Gluten-Free Meatballs (Old Family Recipe!)
This delicious gluten-free meatball recipe uses a mix of Italian sausage and ground beef for instant flavor. Pair with a classic marinara sauce and this recipe turns out perfect every time. No one will even know they are gluten-free.
Servings: 6
Calories: 294kcal
Ingredients
- 1 pound lean ground beef
- ½ pound bulk Italian sausage or remove from casings
- ½ cup gluten-free saltine cracker crumbs or sub gluten-free matzah
- 1 small onion finely chopped
- 1 large egg beaten
- ⅓ cup parmesan cheese grated
- 3 cloves garlic finely minced
- ¾ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes optional
- San Marzano Tomato Sauce or your favorite marinara sauce
Instructions
- 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. They will keep 3 to 4 days in the refrigerator. Reheat on the stovetop or int he m microwave.Leave a review or get more information on the recipe!
