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.

Meatless Meatballs

Perfect for Meat-Free Mondays these meatless meatballs will satisfy the whole family.
Course Main Course
Cuisine Italian


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


  • Pre-heat oven to 180°C.
  • 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.
  • Put the mixture into a bowl and stir through the diced onion. Season to taste.
  • 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.
  • Bake in moderate oven for 25 minutes. Turn the meatballs half way through cooking time.
  • While meatballs are cooking in oven, you can cook your pasta.
  • When meatballs are cooked, stir your favourite heated pasta sauce through meatballs and serve with gluten-free pasta.
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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.