leftover meatball on an adventure

Gluten-Free Sourdough Meatballs Recipe

These meatballs and simultaneously comforting, nutritious, and surprising. The little pieces of sourdough in the meatballs remind me of dumplings, and they make the meatballs seem light & fluffy. They are fabulous eaten cold the next day and travel really well to the office or the mountains. 

This recipe is also quite versatile as far as what type of GF sourdough you can use. Fresh slices work great! But you can use the end pieces of your sourdough if you typically don't love eating them as-is, or you can use a loaf that's getting a bit dried out. (Pro tip: if it's too dry to slice, you can rehydrate your loaf by splashing over the bread until damp but not soggy, and then bake it at 250°F for 5-10 minutes until warm and soft!). 

For this recipe, we highly recommend grabbing some grass-fed beef or lamb from North 44 Farms while you're at the markets this week. The Bend Farmer's Market is Wednesdays from 11 am - 3 pm and the NWX Saturday Market begins this Saturday from 10 am - 2 pm! You can preorder your GF sourdough today for pickup Wednesday, or you can come on down to our booth to grab a classic loaf. Keep in mind that preordering is the only way to get a paleo, rosemary, or cinnamon raisin loaf! 

Make this recipe? Let us know! Tag us on IG @leavenandlove or shoot us an email leavenandlove@gmail.com. Happy cooking! 

Gluten-Free Sourdough Meatballs 

Serves 4 


  • 1 pound grass-fed beef (lamb also works!)
  • 1 egg
  • 4 slices Leaven & Love Gluten-Free Sourdough (The Paleo-ish Loaf and Classic loaf work fabulously! The Rosemary & Cinnamon Raisin work as well if you omit the fennel and turmeric from the meatballs)
  • 1 1/2 t fennel seeds
  • 1/2 t ground turmeric
  • salt to taste
  • pepper to taste

1. Preheat oven to 350° F.

2. Roughly chop four slices of bread into small cubes.

3. In a bowl, add the beef, egg, bread, and seasonings. 

4. Mix well with your hands, then form into about 15 balls. 

5. Place onto a baking sheet drizzled with olive oil. Bake for 20 minutes. Check for doneness with a thermometer or by opening up one of the meatballs to be sure it's cooked through.

6. Serve with a side salad, rice, or a bit of Greek yogurt on the side. Refrigerate leftovers. 

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