Gluten-Free Meatballs

5 from 4 votes

These gluten-free meatballs feature tender meatballs, fresh basil and parsley, and a blend of Italian seasonings. View the recipe post above for step-by-step image instructions.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Italian

Diet: Gluten Free

Keyword: meatballs

Servings:

Author: Molly Thompson

Ingredients

2 cups gluten-free bread crumbs see notes for paleo option
3/4 cup almond milk or whole milk
1 lb ground beef
1 lb ground pork
2 eggs
2 tablespoons fresh basil chopped
1 tablespoon fresh oregano (or 1 teaspoon dried)
2 tablespoons fresh parsley chopped
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon kosher salt
1 cup parmesan cheese or nutritional yeast for dairy free option
3-4 tablespoons olive oil
1 25 ounce jar marinara sauce

Instructions

Preheat the oven to 400°F.
Mix the bread crumbs and milk together in a large mixing bowl and sit for at least 5 minutes.
Add the beef, pork, eggs, basil parsley, oregano, garlic powder, onion powder, salt, parmesan cheese (or nutritional yeast) to the bowl then use a wooden spoon or your (clean) hands to mix it well so no yellow streaks remain and the beef and pork are fully combined.
Use a heaping tablespoon or medium cookie scoop to form the meatballs. Wet your hands with a bit of water if they're starting to stick. Place the meatballs on a large paper towel-lined plate.
Add 3-4 tablespoons of olive oil into a heavy bottomed, oven-safe skillet, like a cast-iron skillet over medium-high heat.
When the oil is hot, place the meatballs in the pan in an even layer and sear for 2 minutes on each side (8 minutes total).
Pour the marinara sauce over the meatballs and carefully transfer the skillet to the oven and bake for 15-20 minutes in the preheated oven, or until they reach an internal temperature of 165°F.
If you're serving them with pasta, boil your favorite gluten-free pasta while they cook and serve with more sauce. You can also prep meatball subs.

Video

Notes

Slow cooker: follow the instructions to sear the meatballs then transfer them to a crockpot with the marinara sauce. Cook on low for 6-8 hours or on high for 3-4 hours.

Paleo option: blend 1 box of Simple Mills sea salt crackers in the blender or food processor and use 2 cups of it instead of the breadcrumbs. Swap the parmesan cheese for nutritional yeast.

How to freeze: allow the cooked meatballs to cool completely then store flat in an air tight container or freezer bag in the freezer for up to 3 months. Thaw overnight and reheat in the oven or the stove.

Swap fresh herbs: use 1 tablespoon of Italian seasoning in place of all the fresh herbs.

Nutrition