Description
These gluten free meatballs hearty comfort food at it’s best! Made without breadcrumbs and just a handful of simple ingredients like ground beef, ground pork, almond flour, onions, parsley, and a flavorful blend of seasonings. The perfect thing to make when you’re craving a wholesome Italian inspired dinner! Gluten free, dairy free, paleo, Whole30 option.
Ingredients
- 1 pound ground beef
- 1 pound ground pork (or an additional pound ground beef)
- 1 tablespoon almond flour
- 1 egg + 1 egg yolk
- 2 teaspoons kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped parsley or 4 teaspoons dried parsley
- 1/2 cup very finely diced onion
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- 32 ounce jar marinara sauce
- Gluten free spaghetti, veggie noodles, or cauliflower mash for serving
Instructions
- Prep a baking sheet and turn on the oven. Grease a large, rimmed metal baking sheet or large broil safe baking dish. Preheat oven to broil on high.
- Mix meatball ingredients together. Add all ingredients except for marinara sauce to a large bowl and use your hands or a large fork to mix to combine, being careful not to overmix. If you overwork the meat the meatballs will be more tough.
- Shape and bake meatballs. Lightly wet your hands to keep them from sticking and gently shape and roll meat mixture into 12 large meatballs – about 2 inches in diameter (see notes in blog post for suggestions on making smaller meatballs). Place meatballs on greased baking sheet and transfer to the oven. Broil until starting to caramelize and brown on top – about 7-8 minutes.
- Warm the marinara sauce. While meatballs are in the oven bring marinara sauce to a simmer in a large skillet.
- Finish cooking meatballs in marinara. Remove meatballs from the oven and carefully transfer into the simmering marinara sauce. Reduce heat to low and cover the skillet. Continue to simmer until meatballs are cooked through – about 12-16 minutes more, flipping each meatball over halfway through the cook time.
- Garnish. Top with fresh herbs and parmesan if desired and serve on their own or with gluten free pasta, spiralized veggie noodles, a hearty root veggie mash, or cauliflower mash. For Whole30 option do not top with parmesan cheese and serve with a Whole30 compatible option.
- Serve & enjoy!
Notes
Nutrition information is for meatballs with marinara sauce only.
You can use coconut flour instead of almond flour in this recipe, but you’ll want to use less since it is much more absorbent. I would suggest 1 teaspoon coconut flour in place of almond flour.
Storing: These gf meatballs can be stored in a covered container in the refrigerator for up to 5 days.
Reheating: To re-heat, gently warm on the stove in a covered skillet, stirring occasionally, until heated through. Can also be warmed in the microwave for 2-3 minutes, until hot.
Freezing: To freeze these meatballs cook them all the way through in the tomato sauce and allow to fully cool. Spread out in a single layer in a sealable container and freeze. Alternatively, they can be frozen after par-baking in the oven, before they’re added to the sauce – just remember to finish cooking after thawing.
Thawing: Thaw the meatballs in the refrigerator overnight, and then reheat in a simmering sauce on the stove top or in the oven at 350 degrees for 10-12 minutes. They can also be warmed in the microwave for 2-3 minutes until hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Oven baked
- Cuisine: Italian