Gluten Free Italian Meatballs
Classic Italian meatballs made entirely gluten-free and ultra-juicy thanks to a simple panade and a short roast in the oven.
Spaghetti & Meatballs is not something we eat often in our house, but it’s one of those meals that when a craving hits, it hits.
My typically spaghetti and meatballs go-to is actually a vegetarian version my husband found back during our Vegan days, which consists of a vegan roasted red pepper sauce with chickpea “meatballs.” It’s honestly one of my favorite meals (and one I love to make in big batches to freeze).
Cooler temperatures (and rain) swept the desert this weekend, and the call for a traditional spaghetti and meatballs rang. I already have a go-to marinara that I keep in the freezer for just this occasion. But, the meatballs I hadn’t quite perfected…until now. No matter what I did, they always turned out a little tough and a little dry.
My take this time was to incorporate a panade, a newer technique I learned going down a deep food rabbit hole. The end result with this receip is a tender, juicy, and flavorful meatball. The addition of Greek yogurt, bone broth, and the panade round out the savoriness, while giving it some bulk. The one promise I can make to you? that these meatballs won’t dry out and get even more tender when simmered in the sauce after a round of roasting in the oven (okay, so I gave you two promises).
Pro Tip: Make a double batch to freeze half so you have meatballs for the perfect rainy Sunday.
Let’s get to cooking!
Gluten Free Italian Meatballs
Yield: ~18 meatballs
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 6
Serving Size: 3 meatballs
Calories per serving: ~345 kcal
Nutritional information is only an estimate and does not include the icing topping.
Ingredients
1.25 lbs ground beef (80/20)
¾ cup gluten-free breadcrumbs
¼ cup fat-free Greek yogurt
¼ cup warm water or beef broth
2 large eggs
½ cup grated Parmigiano-Reggiano
½ small yellow onion, grated or finely minced
3 garlic cloves, finely grated
2 tbsp chopped fresh parsley (dried is okay, too)
1 tsp of dried basil
1 tsp dried oregano
¾ tsp kosher salt
½ tsp black pepper
1 tbsp avocado oil (for drizzling or spritzing before roasting)
Instructions
Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Make the panade. In a large bowl, mix the breadcrumbs with Greek yogurt and water (or broth). Let sit for 5–10 minutes, until soft and paste-like.
Build the meatball mix. Add the ground beef, eggs, cheese, onion, garlic, parsley, oregano, salt, pepper, fennel (if using), and your richness boost of choice. Mix gently with your hands until just combined. Avoid over-mixing.
Shape. With wet or lightly oiled hands, form into 1.5-inch meatballs (about 2 tbsp each). You should get around 18 meatballs.
Roast. Place meatballs evenly on the prepared baking sheet. Drizzle with avocado oil. Roast for 15–18 minutes, until golden brown and cooked through (160°F internal temperature).
(Optional) Simmer in sauce. For extra tenderness and flavor, transfer roasted meatballs to a warm marinara sauce and let them simmer for 5–10 minutes.
Recipe Notes
Dairy Free
You can easily make this recipe dairy free by swapping the Parmesan for Nutritional Yeast.