This is a hearty and healthy gluten-free and dairy-free meal that is perfect for feeding a family of 3-4. Packed with protein, it is a comforting and filling option
Delicious and Allergen-Friendly: Gluten-Free Lamb Meatballs with Dairy-Free Mashed Potatoes
This is one of my family’s favorite hearty and healthy meals. Sometimes meat and potatoes make the most comforting and filling meals. But, we are keeping things gluten-free, and dairy-free, packed with protein, and will feed a family of 3-4.
Kitchen Tools/Ingredients:
- Red Palm Fruit Oil
- Scoops or ¼ cup measuring cup
- Stainless Steel Bowl Set
- Unbleached Parchment Paper
- 3 Large Baking Sheet Pan
- Almond Flour
Everything is gluten-free and dairy-free. We strive for intentional nourishment and hope to help you on your wellness journey!
Thank you for your support.
Transcription: Gluten-Free Dinner Recipe – Lamb Meatballs & Dairy Free Mashed Potatoes – Easy Sheet Pan Meatballs!
if you are looking for just a new meal idea for dinner tonight this one is going to be dairy free gluten-free I’m making my gluten-free lamb meatballs that cook on a sheet pan takes 25 minutes in the oven I’m also sharing my dairyfree mashed potatoes that come together they cook for 5 minutes in the.
Instant pot that is it and then we’re going to top all of that mashed potato goodness off with some mushroom gravy which also takes under 10 minutes minut anyways let’s hop into the video okay so we’re going to get started with 1 lb of ground lamb I get this from Aldi and I also have a half of a onion that’s been chopped two eggs and two.
Cloves of garlic this is going to be our breadcrumbs and that’s going to be our almond flour I get that from Costco but I’ll link the other one that I like from Amazon you’re going to put all of those things in a bowl look at these beautiful yolks on these pasture raise EGS those are the ones that I’ve shared lately in the Costco huls they are just really.
Rich and delicious we’re going to mix all of that together and then once we have that in I’m going to show you the seasonings that we’re going to use that are really going to give this the flavor um you can also use some plastic gloves which is what I kind of got in here with we have some parsley we also have finnel seed which is going to give it that.
Sausage like flavor and that is really great for your digestive system it’s used for Digestive Aid if you ever go to like Indian restaurants love finnel and then we are also going to use some smoked paprika this is what elevates it and just makes it taste so so so good so we are going to get all this mixed up once that is mixed up and combined we’re.
Going to add some salt and then we’re going to add 1 teaspoon of the dried parsley 1 teaspoon of the finnel and then three 34 teaspoon of the smoked paprika we’re going to mix all that in this is what it looks like right before I mix it and I decided I was going to put on some gloves because this wasn’t working for me so I started using my.
Gloves once all of that’s mixed and Incorporated you’re going to add 3/4 cup of your almond flour you’re going to get that in there mix it all up and this is going to act as your breadcrumbs and obviously it’s glutenfree because it’s made from almonds I like to use these little 1/4 cup measured Scoops because I don’t really like making meat balls with.
My hands but if you don’t mind that you can go ahead and do that I think it’s easier if you wet your hands when you make bows but this is my quick and easy way of just hopping in there scooping some of this mixture out and then popping it on the sheet pan which I have with some just unbleached parchment paper you can pick that up from almost.
Anywhere but I’ll link um someone some options that you can find online and then for the edges you can always go in later and I’ll like kind of squeeze the edges together with a glove just like I’m doing right here my oven has already been preheated to 300 75° and we’re just squeezing all those together this makes about 14 meatballs.
And they’re a good size meatball too so this is enough to feed three to four people if you’re doing three or four so I’m going to pop that in the oven but whilst that’s cooking I am going to peel these yellow potatoes you could also use red if you prefer that I’m going to peel them even though most of the nutrients are in the skin you’re.
Still going to get a good bit of potassium and vitamin C from the Flesh of the potato I’m going to skin those and then I’m going to cut those up I’m going to get everything sort of the same size so that it Cooks at the same temperature and you get the same texture so really easy just chop those up use whatever potatoes you like but I have.
Not used russets for this once you have all of those peeled I am working with six potatoes these are about a medium large size they’re not super big and I also have two cloves of garlic that I’ve cut up and then I also have salt once all these are cut up you are going to start adding these to your instant pot and I have 1 and 1/2 cups of chicken.
Stock that’s what’s going to give this this flavor and it’s going to infuse all of that as it’s cooking in the instant pot it just makes life easier and it cuts out a bunch of steps you could boil potatoes on the stove and then drain them and do all of that but this is so so much easier I actually made this by accident about a year ago and I have.
Been making it ever since so you’re going to sprinkle in your salt while this is cooking so all those flavors get in there and then once you’re done with that you’re also going to go ahead and just put all of that garlic in there because they’re going to soft that garlic is going to soften and you’ll be.
Able to just smash all of that together you’re going to add in your stock you could use chicken stock you could use beef stock or you can use vegetable stock I’ve used all of the above once all of that’s covered you just I’m going to show you kind of how much liquid is in here so it’s not a ton and you’re going to use the high.
Temperature button on your instant pot you’re going to close that up and you’re going to set it for 5 minutes on high and that is it you can walk away and you can do something else or you can start making your mushroom gravy which is what I’m going to get into I have these organic whole baby bella mushrooms I get this big pack from Costco it’s like $449.
In my area and this I’m going to use for two to three different me there’s a ton of them in there this is what our meatballs look like I mean like look at this it’s just these are so good when I tell you they’re delicious they are delicious so that is what they look like I’m just going to um show you that but this is the mushrooms we have them all.
Cleaned up and then we are just going to chop chop chop and this is one of those things where it makes the meal even harder and you’re getting in some extra nutrients vitamins and you’re getting in some fibers that your good gut bacteria really really like so we are going to add some coconut oil you could also use olive oil right here and this is what.
We’re going to use to sauté our mushrooms the mushrooms do not take long to cook at all you just pop those in there I’ve been doing this so many times I had to remember to write this recipe down I’ll have to share that very very soon so you’re just going to Sal all of that and this happens very very quickly but I sped it up so once you get all of.
That once you see it’s all kind of coated in the oil you’re going to add just a splash of stock and that’s going to steam and if I had to measure I’d say about 2 tbspoon of stock it’s not much you’re going to remove that from the eye once you see all of the moisture has um kind of absorbed into the mushrooms.
You’re going to add in 1 tbsp of tapioca flour and this is what’s going to make it a gravy this is what keeps it gluten-free this is so so good and so simple once you get all of that in the pan you just going to you’re just going to stir until you don’t really see any of that white flowy mixture and this is also going to take away some of the.
Starchy flavor so again this is off the eye but we’re going to put it back on the eye once we have it so it’s back on the eye I am adding my vegetable stock we’re just I’m sorry my chicken stock and we’re just adding one cup of that then we’re going to kind of De glaze the pan with this and you’ll see it start to.
Change color and thicken and that’s how you know our gravy is happening I like to add a little bit of salt to this um or whatever seasonings you like you can add you can go ahead and taste it I used a low sodium chicken broth here so I did add a little bit of salt but you could leave the salt completely out if you wanted.
To so we’re going to stir and this is on medium heat and then we’re going to turn it up a bit just so this can start to thicken but you want to do that gradually so you don’t burn it and make it kind of tapioca can turn into like a sticky you don’t want that so I added dried parsley because that is going to complement the meatballs that we’ve made.
And it’s also going to be delicious on top of the mashed potatoes so we’re just going to stir this and as you you can see it changes very quickly and you are then going to turn your heat up just a bit and then it’s going to start to thicken so you’re just kind of bringing it up to a simmer so not high heat but medium high heat and.
Then your gravy is as good as done it is really that simple this is what it looks like and that is our Brown mushroom gravy all right so next up we are going to check on our potatoes of course you vent it follow the dire directions on your instant pot manual if you’ve never used one before I’m going to show you the liquid that’s.
Here and I’m going to show you what I’m going to do with that liquid so you’re going to get a glass safe dish and you are going to pour out most of this broth and you’re not going to throw it away you’re going to reserve it just in case you need it and if you’ve made mashed potatoes before you may have done this before where you’ve kept a little bit of.
The water if you’ve made pasta you might keep a little bit of the P the pasta water because it’s a good starch and it’s great for if you want to make sure that consistencies to your liking but still adding in flavor I make sure that they’re fork tender you could use the back of a fork to mash these the back of a big spoon or a slotted spoon but I’m.
Just going to go in with my potato masher and I’m also going to add in this is ntiva red palm oil not to be confused with palm seed oil which is not great for you but this is actually really good for us and this is the red palm fruit oil very very different so I’m going to add about a teaspoon of this because a little bit goes a long way I usually use.
A new tea shortening but it’s been out of stock so I started just using this and you just need a very very small amount it tastes really buttery and Rich and delicious but if you are not dairy free you could always add um whatever butter you like in here so I’m just going to mash that with the ntiva red palm fruit oil in here and I’m also.
Going to add some coconut cream so as I’m mashing this I’m just making sure everything’s mixed in I’m not going to need this because I like the consistency that it is before I add in the this is the ingredient that makes it taste almost like sour cream is in it I am using the chosen Foods avocado Mayo I’m adding 2 tablespoons in here and I.
Am going to just stir all of that in this is what makes it taste like there is dairy in it because no lie it tastes like sour cream then I added a couple tablespoons of coconut cream and I’m just mixing all of that in there it does not taste like coconut trust me but I’m just mixing all of that until it gets the consistency that we like and.
This is the consistency that we like we like it kind of a couple of chunks in there for texture but most of it’s pretty just smooth and creamy this is what the five minute mashed potatoes I mean it’s so so so simple that’s it that’s how they look and I’m going to show you what it looks like plated up these are the meatballs I just served it.
With some broccoli that we had I topped the mashed potatoes with that brown mushroom gravy and dinner is that simple my son who does not like mash potatoes eats it because he likes the mushrooms on top I’m going to cut into one of these lamb meatballs so you can see what it looks like and they’re super tender and delicious and they have just the.
Tiniest bit of crust on the outside they’re golden and they’re so good and here’s up close and personal with my mashed potatoes and the gravy just so you can see how that looks it is so so good I hope that you try this recipe until next time your life matters what you do with it matters so what will.
You Steward well peace
