Gluten Free Pork, Apple and Cheddar Meatballs

These pork meatballs are perfect for baby-led-weaning or toddler food – easy to grab, freezer friendly, and gluten-free friendly! These tasty meatballs are packed with apples and cheddar for flavor and moistness.

Gluten Free Pork, Apple and Cheddar Meatballs

The first meat I ever gave Luca was pork. I made him pork tenderloin that was surprisingly juicy and not too tough, but I could never quite get the tenderloin right. It’s a big too tough for little baby gums.

But meatballs – now that’s a different story!

If you’re a meatball over and eat pork, you must make these meatballs for you – and baby!

These go great over some Parmesan pasta or with some steamed broccoli! They’re super flavorful thanks to the cheddar cheese and have a slight sweetness, thanks to the apple!

Gluten Free Pork, Apple and Cheddar Meatballs

They freeze well and you can build them into so many different types of meals!

Recipe

Serves 12 large meatballs

Gluten Free Pork, Apple and Cheddar Meatballs

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 1 pound ground pork
  • 1 cup coarsely grated sharp cheddar cheese
  • 3/4 cup almond flour
  • 1 small apple, grated
  • 1/3 cup finely chopped white onion
  • 2 tablespoons chopped parsley
  • 1 egg, beaten
  • 1/2 teaspoon garlic powder
  • pepper

Instructions

  1. Preheat the broiler. Line a rimmed baking sheet with parchment paper. In a large mixing bowl, combine the pork, cheese, almond flour, apple, onion, parsley, egg, and season with garlic powder and pepper. Shape into 12 large meatballs and arrange on the baking sheet. Broil the meatballs until golden and cooked through, 10 minutes.
  2. Let cool for 5-10 minutes before serving, they firm up more. Let cool completely before freezing.
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https://inspiralized.com/kids-blog/gluten-free-pork-apple-and-cheddar-meatballs/

Comments

  1. Is the almond flour just there as a gluten free binder? I would love to substitute bread crumbs or white whole wheat flour if that would work. We simply wouldn’t go through almond flour fast enough.
    • Hi Chanda! Yes it is a binder! Haven't tried it with bread crumbs or whole wheat flour, but imagine it would have the same effect! Give it a try and let us know how it turns out!
      • I used spelt flour tonight! The same 3/4 cup. I would probably use a little less next time, maybe 1/2cup of 3/4.
    • Hey there! I actually made these and left the almond flour out, it worked great and they stayed together just fine. I was experimenting, they taste amazing and totally baby and adult approved!
  2. How much onion should we use?
  3. Avatar Jocelyn Johnson :
    Hi guys! I know Ali usually omits salt for Luca. If making for adults would you add salt or does it really not need it?
    • I made them without salt for our son and we ate them, they are amazing! Not bland at all, the cheddar cheese provides enough salt and flavour! :-)
  4. Do you set the broiler on high or low? I made them on low and it took double the time you suggested, and then I still had to flip to high near the end. Thank you!
  5. Do you freeze these before or after cooking them?
  6. Do you think this would be worth trying if we have to omit the cheese?
  7. Made these tonight and they were a hit! Although I try not to change people's original recipes, I did have to use some substitutes due to what I had on hand. Used ground turkey, and swapped Italian flavored breadcrumbs for the almond flour. Made about 15 meatballs and everyone in the family (including the 11month old) LOVED them. Will be making again soon.
  8. Looking forward to trying this. If I wanted to make it without eggs would you suggest flax substitute or nothing?
  9. Is there a sauce that you would recommend pairing these with?!
  10. Won’t the parchment paper catch on fire when you have the broiler on high? I’ve never cooked above 425 degrees with parchment paper per the boxes instructions. Thanks!
  11. Avatar Victoria A Martens :
    Will these still taste the same without onion?
  12. After you freeze how to you warm up/thaw?
  13. When I add cheese to ground meat recipes, I find that mixing it with the dry ingredients (flour, bread crumbs helps it mix evenly. Works perfect for these. I served these with sage brown butter butternut squash noodles and a salad.
  14. What's the nutritional information on these? They're delicious btw!
  15. Made these today-I always burn stuff and set off the fire alarm with recipes tell me to broil. What’s the secret?

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