This delicious gluten-free meatball recipe uses a mix of Italian sausage and ground beef for instant flavor. Paired with our classic marinara sauce, this recipe turns out perfect every time. No one will even know they are gluten-free.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 6
Calories: 294kcal
Ingredients
1poundlean ground beef
½poundbulk Italian sausageor remove from casings
½cupgluten-free saltine cracker crumbsor sub gluten-free matzah
reheat the oven to 425 F degrees. Spray or brush a rimmed baking sheet with a neutral oil.
In a large bowl, combine all ingredients, except the sauce in a large bowl. Use your hands to gently combine the ingredients.
Shape into meatballs about 1 ½ inches in size. Place in a single layer on the prepared baking sheet.
Bake for 15 to 20 minutes, the meatballs should be browned and cooked through.
While the meatballs are baking make your tomato or marinara sauce. Transfer the cooked meatballs to the sauce, gently turn to coat. Serve over polenta or gluten-free pasta.
Notes
Dairy-Free Meatballs:
Omit the parmesan cheese. You can add a sprinkle of nutritional yeast or extra salt if you prefer.
Storing Leftovers:
Leftovers should be stored in an airtight container.
Will keep 3 to 4 days in the refrigerator.
Will keep up to 2 months in the freezer. Can be frozen plan or in the sauce.
Store the raw meatballs in the freezer for 1-2 months. Freeze on a baking sheet, then move to a freezer bag. Thaw overnight in the fridge on a baking sheet. Then bake according to the recipe.