Gluten Free Roasted Garlic and Kale Meatballs Recipe

After discovering a new favorite snack cracker when we came home with the Crunchmaster Originals from a “warehouse” store, I was interested to find out that these crackers aren’t just for cheese and dips – they also lend themselves to some pretty delicious recipes!

First up was trying these Roasted Garlic and Kale Meatballs. The bonus? Because the crackers are gluten free, this recipe is as well!

Roasted Garlic and Kale Meatballs

Makes about 20  2″ meatballs


  • 1 – 1/4 cups coarsely ground Crunchmaster Roasted Garlic Multi Seed Crackers
  • 1 – 1/2 lbs lean ground beef
  • 1 cup finely chopped kale
  • 1 small onion chopped fine
  • 1/2 cup shredded Parmesan cheese
  • 1 egg beaten
  • 1/2tsp sea salt
  • 1/4 tsp black pepper
  • 3 Tbsp. olive oil
  • 4 cups jarred tomato sauce
  • 1/4 cup chopped fresh Italian parsley


1. In a food processor, pulse crackers until ground into coarse crumbs.

Crushed crackers for the meatballs

2. In a large bowl combine, ground beef, kale, onion, Parmesan cheese, egg, salt and pepper.

Mix ingredients to season the meatballs

3. Add cracker crumbs and mix well. Form into meatballs about 2″ in diameter.

Form meatballs before cooking them

4. In a large pan, heat olive oil over medium heat.  Place meatballs in pan and let cook until browned on one side, about 6 minutes.

Brown the first side of the meatballs in a pan

5. Carefully turn meatballs over to brown on the other side, about 6 minutes.

Full brown the meat balls

[sc:adsense ]

6. Pour in tomato sauce and stir gently.  Add press parsley.

Add sauce to your gluten-free meat balls

7. Cover pan and reduce heat to medium -low.  Let simmer until meatballs are cooked through, about 15 – 20 minutes, stirring occasionally.

Gluten Free Roasted garlic and kale meatballs

Serve over your favorite gluten-free pasta or brown rice for a delicious, nutritious dish! Be sure and check out the Crunchmaster site from more recipe ideas and information.

Disclaimer: Crunchmaster provided free samples, but the cooking experience and opinions are my own.

Have you ever used snack crackers in a recipe?

What do you think?