Gluten Free Meatballs
Discover the perfect gluten free meatballs recipe, blending ground beef and pork with a mix of fresh herbs and spices. These tender, flavorful meatballs are ideal for spaghetti, subs, or as a savory appetizer. Serve with marinara sauce for a classic touch.
Servings: 6
Calories: 443 kcal
Ingredients
- ½ Cup Gluten Free Bread Crumbs
- ½ Cup Non Dairy Milk
- 2 Tablespoons Olive Oil
- ½ Cup Yellow Onion grated or finely diced
- 2 cloves Garlic minced
- 1 pound Ground Beef 85/15 is best
- ½ pound Ground Pork
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Onion Powder
- ¼ teaspoon Garlic Powder
- 1 Eggs lightly beaten
- 1 Tablespoons Fresh Parsley
- 1 Tablespoon Italian Seasoning
- 24 ounces Marinara Sauce optional
Instructions
- Combine the gluten free bread crumbs and milk in a small bowl. Stir together and set aside while you prepare the remaining ingredients.½ Cup Gluten Free Bread Crumbs, ½ Cup Non Dairy Milk
- Add olive oil to a nonstick skillet over medium heat.2 Tablespoons Olive Oil
- Add the onion and garlic to the skillet and cook for about 5 minutes, stirring frequently. Remove the onions from heat.½ Cup Yellow Onion, 2 cloves Garlic
- Add the ground beef, ground pork, salt, pepper, onion powder, garlic powder, beaten egg, parsley, Italian seasoning and soaked bread crumbs to a large bowl. Pour the cooked onion in with the other ingredients.1 pound Ground Beef, ½ pound Ground Pork, 1 teaspoon Salt, ½ teaspoon Black Pepper, ½ teaspoon Onion Powder, ¼ teaspoon Garlic Powder, 1 Eggs, 1 Tablespoons Fresh Parsley, 1 Tablespoon Italian Seasoning
- Mix everything together well. Then scoop into 1 ½” balls (about the size of a golf ball) and place them on a baking sheet lined with parchment paper.
- If cooking on the stove top, cover the meatballs with plastic wrap and refrigerate for at least 1 hour. If baking, the meatballs can be baked right away - no chill time needed.
- Place a skillet over medium heat. Working in batches, place the meatballs in the skillet leaving plenty of space so they are not crowded. Cook and turn the meatballs until all sides are browned, about 7 minutes per batch.
- Once all the meatballs have been browned, add your sauce to the pan and return all the meatballs to the sauce. Cover and simmer over low heat for about 15-20 minutes until the meatballs are cooked through with an internal temperature of 165 degrees.24 ounces Marinara Sauce
Notes
If you don’t want to serve with sauce you can cook the meatballs all the way through in the pan without adding any sauce. Just continue to cook over medium heat until the internal temperature is 165 degrees.
To cook in the oven: Preheat the oven to 400 degrees. Follow directions to mix meatballs, placing the meatballs on a parchment lined baking sheet. They do not need to be refrigerated before baking. Bake the meatballs for 25-30 minutes, flipping halfway through. Cook until the internal temperature reaches 165 degrees.
To bake in sauce: Add the cooked meatballs to a 9x13 pan and pour the sauce over. Bake for an additional 20 minutes until the sauce is warmed.
You can omit the pork and make the meatballs all from ground beef. If so, you will need to add 2 tablespoons of oil to the skillet before cooking the meatballs.
Storage: Store leftover meatballs with or without sauce in an airtight container in the refrigerator for up to 4 days. I recommend making fresh gluten free noodles for leftovers, since the noodles don't hold up well to reheating.
Freezing: Cook the meatballs completely and allow to cool. Place the cooled meatballs on a baking sheet in the freezer for 2 hours to flash freeze. Move the frozen meatballs to a freezer bag or container and store for up to 2 months.