Gluten-Free Extra Lean Ground Veal Meatballs
Savor the juicy, melt-in-your-mouth perfection of these **Gluten-Free Extra Lean Ground Veal Meatballs**, an irresistible blend of tender veal, savory Parmesan, fresh parsley, and fragrant garlic. Crafted with gluten-free breadcrumbs, this recipe is perfect for those with dietary sensitivities without compromising on taste or texture. Gently seared to achieve a golden crust, then baked to perfection, these meatballs are finished in a rich, aromatic marinara sauce that enhances their delicate flavor. Ready in just under an hour and serving up a wholesome protein-packed meal, they’re perfect for pairing with gluten-free pasta or a hearty side of roasted vegetables. Whether you’re hosting a dinner party or treating your family to Italian-inspired comfort food, these gluten-free veal meatballs are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams extra lean ground veal
- 60 grams gluten-free breadcrumbs
- 50 grams Parmesan cheese, grated
- 15 grams fresh parsley, chopped
- 2 units garlic cloves, minced
- 1 unit large egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 400 milliliters marinara sauce
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
In a large mixing bowl, combine the ground veal, gluten-free breadcrumbs, Parmesan cheese, parsley, and minced garlic.
Crack the egg into the mixture. Add the oregano, salt, and pepper. Use your hands or a large spoon to gently mix the ingredients until just combined. Do not overmix.
Form the mixture into meatballs, each about 1.5 inches in diameter, and place them on the prepared baking sheet. You should get about 16 meatballs.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the meatballs in batches and sear them, turning occasionally, until they are browned on all sides, about 5 minutes per batch. They do not need to be fully cooked at this stage.
Transfer the seared meatballs back to the baking sheet and bake in the preheated oven for 15 minutes.
While the meatballs bake, heat the marinara sauce in a saucepan over medium heat.
Once the meatballs are done baking, remove them from the oven, and add them to the warm marinara sauce. Simmer together for another 5 minutes to allow the flavors to meld.
Serve the meatballs hot, over a bed of gluten-free pasta or with a side of steamed vegetables.
Nutrition Facts
Calories |
1642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 4578 mg | 199% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 10.6 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 761 mg | 59% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1945 mg | 41% | |
*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.
