Gluten Free Meatballs
The best gluten free Italian meatballs.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Dinner, Lunch, Main Course, Meals
Cuisine: Italian
Diet: Gluten Free
Servings: 18 meatballs
Calories: 50kcal
Cost: $8
- 1 pound ground beef Ground turkey would work too but the meatballs would not be as juicy. Use my link for Butcher Box ground beef and save on your first box!
- 1/2 cup white onion diced
- 2 eggs Use a gelatin egg for AIP.
- 1/3 cup gluten free flour Almond flour or cassava flour would work.
- 4 cloves garlic minced
- 3/4 tsp black pepper skip for AIP.
- 1/4 tsp sea salt
- 1 tbsp dried parsley
- 1 1/4 tsp dried oregano
- 1 1/4 tsp dried basil
- 10 oz Rao's red sauce Use nomato sauce for AIP.
Preheat the oven to 350 degrees F.
Mince the garlic and add the add your peeled onion to the food processor. Blend until chopped-the onion may need mixed around.
In a large bowl, combine the chopped onion, garlic, ground beef, eggs, cassava flour, and all seasonings. Mix well.
Using a 1.5-inch scooper, scooper and roll the meatballs. Place on a parchment lined baking sheet.
Bake for 20-23 minutes, or until internal temperature of meatballs reaches 165 degrees F.
Serve with Rao's red sauce and optional fresh herbs.
Storage: The best way to store leftovers is in a glass container. Be sure the meatballs are completely cool prior to storing. If you store them in the red sauce it will keep them moist.
Nutrition: The provided nutritional info is an estimate not a guarantee and is based off of this recipe making 18 meatballs.
Servings: This recipe should make roughly 18 meatballs.
Serving: 1meabtall | Calories: 50kcal | Carbohydrates: 3g | Protein: 7g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 32mg | Sodium: 56mg | Potassium: 114mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg