Some family members who enjoy Italian food but cannot consume gluten require me to prepare gluten-free meals for them. My recipes have been updated so they can eat well with the rest of the family. You will still like these meatballs even if you are not GF. They taste great!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 18 meatballs |
Ingredients
- ½ cup milk
- 1 egg
- 1 cup gluten-free Italian bread crumbs
- 1 ½ pounds ground beef
- ¼ onion, minced
- 1 clove garlic, minced (Optional)
- 1 sprig fresh parsley, chopped
- cooking spray
- 1 (28 ounce) jar tomato sauce, or as needed
Instructions
- Beat milk and egg together in a large bowl. Mix bread crumbs in until a paste forms. Add ground beef, onion, garlic, and parsley, and mix with your hands until just combined.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
- Measure meatballs using an ice cream scoop. Roll balls with dampened hands and place on the prepared baking sheet
- Bake in the preheated oven until meatballs are no longer pink in the center and an instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C), about 30 minutes.
- While meatballs bake, heat tomato sauce in saucepan over medium heat.
- Add baked meatballs to the sauce and simmer, uncovered, for 30 minutes.
- You can use water in place of milk, if you prefer.
- You can bake these meatballs, which I always do because it is easier for me, or if you prefer, you can fry them for a more authentic Italian meatball. I serve these with sauce and grated cheese, sometimes with GF pasta, or just GF rice with tomato sauce. Mangia!
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 3 g |
| Protein | 23 g |
| Saturated Fat | 6 g |
| Sodium | 786 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
I was happy to find this gluten free meatball recipe. I did make some adjustments to the recipe: first- to make these more diet friendly, I used lean ground turkey. Second- I spiced these up a bit with kosher salt, black pepper, italian seasoning and a little more garlic. The end result is one very tasty meatball. I usually make a double batch and freeze half of them to make throughout the week.
they weren’t bad . you would never kniw they glutin free .
The meatballs burned on the cookie sheet, I would flip them over halfway through their oven time in the future.