Gluten-Free Italian Meatball Recipe

2 lbs ground sirloin (can also use a mix of sirloin, pork and veal)
½ tspn kosher or sea salt
½ tspn ground pepper
½ tspn onion powder
½ tspn garlic powder
1 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
1 tspn chopped fresh oregano
½ cup gluten-free plain breadcrumbs (we use Glutino Breadcrumbs)
½ cup grated Locatelli or Kraft Parmesan cheese
2 eggs – medium size – lightly beaten 

1. Pre-heat oven to 350°F
2. Place ground meat in a large bowl. Add all seasoning, herbs, breadcrumbs, cheese and eggs.
3. With clean hands mix all ingredients until seasonings are evenly distributed. (Should be moist.)
4. Scoop up a small palm size amount of meat mixture and roll into a meatball. Place onto non-stick baking pan or aluminum foil lined baking pan.
5. When all meatballs are formed, cover with foil and place into preheated 350° oven for 45 minutes.
6. If marinara is prepared, remove meatballs from pan and drop directly into sauce. Cook on low heat, simmering for 30-40 minutes.
7. Serve over GF pasta and enjoy!

*This recipe serves about 8 people. When I don’t want to freeze my extras, I simply cut all ingredients in half for a serving of 4.

For your gluten-free pasta needs try:
Tinkyada brown rice noodles
Bionaturae GF Pasta – PINK BAGS only!!! (green and blue contain Gluten!! DANGER!!!)
They have all kinds of pasta: penne, spaghetti, fusilli, rigatoni, linguine…. Yum!

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