Cloudy with meatballs?

I love summer rain. Especially on unseasonably cool summer days. There’s something about the cool temperatures and listening to the rain hit the skylight in our family room that is relaxing. Granted, when the rain hits the skylight the volume on the TV has to be tripled just to hear it, but still, the sound of the rain behind Super Why or Animal Mechanicals (what’s usually playing) is relaxing when I can hear it.

Today, we had one of those days. The high temperature was just 70 degrees, and then this evening the cool rain rolled in. Since it was so cool out, the air conditioning was off and the windows were open; I love how you can smell summer on days like this.

I also love that it was a no-cook night. Not sure what I mean by that? Let me fill you in.

Believe it or not, even with four boys who are constantly hungry, I was making too much at each meal (trust me when I say that I do not expect that to always be a problem). Every time we threw away leftovers that didn’t get eaten it felt as though we were simply opening our wallets and dumping them into the garbage can. So at the start of last school year I decided to stop cooking every night. I decided I would cook at most three times each week. We would eat the same meal two nights in a row, and then leftovers would become lunches after that.

I have to say, it proved to work quite well for us, especially when baseball started and we needed to be out of the house by 5:15pm to make it to the fields by 5:30pm. Even though school is out for the summer, as a member of the administrative faculty I still work three days a week, so I’ve continued the practice. It’s amazing how much stress is reduced when you realize it’s a no-cook night!

On days when I cook I like to have meals that are quick and easy, something that is not always associated with homemade. I frequent Pinterest for help with this, and I like to look for recipes then tweak them for our needs.

This week my mom is away on a missions trip, and my dad requested my hubby help him with some work on his car, so he was coming for lunch yesterday. My dad is three months post quintuple bypass surgery, so he has to carefully track his sodium, and as a diabetic, his sugar also. He was coming to the right place! Since we already have to cater our meals for our own gluten and dairy free dietary needs, and since I was already planning a mostly homemade meal, ensuring low sodium and low sugar was no problem.

We went to church yesterday and I threw this all together when we got home. From start to us sitting down at the table to eat it was about 45 minutes. Homemade meatballs and homemade sauce done in under an hour?! Yep!

Bonus? ALL FOUR of my boys devoured it and no one complained…WIN!

Yes, I made homemade meatballs and homemade marinara sauce to serve over some pre-made gluten free penne pasta and topped it with grated Parmesan for those of us who can have it. And the leftovers from yesterdays work became this evenings dinner.

I didn’t think to take pictures as I was making it all; I was too busy dancing in the kitchen to the loud Christian rap music that was playing throughout the house. 😉

Here’s the meatball recipe, and if you’re looking for a great homemade marinara sauce, the one I used can be found here:

If you try them, let me know what you think!

homemade gluten and dairy free meatballs with homemade marinara over gluten free penne pasta


Meatballs {Gluten and Dairy Free}
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins

Delicious meatballs made without any gluten or dairy!

Course: Main Course
Servings: 21 meatballs
Calories: 70 kcal
  • 2 eggs
  • 1 pound Grass-fed beef
  • 1 cup certified gluten free oats (pulsed in a blender, in desired) may also substitute with gluten free bread crumbs
  • 1/2 cup almond milk or non-dairy milk of choice
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  1. In a large bowl, beat eggs.

  2. Add all other ingredients and mix well (mixing by hand is preferred).

  3. Using a 2 tablespoon scoop, scoop mixture and shape into golf ball size balls.

  4. Place on a parchment lined baking sheet.
  5. Bake at 350 degrees for 30 minutes, or until the internal temperature of the meatballs reaches 165 degrees.