Description

These Gluten‑Free Meatballs are juicy, savory, and full of Italian flavor—perfectly tender meatballs without any wheat, ideal for pasta, sandwiches, or appetizers.

Ingredients

1 pound ground beef (80/20)
1/2 cup gluten‑free bread crumbs
1 large egg, beaten
1/4 cup grated Parmesan cheese
2 tablespoons fresh parsley, chopped
2 garlic cloves, minced
1/4 cup onion, finely grated
2 tablespoons milk (dairy or dairy‑free)
1 teaspoon Italian seasoning
Salt and black pepper, to taste
2 tablespoons olive oil (for browning)

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Instructions

In a large bowl, gently combine ground beef, bread crumbs, egg, Parmesan, parsley, garlic, onion, milk, Italian seasoning, salt, and pepper until just combined—don’t overmix.
Form mixture into golf‑ball sized meatballs (about 2 tablespoons each), moistening hands if needed.
Heat olive oil in a skillet over medium‑high heat. Add meatballs in batches and brown on all sides, turning carefully until golden.
Once browned, either simmer meatballs in marinara sauce over low heat for 15–20 minutes or bake on a sheet at 375°F (190°C) for 12–15 minutes until cooked through.

Notes

Garnish with extra Parmesan, parsley, basil, olive oil, or cracked pepper.
Serve over gluten‑free spaghetti, polenta, or sautéed greens; or use in sandwiches, skewers, or party trays.
Refrigerate cooled meatballs (with sauce) up to 4 days.
Freeze browned or cooked meatballs individually, then bag; freeze up to 3 months.
Reheat over low heat in sauce or microwave until warmed through; thaw overnight if frozen.
Substitute ground turkey or chicken but add extra milk/oil to maintain moisture.
Use any flavor of gluten‑free bread crumbs that you enjoy.
For dairy‑free, replace Parmesan with nutritional yeast or dairy‑free cheese and use non‑dairy milk.
Browning adds flavor and texture but you can skip it and bake directly.