A few weeks ago I wanted to make a dinner the entire family would love. Something Lincoln wouldn’t be skeptical of, Ben wouldn’t need a peanut butter sandwich after, and that I would feel good about feeding to all three of us. Meatballs randomly popped into my head, and after a quick Google search I decided on Classic Italian Meatballs. We had all the ingredients on hand, the prep list was short, and the recipe promised greatness…and 1,000% delivered.
Soft and creamy, the meatballs tasted like the baseball-sized ones I used to get nestled into spaghetti noodles at my family’s favorite Italian restaurant growing up. Ben took one bite and said, “Babe, these are incredible!” (hence the name Incredible Italian Meatballs.) Ben doesn’t say anything is incredible very often, so I knew I’d hit the jackpot.
I want to heavily credit Nagi at RecipeTin Eats for this recipe, which I only adapted to remove gluten and dairy (for Lincoln,) as the bones are the same. This recipe is going to become a signature dish for you. One that your kids, spouse, and/or roomies will ask for week after week.
The secret to Incredible Italian Meatballs is using torn, squishy gluten-free white bread (read on for my favorite brands) instead of bread crumbs, which create fall apart-tender meatballs with an almost toasted bread crumb taste. The other is using high quality marinara sauce to simmer them in. Both create meatballs that taste like they came from the kitchen of your Italian Grandmother, aka really authentic and absolutely decadent tasting. I can’t wait for you to try this recipe!
You’ll need 1/2 cup grated onion + juices for the meatballs, which I found was easiest to achieve by using the fine side of a box grater. I’ve also used a coarse microplane, but the box grater works best. Just make sure you’re not using the big side, which you’d use to grate cheese, as the grated onion ends up too large and doesn’t melt into the meatballs.
Add the grated onion plus juices to 1 cup small torn pieces of soft gluten-free white bread in a big bowl then let soak for a minute. Gluten-free bread is known for being hard as a rock and/or super crumbly, but there are two brands I’ve had great success with in this recipe – MyBread gluten-free flatbread (found at Whole Foods,) and Canyon Bakehouse Mountain White bread (found at Hy-Vee and Super Target.) Whatever bread you go with (and you could totally use regular white sandwich bread if you’re not GF,) make sure the crusts and any tough pieces are removed before you tear them into small pieces.
Resist the urge to crumble the bread into crumbs as the big pieces totally make both the flavor and texture of these meatballs!
Next add 1 egg, 2 cloves minced garlic, 1 Tablespoon dried parsley, salt, and pepper to the bowl then stir to combine.
Finally, crumble 1-1/4lb 85/15 ground beef over the top, mix with your hands until well combined, then shape into 18-20 golf ball-sized meatballs. I think the fattier ground beef makes for a more luscious, creamy meatball and highly recommend.
Time to start cooking! Heat a large, heavy-bottomed skillet (at least 10″ – a cast iron works best,) over medium/medium-high heat (6/10 on the heat scale,) then add enough extra virgin olive oil to cover the bottom in a thin layer. Carefully add half the meatballs then saute until they’re browned on all sides but not entirely cooked through.
As I’ve mentioned, these meatballs are really soft and creamy, so be as gentle as you can when turning to brown on all sides. Tongs work fine but a spoon will help keep their ball shape even better. Once the first batch is thoroughly browned on all sides, remove to a plate then repeat with the second batch.
Once the second batch of meatballs has browned, carefully add the first batch back into the skillet then remove it from the heat for a minute to cool down. Carefully add 24oz marinara sauce to the skillet then use a spoon to make sure all the meatballs are covered in sauce. Turn the heat down to medium-low then return the skillet to the heat and simmer until the meatballs are cooked through, 15-20 minutes, gently basting and turning the meatballs over every so often. If the sauce gets too thick as it reduces, add in a glug of chicken broth.
This is definitely a recipe you’ll want a good marinara sauce for. Pass on the Prego and Ragu and spring for a $5-8 dollar jar that has no added sugar and a clean ingredient list (or make your own if you have the time!) It 100% makes a difference at the end taste-wise, especially because the sauce reduces as the meatballs cook. Right now I am L-O-V-I-N-G Bove’s Marinara Sauce which costs $5, is gluten and dairy-free, and is stocked in my regular grocery store’s (Hy-Vee) health food section. You’ll love it!
Once the meatballs are fully cooked, swirl cooked spaghetti on a plate (timing instructions for cooking the pasta are in the recipe below,) then top with a few creamy, classic, INCREDIBLE meatballs, and dig in!
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Incredible Italian Meatballs
Description
Incredible Italian Meatballs are just that - incredible! Soft and savory, these gluten-free, classic Italian meatballs will quickly become a family favorite.
Ingredients
- 1 cup small torn pieces of soft gluten-free white bread (no crusts)
- 1/2 cup finely grated onion + juices
- 1 egg, whisked
- 2 cloves garlic, minced
- 1 Tablespoon dried parsley
- salt and pepper
- 1-1/4lb 85/15 ground beef
- extra virgin olive oil
- 24oz jar gluten-free marinara sauce (I love Bove's)
- chicken broth
- 1lb gluten-free spaghetti
Directions
- Mix white bread and grated onion in a large bowl then let soak for a minute. Add egg, garlic, dried parsley, salt, and pepper then mix to combine. Crumble ground beef over mixture then use hands to mix until just combined. Shape into golf ball-sized meatballs (about 18-20) then place onto a plate.
- Add enough extra virgin olive oil to cover the bottom of a large, heavy-bottomed skillet (at least 10") then preheat over medium/medium-high heat (6/10 on the heat scale.) Add half the meatballs then saute until evenly browned on all sides but not completely cooked through, carefully turning the meatballs with tongs or a spoon as they will be very soft. Transfer browned meatballs to a plate. Brown second batch of meatballs then gently add the first batch back into the skillet. Remove skillet from heat to cool down for a minute.
- Bring a large pot of water to a boil, season with salt, add pasta, and then cook according to package directions.
- Meanwhile, carefully pour marinara sauce into the skillet then use a spoon to gently coat all the meatballs in the sauce. Return skillet to the burner then turn heat down to medium-low and simmer until meatballs are cooked through, 15-20 minutes, basting and gently turning meatballs over in the sauce with a spoon every so often. If meatballs are taking too long to cook (meaning they didn't cook enough during the browning process,) place a lid or crimp a piece of foil on top of the skillet then simmer until cooked through. If sauce gets too thick while simmering, add in a glug of chicken broth.
- Drain pasta then serve with meatballs and sauce.
Notes
- I like to add a drizzle of extra virgin olive oil into the sauce while the meatballs are simmering to add a little extra richness.
- I have used both MyBread flatbread and Canyon Bakehouse Mountain White bread in this recipe and both work great. Just don't include any tough/hard pieces and/or crusts.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Once your family tastes these incredible meatballs, it’ll be hard serving them plain meat sauce or store-bought meatballs. Spaghetti night will never be the same (in a really good way!) Enjoy!
I’ve tried the original recipe and they are indeed delicious! Can you tell me if you’ve tried the trader joes gluten free breads? I have family members that avoid gluten and id like to have some on hand when they visit this summer.
I haven’t! I know a ton of people who are gluten-free recommend them, though I’m not 100% sure if they’re made/packaged in a dedicated facility/production lines which would be important if your family members have Celiac. The back of the package should give you that info!
What a guy you have there, those cinnamon buns look awesome!
I’ve never tried flakes versus crumbs in my meatballs, I’ll have to give this a go
Happy Easter! These meatballs really look so good!
The Pioneer Woman does a classic meatball and pops the meatballs in the freezer for a few minutes before cooking- might help this recipe too!:)
What gorgeous grandkids your mom has! :) And how sweet of Ben to create GF cinnamon rolls for you! They look amazing!
Patiently waiting for this cinnamon roll recipe. I tell everyone an ooey gooey cinnamon roll is the one thing I really miss since going GF 3 years ago. :)
I’m so excited to see you using Bove’s sauce! It’s a staple here in Vermont and I love that it’s made of clean, natural ingredients—it’s totally my go-to sauce (and the mushroom and wine flavor is great too!). Another locally made product I’d recommend is Against the Grain GF frozen pizza—the best I’ve found so far. Can’t wait for that cinnamon roll recipe—those are definitely one of the foods I’ve missed since going GF five years ago.
It is so, so good! I kept having a reaction to our favorite local sauce and was so bummed to have to find another go-to sauce, but Bove’s has totally hit the spot!
These look amazing! My son loves meatballs. Will definitely give these a try. If you’re looking for another gluten-free bread option, check out Mama Stoen’s (http://mamastoens.com/on-line-store.html). Available at some HyVees and on Amazon.
Such cute pictures!!!! And such happy faces :)
Oh man! Those meatballs look DIVINE! Maybe we’ll make them this coming weekend. Thank you.
Your Easter pictures are so cute! And the cinnamon rolls do look amazing!
I WANT TO GO ON THE EASTER EGG HUNT!!! Gee! I swear, you grow out of things then when you hit a certain age, you want to experience the childish joy of things like Easter Egg Hunts all over again!!! So glad you enjoyed this Kristin and lovely to read about your Easter! Nagi
So true, Nagi! You really don’t remember how much FUN those events/traditions are until you get to experience them again. :) Thank YOU again for such a wonderful recipe that we will be making for years and years!
LOVE Boves!! I go there whenever I’m in Vermont. Best pasta place ever!!
How did you read my mind? My 2 year old son has to have a PB sandwich after every meal except mac&cheese and grilled cheese. I could just say no to the PB sandwich, but if he goes to bed hungry he will wake up in the middle of the night, then I’ll be exhausted. I’m weak!
I’m from NJ and my instinct was “okaaayyy, pasta night is legit but what about the LEFTOVERS homie” –Italian food only gets better! chop them and throw them on some pizza or make a cold meatball sub(the besssst). So glad youre getting to enjoy tasty comfort foods and staying safe for your family’s dietary needs. :)
Heather, YESSS. I’m a South Philly Italian, and these meatballs look bomb. My Grandpop always said to use the fattiest ground meat for luscious meatballs. I’m going to try grating the onion too.
And I ALWAYS make my own marinara. Store-bought jarred “sauce?” NEVER. Gross. Takes like 10 minutes to make your own.
That’s all very lovely, but NO ONE eats meatballs in Italy. Seriously, no one. It is in American invention, just like many of your Pizza creations that do not exist in Italy. I am sure, it’s delicious, but they’re American meat balls, not Italian ones. Believe me, I am Italian, from Milano.
Hi Maria! Kristin might’ve used a variation of a Sicilian dish that my grandma(she was Italian. She was Calabrian.)used to make; it included meatballs in gravy; just not over pasta, of course. Still Italian, though! :)
Looks great!
Nothing satisfies my soul like a ginormous plate of spaghetti and meatballs. These ones look perfect and I’m going to have to try that sauce too. Hope they have it down where I live in Miami. Thanks for another great recipe!
These sound fantastic! I would love to make this on weekend.
amazing Italian meat balls :)
Think your crock pot spaghetti sauce recipe would work here? It’s a favourite in my house.
I would probably stick to a jar just because the crock pot sauce already has ground beef in it!
I made these today and put them on your spaghetti squash pizzas. SO GOOD. Standing over the stove with them was kind of meh, I probably should have cooked them in the sauce and let them simmer for a while. They are delicious and so are the spaghetti squashes!
Kristin, bravo!! These were the best meatballs we have ever eaten…I have made Ina Gartens many times. These are better. Much better! Thanks for another WIN.
YAYY!!! So glad you loved them! Thanks for the feedback. :)
[…] fulfilling a craving for a huuuuuge cinnamon roll after seeing Kristin post about them last week. I couldn’t get them off my brain…so when I found a pack of two in the bakery while grocery […]
Can you please post the recipe for the cinnamon rolls you mentioned on this post? Or email me separately? I really want to make them!
You bet! Still haven’t tested them again so I’ll post the recipe after I do!
Love the pictures! I had fun watching my 3 and 5 year old grandsons hunt for Easter eggs. If these meatballs taste even half as good as the pictures look, we are in for quite a treat! I am always looking for new recipes for my hubby who is gluten sensitive. I will try the bread and marinara sauce that you stated came from HyVee. I am so anxious to make these!! (definitely this week!)
So delish!!! You said 18-20 meatballs and it made 19- perfect directions! Our nineteen month old ate 3 bowls ! ?
That is unbelievable! I’m so glad you all enjoyed!
Made these last and night and they were a total hit! THANK YOU! Question though – how do you handle grating the onion? My eyes were on fire and the tears were out of this world (much worse than when I cut onion)! Any tricks or tips?
I’m so glad to hear it!! I think the only way around the onion tears are use a food processor shredding blade to contain the fumes. They made my eyes water really bad on the box grater too!
[…] cheese and tortillas, maybe also some red cabbage and lime! Warning slow cooker needed! Wednesday: Incredible italian meatballs Thursday: Thai chicken lettuce wraps Friday & Saturday: Take the night off, enjoy leftovers […]
[…] Sunday: Baked fish fillet sandwiches Monday: Zucchini chickpea fritters & side salad of lettuce, cherry tomatoes and red onion. Tuesday: Slow roasted pork carnitas – with avocado, cheese and tortillas, maybe also some red cabbage and lime! Warning slow cooker needed! Wednesday: Incredible italian meatballs […]
I’m looking for a meatball recipe, but would like to tweak this one a bit. Would this recipe work by using 1 cup of just regular panko bread crumbs? Or do you have to crumble up whole slices of bread?
Hi Shana! Since I can’t eat panko I haven’t tested it out. 1 cup seems like a lot to me, I’d maybe start with 1/2 cup and go from there?
Ohhhhhhh my goodness Kristin- these are SO GOOD!!!!
I just made them – used oregano instead of parsley and multigrain bread instead of white, and they came out FANTASTIC!! I’m eating them in a bowl of spaghetti squash a la your other recipe. Just had to pop in to say thank you for such a great recipe!!
These look great! Can I add fresh herbs? Are they freezer friendly? Thanks!
Hi Seema! Yes, these are freezer friendly and you can add fresh herbs too!
[…] (Incredible Italian Meatballs here) […]
These meatballs look amazing. Can not wait to try them. I must ask about the cinnamon rolls in the picture, which are something I have missed since learning I have celiac disease, can you share that recipe?
[…] These classic Italian meatballs are gluten free and dairy free and taste incredible! Make sure you read through the recipe so you don’t miss the secret behind these fall apart-tender meatballs. (via Iowa Girl Eats) […]
Hi, really want to try these meatballs. I wanted to know if I could freeze the balls after browning or cooked all the way through with the marinara sauce?
Thank you
Tracy 😊
I’ve made this recipe several times and my husband and I absolutely love it!! Every time I see the recipe in my recipe box, I crave it until I make it again. Thanks so much for sharing it!
Hello what can i substitute the egg with?
Although I don’t need anything to be gluten-free, I love looking at (and making) your recipes. A fantastic canned tomato brand is Tuttorosso (recommended by America’s Test Kitchen). It was hard to find at first but now most stores carry it. It makes all my tomato-based recipes a hit! Not sure if it’s gluten-free though.
Hello Eddie – our canned tomato products are gluten free! Thank you for the shout out! We are mostly available along the east coast, but also available for purchase online. These meatballs look amazing! Always looking for a new recipe to try!
I just made these tonight and they were a big hit. Thanks much for sharing this great recipe!
I’ve been mostly gluten free and dairy free for 4 years and haven’t found a good recipe until now. We all loved it even my daughter! Thank you!
Can I use turkey?