions, soy sauce, sesame oil, and Sriracha to taste. Add in the quinoa once cooled. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs. (I like to use a cookie scooper for this so that they're uniform.)
Place meatballs onto the prepared baking dish and bake for 18-20 minutes, or until all sides are browned and meatballs are cooked through.
*If you have a sesame allergy, this recipe would still turn out fine without the sesame oil if it needs to be omitted.*
Have you ever tied to freeze these, once assembled, then thaw and cook? Or cook from frozen?
Hi Amanda, I haven’t. I would assume you would cook them, then freeze them–much like stores do with theirs, so you’re only reheating them, versus worrying about cooking the meat enough after having been frozen. If you try it, let me know!
Do these need to be served warm?
Yes 🙂 Enjoy Karen!
I would need to leave out garlic, sesame oil, and Sriracha. Any substitutes ideas for the garlic and sriracha? I would also have use coconut aminos instead of soy sauce, which is good stuff I might add.
It looks yummy!
Yes, coconut aminos are the best. I wouldn’t worry about making up for the sriracha, unless you really want some heat, add some red pepper flakes. As far as the garlic, I don’t know of any substitutions, but it would probably be fine without it.
Lisa J Grimsley
Have you ever tried these using ground beef? My son-in-law has Celiac Disease and an intolerance to dairy, so we’re always looking for recipes for him. However, he doesn’t like pork. Can’t wait to try these.
I haven’t since my son is allergic to beef, but I imagine they’d taste great! If you try it, let me know!
With a soy/wheat allergy, I’ve had to make my own “substitute” soy sauce. Close but still not quite. Any recipes for soy sauce that doesn’t include soy, wheat, or peanuts?
Coconut aminos are a great soy sauce substitute, as mentioned in the recipe
Hi! I just found you and love your blog.! Grateful for people like you who can help me navigate meals a little bit better! Are these freezer friendly? If so, would you thaw in fridge and reheat in skillet?
Hi Lauren! Happy to have you here. Yes, these are freezer friendly. You can see the directions in this post: https://allergyawesomeness.com/allergy-friendly-freezer-meals/
This sounds delicious! One thing I noticed in your ingredients list is that you listed soy sauce…did you mean gluten-free soy sauce? Regular soy sauce has wheat in it. Other than that, I can’t wait to try these meatballs! Thanks for this recipe! 🙂
Hi Cookie! Yes, ALWAYS gluten-free soy sauce. Sorry, I mentioned that in an earlier post that that is all I use, but I should probably mention that in each post. Thanks, and enjoy!