Meaningful Eats
Gluten-Free Meatballs (Authentic Italian-Style!)
6 servings
My #1 tip for amazing gluten-free meatballs – make sure you use the right kind of meat! Also use a panade (a flavorful mixture of soaked gluten-free bread and seasonings) instead of breadcrumbs.Serve these meatballs with gluten-free breadsticks for a comforting dinner. You also might like this gluten-free lasagna.
Ingredients
For the Meat:
- 1 pound ground beef 90% lean
- 1 pound ground pork
For the Panade:
- 2 large eggs
- ¼ cup milk of choice
- 2 cups gluten-free white bread crust removed and torn into small pieces (I use 4 slices of Canyon Bakehouse Mountain White Bread)
- ½ cup grated parmesan
- 1 tablespoon dried parsley
- ½ cup grated onion + juices
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoon kosher salt
- ½ teaspoon pepper
Other:
- 48-52 oz 2 jars favorite spaghetti sauce, marinara or any other red sauce you like!
Instructions
- Lightly grease a baking sheet. Set aside.
- In a small bowl, add the eggs and milk and whisk until smooth. Add the rest of the ingredients for the panade. Mix together and ensure the bread is fully coated. Let sit for 10 minutes.
- Gently crumble the beef and pork over the panade. I usually crumble it in layers of alternating meat so it’s easier to evenly mix together.
- Using your hands or a rubber spatula, carefully mix the meat mixture to combine. Be careful not to over-mix or smash the meat down too much!
- Use a 2 tablespoon scoop (#40) to portion the meatballs. Then use wet hands to roll the meat mixture into smooth balls (wetting hands every few meatballs) and place on the prepared baking sheet.
- Set the broiler on high. Broil the meatballs until they start to brown, about 5-7 minutes. (You just want to add some color/crust here. The meatballs will cook through in the sauce so they’re nice and tender.)
- Pour the red sauce into a large pot. Add the browned meatballs (I do this with tongs to leave any excess grease or drippings on the baking sheet behind)and bring to a simmer. Simmer for 10-15 minutes. until the meatballs are cooked through. Enjoy!
Notes
The panade: It adds so much more moisture than gluten-free breadcrumbs alone, so don't skip this step! I use four slices of Canyon Bakehouse Mountain White Bread.
Freshly ground meat: Creates lighter, more tender meatballs! (You can also use a pound of Italian sausage instead of pork, if you prefer.)
Pan-fry: You can pan-fry these meatballs if you prefer. I like how easy it is to broil them. Just remember you're only broiling them to get a little browning and color (this equals flavor!). You'll finish cooking the meatballs in the red sauce.
To Serve: Serve these meatballs over pasta or use them in meatball subs with your favorite gluten-free bread! (We like Schar baguettes!)
Dairy-Free: Use any unsweetened dairy-free milk you like and vegan parmesan.
To Make-Ahead: Refrigerate uncooked meatballs in an airtight container up to 1-2 days before cooking. For more advanced prep, freeze the uncooked meatballs to preserve freshness.
To Store: Store leftover meatballs in an airtight container in the fridge for up to 5 days. Leftovers work well for a sub sandwich!
To Freeze (uncooked): Form the meatballs, place in single layer on baking sheet, and freeze for 1-2 hours to set the meatballs. Once frozen, transfer to an airtight container or freezer bag and freeze for up to 3 months. To cook, follow the recipe (steps 6-7) on how to broil and cook the meatballs with the sauce.
To Freeze (cooked): Cool completely, place in airtight container and freeze for up to 3 months. Reheat meatballs and sauce on stovetop until warmed through.
Nutrition
Calories: 588kcal | Carbohydrates: 23g | Protein: 33g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 2445mg | Potassium: 1176mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1215IU | Vitamin C: 18mg | Calcium: 189mg | Iron: 5mg