Introduction: Gluten Free Meatballs

About: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas. I have a gluten/dairy free child who inspires much of what I create in the ki…


1lb ground beef (I use grass fed organic ground beef)
2 eggs
1 cup gluten free breadcrumbs (I make my own, but they also sell them in stores)
1/2 cup grated parmesan cheese
1 TB chopped garlic
1 tsp dried parsley
1.5 TB dried minced onion
salt & pepper


1.  Preheat your oven to 350 degrees.

2.  In your stand mixer with the paddle attachment, mix the eggs, breadcrumbs, parmesan cheese, garlic, parsley and onion.  Add a few twists of salt and pepper (I say twists because I have salt and pepper grinders...I twist about 5 times).

3.  Add your beef and mix until well combined.  You could also mix this by would just take longer.

4.  On a parchment paper lined baking sheet, form 2 inch meatballs very gently.  Don't press hard and compact them like a want them to be nice and light, almost like they might fall apart.  They also don't have to be perfectly round...see pictures above.

5.  Bake for 23 minutes.  (Yes, bake...not fry.  The crispy edge little bits they form in the oven will melt off into your tomato sauce and add lots of good flavor)

Makes about 13 meatballs (2 in each).  You can eat them immediately, store in the fridge for a few hours/days, or freeze them for later. 

Notes:  These are super easy and based on my Italian grandmother's original recipe.  While the meatballs are baking, I whip up a quick marinara sauce using glass jar tomatoes and tomato paste (see photos above).   I serve these to my 3 year old cut up into pieces, swimming in the homemade marinara sauce.  He devours them.   I serve them to my husband with pasta and salad.  He never complains....

Why do I make everything on a parchment paper lined baking sheet?  Because I am lazy and refuse to wash dishes by hand.   It is also very handy for making sure that there is no wheat/gluten cross contamination leftover on pans.

Why do I bake these instead of the traditional pan frying?   Because it takes much less time, and I don't like having to clean up oil splatters on my stove.