Gluten Free Dairy Free Apricot-Curry Meatballs

These are ridiculously delicious! Perfect for dinner or pop in the lunch box. I’ve even served them up with toothpicks as an appetizer. So, so good!

The Recipe: Apricot-Curry Meatballs


  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup dry gluten free bread crumbs
  • 1/4 cup dairy free milk substitute, unsweetened
  • 2 eggs
  • 1/3 cup thinly sliced green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 12 ounce apricot preserves, fruit juice sweetened preferred
  • 1/3 gluten free soy sauce
  • 2 tablespoons cider vinegar
  • 4 teaspoons peeled grated fresh ginger
  • 2 teaspoon gluten free curry powder
  • for garnish: thinly sliced green onion


  • Preheat oven to 375 degrees F.
  • In a large bowl mix meat, bread crumbs, milk substitute, eggs, green onions, salt and pepper together.
  • Shape mixture into meatballs. Place meatballs on a lightly oiled rimmed baking sheet. Bale at 375 degrees F for 25 to 30 minutes until baked through. Drain off any excess grease.
  • To freeze: Allow meatballs to cool. Package in a gallon-sized freezer bag, remove excess air, seal and label. In a quart-sized freezer bag mix together apricot preserves, soy sauce, vinegar, ginger and curry powder. Remove as much air as possible, seal, label and bundle together with meatball package.
  • To serve: Thaw meatballs. Put in a slow cooker. Pour ingredients from quart-sized bag over meatballs. Cover and cook on low for 3 to 4 hours. Alternatively, heat mixture in large pan. Add meatballs and heat until meatballs are heated through and sauce has thickened. Sprinkle with thinly sliced green onions and serve.