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Gluten Free Meatballs
Gluten Free Meatballs are fork tender, crowd pleasing, and dairy free, too. Get the Italian restaurant experience at home!
Servings 5
Calories 769kcal
Ingredients
- 1 cup small-torn pieces of gluten free white bread crusts removed first
- 1/2 cup finely grated onion + juices
- 1 egg whisked
- 2 cloves garlic minced
- 1 Tablespoon dried parsley
- salt and pepper
- 1-1/4 lb 85/15 ground beef
- extra virgin olive oil
- 24 oz jar good quality gluten free marinara sauce
- gluten free chicken broth
- 1 lb gluten free spaghetti
Instructions
- Mix torn gluten free bread and grated onion in a large mixing bowl then let sit and soften for a minute. Add egg, garlic, dried parsley, salt, and pepper then stir to combine. Crumble ground beef over mixture then use your hands to mix until just combined - don't over mix. 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 that's at least 10" (cast iron preferred) then heat 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 few minutes.
- After the skillet has slightly cooled, carefully add marinara sauce then use a spoon to gently coat all the meatballs in the sauce. Return skillet over medium-low heat then simmer until meatballs are cooked through, 15-20 minutes, basting and gently turning meatballs over with a spoon every so often. If the meatballs are taking too long to cook, place a lid on top of the skillet, or crimp a piece of foil on top of the skillet, and simmer until cooked through. If sauce gets too thick while simmering, add a generous glug of chicken broth.
- Meanwhile, bring a large pot of water to a boil, season with salt, add pasta, then cook according to package directions. Drain pasta then serve with meatballs and sauce.
Notes
- I like Canyon Bakehouse Mountain White bread (crust removed first) in this recipe but really any gluten free sandwich bread will work. Remove crusts first.
Nutrition
Calories: 769kcal | Carbohydrates: 101g | Protein: 35g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 981mg | Potassium: 790mg | Fiber: 5g | Sugar: 9g | Vitamin A: 773IU | Vitamin C: 12mg | Calcium: 115mg | Iron: 5mg