15 mins
16-20 Mins @ 200 °C
Around 20 (30g) meatballs
Fingerfood / Main
Gluten Free, Paleo, Keto
Introduction
Juicy gluten-free veal meatballs stay tender even without breadcrumbs when you fold in a quick almond-flour panade, use our MEATBALL15 spice blend for all the seasoning depth, and bake them hot on a parchment-lined sheet so clean-up is easy and excess fat puddles around (and not in the meatballs.)
Well-tested oven guides show 200 °C / 400 °F for about 18 minutes gives a browned crust while keeping the centres moist, and parchment’s non-stick surface prevents sticking and scorching while withstanding these temperatures
Ingredients
500 g ground veal, 10 % fat or leaner
1 large egg
⅓ cup almond flour (finely ground)
1 Tbsp unsweetened almond milk (panade moisture)
2 Tbsp MEATBALL15 spice blend
2 Tbsp grated onion (adds moisture)
1 garlic clove, minced
2 Tbsp chopped parsley (optional)
1 Tbsp grated Parmesan (optional umami, omit for dairy-free)
Directions
Prep pan & oven
Line a rimmed baking sheet with parchment paper; light non-stick, no need for extra oil. Pre-heat oven to 200 °C / 400 °F, a perfect temp for good browning.
Make almond panade
Stir almond flour with almond milk; let sit 2 min so it becomes a soft binder that replaces breadcrumbs without gluten
Mix meatball base
In a bowl gently combine veal, egg, MEATBALL15, onion, garlic, parsley, Parmesan, salt, pepper, and the almond panade; handle lightly to avoid dense meatballs
Shape
Wet hands and roll 30 g portions (about 3 cm) to make 18–20 balls; space on the parchment so hot air can circulate.
Bake & Serve
Roast 16–18 min until an instant-read thermometer in the centre hits 71 °C / 160 °F (USDA ground-veal safety).
If you like deeper colour, grill the tops for 1 min if your oven supports a grilling function.
Parchment keeps the bottoms from sticking even though some fat renders out.
One finished. Remove Meatballs and let them stand 2 min to reabsorb juices, then dust with a pinch of MEATBALL15 for fresh aroma before plating.
Why It Works
Panade power – almond flour swells with almond milk, trapping moisture like traditional breadcrumbs without gluten or carbs.
High-heat bake – 200 °C achieves browning comparable to frying while finished internal temp stays juicy.
Parchment sheet – non-stick, withstands up to 230 °C and lets rendered fat pool away so meatballs aren’t greasy.
Veal + MEATBALL15 – lean veal’s mild flavour lets the 15-spice blend shine while onion and Parmesan add umami without extra fat.
Food-safe temp – stopping at 71 °C ensures pathogen safety for ground veal without over-cooking texture
