Gluten-Free Classic Meatballs with Gravy
Savor the timeless comfort of these Gluten-Free Classic Meatballs with Gravy, a hearty dish perfect for family dinners or meal prepping. Made with a flavorful blend of ground beef, ground pork, and Parmesan, these meatballs boast a tender, juicy texture thanks to a clever gluten-free breadcrumb and milk mixture. The rich, velvety gravy, enhanced with gluten-free flour and beef broth, brings the dish together in a symphony of savory flavors. Ready in under an hour, these baked meatballs are browned to perfection before being simmered in the oven, ensuring they’re irresistibly flavorful and perfectly cooked. Topped with a sprinkle of fresh parsley, this dish is as inviting as it is delicious. Whether you’re catering to a gluten-free diet or simply looking for soul-warming comfort food, these meatballs are sure to impress.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 100 g Gluten-free breadcrumbs
- 60 ml Milk
- 1 large Egg
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 50 g, grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 3 tbsp Gluten-free flour
- 500 ml Beef broth
- 30 g Butter
- 2 tbsp, chopped Fresh parsley
Instructions
Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.
In a large bowl, combine the gluten-free breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the milk and become soft.
Add the ground beef, ground pork, egg, onion, garlic, Parmesan cheese, salt, and pepper to the breadcrumb mixture. Mix gently with your hands until just combined.
Shape the meat mixture into 16 equal-sized balls and place them on the prepared baking sheet.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the meatballs in batches and brown them on all sides, about 5 minutes per batch. Transfer the browned meatballs back to the baking sheet or oven-safe skillet.
Transfer the meatballs to the oven and bake for 15-20 minutes, or until they are fully cooked through and reach an internal temperature of 165°F (74°C).
While the meatballs are baking, prepare the gravy. In a medium saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes until golden and fragrant.
Gradually whisk in the beef broth, stirring constantly to remove any lumps. Bring the mixture to a simmer and cook until the gravy thickens, about 5-7 minutes.
Season the gravy to taste with salt and pepper.
Once the meatballs are done, transfer them to a serving dish and pour the hot gravy over them. Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
3198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 85.1 g | 426% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 897 mg | 299% | |
| Sodium | 6090 mg | 265% | |
| Total Carbohydrate | 110.9 g | 40% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 12.1 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 820 mg | 63% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2016 mg | 43% | |
*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.
