Gluten Free Mediterranean Meatball Recipe

Gluten Free Mediterranean Meatball Recipe
I love the flavor of dolmas, those little green jewels of Greek cookery. Grape leaves, filled with seasoned meat, call out to me whenever I see them. After being asked to develop a recipe for a gluten free meatball, I thought of rice as a binder. That led me to dolmas, and the result was my Gluten Free Mediterranean Meatball Recipe. These meatballs have spicing that is reminiscent of dolmas. Tasty for almost any occasion, I hope that this becomes a staple sandwich at your house.

Gluten Free Mediterranean Meatball Recipe


1 1/3 pounds of organic ground beef
1 cup cooked long grain rice
1 tablespoon dried parsley (rub it between your fingers into the bowl)
1 tablespoon dried chopped onion flakes
2 teaspoons of dried dill (rub it between your fingers into the bowl)
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon Lawry's Seasoned Salt
1 teaspoon Worcestershire sauce
¼ cup catsup
1 egg
2 tablespoons freshly squeezed lemon juice
1 tablespoon of olive oil (I used Kirkland extra virgin olive oil.)


In a medium bowl, add the ingredients in order. Using clean hands, mix the ingredients until they are uniformly distributed. This takes a couple of minutes of kneading the ingredients together. Refrigerate the meat for at least two hours.

Form the meat into 18 balls

Preheat the oven to 350 degrees F. Bake the meatballs on a jelly roll pan that has been lined with foil and sprayed with non-stick cooking spray. Bake for 30 minutes, or until the meatballs are cooked through with no pink showing. Let the meatballs rest for 15 minutes before assembling the sandwiches.

Mediterranean Cucumber Sauce Recipe


½ cup of coarsely grated cucumber (I used an unpeeled canning cucumber.)
½ teaspoon sea salt
1 small tomato
½ cup Greek yogurt (I used Fage.)
1/3 cup of ranch dressing (I used Hidden Valley Ranch.)
1 clove of garlic, minced
1 tablespoon freshly squeezed lemon juice
1 tablespoon dried mint
1 tablespoon dried dill
1 teaspoon dried chopped onion flakes
1 teaspoon olive oil (I used Kirkland extra virgin olive oil.)
Ground pepper to taste


Mix the coarsely grated cucumber with the sea salt in a small bowl. Refrigerate for 15 minutes to allow the salt to pull the water out of the cucumber.

While the cucumber macerates, finely chop the tomato and mix it with the yogurt and ranch. Add all of the rest of the ingredients and stir together.

Remove the cucumber from the bowl in small handfuls. Squeeze it dry and add the squeezed cucumber to the yogurt mixture. Stir the squeezed cucumber into the yogurt mixture. Refrigerate for at least two hours to allow the flavors to mix.

Method for making the wrap sandwich:

Place a warm gluten free tortilla on a plate. Slice the meatballs in half. Place sliced meatballs down the center of the tortilla. Cover the warm meatballs with you choice of salad greens, chopped tomatoes, slivered onions, and slivered peppers. Drizzle the sauce over the vegetables. Roll the whole thing into a wrap sandwich!

Method for making the sandwich:

Use a gluten free roll for the sandwich. Grill the roll in olive oil. Spread the sauce on each side of the bun. Place the meatballs on the bottom half of the roll. Add salad greens and vegetables on top of the meatballs. Cover the sandwich with the top part of the bun.

If gluten doesn't bother you, by all means use your favorite rolls or tortillas. I like a soft roll that will hold up to the meatballs and sauce. Flour tortillas that are made locally in Mexican bakeries are favorites of mine. I also like the uncooked flour tortillas from TortillaLand. They are easy to use and so delicious. However you make them, I hope you enjoy your meatball sandwiches.

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