Gluten-Free Classic Italian Meatballs
Savor the timeless taste of Italy with our Gluten-Free Classic Italian Meatballs, a comforting dish that combines rich flavors and dietary inclusivity. Perfectly crafted with a blend of ground beef and pork, these meatballs are enhanced by gluten-free breadcrumbs, creamy Parmesan cheese, and a medley of fresh parsley and garlic for authentic Italian flair. Tender and juicy, they’re first seared for a golden crust and then simmered in a robust marinara sauce to ensure every bite bursts with savory goodness. Ideal for gluten-free diets, this recipe is an excellent choice for satisfying family dinners or special gatherings. Serve them atop gluten-free pasta or alongside roasted vegetables for a complete and utterly irresistible meal.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 120 grams Gluten-free breadcrumbs
- 2 pieces Large eggs
- 100 grams Parmesan cheese, grated
- 3 pieces Garlic cloves, minced
- 30 grams Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 60 milliliters Milk
- 2 tablespoons Olive oil
- 500 milliliters Marinara sauce
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, and gluten-free breadcrumbs.
Add the eggs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper to the meat mixture.
Pour in the milk and mix everything gently with your hands until the ingredients are well combined. Be careful not to overmix the meat mixture to keep the meatballs tender.
Using your hands, form the mixture into meatballs, each about the size of a golf ball, and place them on the prepared baking sheet.
In a large skillet, heat the olive oil over medium heat.
Working in batches if necessary, add the meatballs to the skillet and sear them on all sides until they are browned, about 5 minutes per batch.
Transfer the seared meatballs back to the baking sheet.
Place the baking sheet in the preheated oven and bake the meatballs for about 15 minutes, or until cooked through.
While the meatballs are baking, heat the marinara sauce in a saucepan over low heat.
Once the meatballs are done, remove them from the oven and add them to the saucepan with the marinara sauce. Stir gently to coat the meatballs in the sauce.
Simmer the meatballs in the sauce for about 10 minutes, allowing the flavors to meld.
Serve the gluten-free Italian meatballs hot, garnished with extra chopped parsley and Parmesan cheese if desired.
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.1 g | 287% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1057 mg | 352% | |
| Sodium | 6231 mg | 271% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 17.5 g | ||
| Protein | 216.1 g | 432% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1554 mg | 120% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1837 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
