Perfect for Meat-Free Mondays these meatless meatballs will satisfy the whole family. Thanks to Cherylyn Mcmillan from Berries for Breakfast for sharing this gluten-free recipe.


400g tin red kidney beans, drained and rinsed
1 clove of garlic
2 teaspoons gluten-free basil paste
2 teaspoons gluten-free parsley paste
¼ cup quinoa flakes
1 tablespoon almond milk
1 brown onion, finely diced
Salt and pepper to taste
Gluten-free plain flour, to roll balls in
Olive oil spray
Gluten-free pasta, to serve
Gluten-free pasta sauce, to serve


  1. Pre-heat oven to 180°C.
  2. Place beans, garlic, herb pastes, quinoa flakes and milk in a food processor. Blend until just combined. Don’t overdo blending; you want the mixture to have some texture to it.
  3. Put the mixture into a bowl and stir through the diced onion. Season to taste.
  4. Place flour in a separate bowl. Then using an ice cream scoop shape the mix into balls. Roll them lightly in the flour, then place balls on a lined oven tray. Spray with olive oil spray.
  5. Bake in moderate oven for 25 minutes. Turn the meatballs half way through cooking time.
  6. While meatballs are cooking in oven, you can cook your pasta.
  7. When meatballs are cooked, stir your favourite heated pasta sauce through meatballs and serve with gluten-free pasta.

This gluten-free recipe first appeared in Issue 8 of Australian Gluten-Free Life magazine as part of AGFL Talks. Click hear to learn more about Cherylyn and her fight against Crohn’s disease.