Cooking and Serving: 40 minutes | 12 meatballs
Ingredients
Why this recipe works
Description
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Servings: 12 meatballs
Ingredients
Why this recipe works
Expert tips
Instructions
WHY THIS RECIPE WORKS
Tons of flavor: A combination of the right Italian herbs and spices, plus a.
bit of grated cheese in the meatballs means they’re always juicy and full of.
Very tender: Packing the meatballs lightly means that they’re always tender,.
No mess: There’s no need to saute your meatballs first on the stovetop.
(unless you really want to!) to get juicy, tender meatballs with lots of.
flavor. We simply spray them raw with cooking oil spray for even browning in.
Quick & easy: Since we use dried herbs, minced dried onion, and garlic.
powder, there’s no dicing onions, or chopping garlic necessary.
Ingredients required to make the recipe prepared and ready to go.
required to make the recipe prepared and ready to go.
KEY INGREDIENTS EXPLAINED
Here are the ingredients in these meatballs, with an explanation for.
Gluten free breadcrumbs: I often make my own gluten free bread crumbs.
odds and ends of leftover packaged bread, but thankfully there are lots of.
packaged options available. I like Ian’s brand, but Aleia’s, Schar, and.
Gillian’s brands are also quite good. Make sure you’re using coarse crumbs,.
which retain some shape when hydrated.
Dried herbs & spices: I like an Italian-style combination of dried oregano,.
dried basil, minced dried onion, garlic powder, and kosher salt. You can also.
replace everything but the salt with your favorite Italian seasoning, but.
don’t skimp on the seasoning since that’s what gives the meatballs much of.
their flavor and aroma.
Milk: Adds richness and softens the breadcrumbs so they combine more easily.
Ground beef: I typically use 90% lean ground beef, since fattier ground beef.
just tends to leak out of the meatballs during baking. If you’re using beef.
with more fat, just clean up any grease around the meatballs after baking and.
Parmesan cheese: Finely grated Parmigiano-Reggiano cheese adds depth of.
flavor to the meatballs. It doesn’t make them taste cheesy, just rich.
Egg: Along with the breadcrumbs, an egg is the binder that holds the.
HOW TO MAKE GLUTEN FREE MEATBALLS (STEP.
are a series of photos and an explanation of the reason behind each step to.
ensure your success making the meatballs in your own kitchen:.
MAKE THE RAW MIXTURE.
In a medium-size mixing bowl, place the dry ingredients (breadcrumbs, basil,.
oregano, onion, garlic powder, and salt) and combine well to avoid any clumping.
Add milk to make a paste and allow the mixture to sit for about 5 minutes so the.
breadcrumbs soften. This will make them easier to combine with the beef, and.
help you avoid overhandling the beef, which can make the meatballs tough, not.
Place the meat alone in a larger mixing bowl, and break it up gently with your.
fingers to separate the strands from one another. Add the softened breadcrumb.
and milk mixture to the beef and mix with clean hands gently until.
well-combined. Breaking up the beef and mixing with your hands will make it.
easier to integrate everything without overworking the meat.
Breadcrumbs and spices in small round metal mixing bowl.
and spices in small round metal mixing bowl.
Breadcrumb spice mixture with milk added in small round bowl with mixing spoon.
spice mixture with milk added in small round bowl with mixing spoon.
Hand breaking up beef and tossing with ground Parmesan cheese in metal round.
breaking up beef and tossing with ground Parmesan cheese in metal round mixing.
Hand holding breadcrumb mixture added to beef and cheese mixture.
holding breadcrumb mixture added to beef and cheese mixture.
SHAPE THE MEATBALLS
Using two spoons or a large spring-loaded ice cream scoop, divide the meatballs.
into 12 equal pieces. You can divide the mixture in half, then each in half.
again, and repeat until you have 12 parts to ensure even portioning.
Roll each portion gently between your clean palms to form a round, taking care.
not to pack the mixture tightly but using enough light pressure that they don’t.
fall apart. Loosely packed meatballs are more tender and soak up sauce well.
Spray the top of the raw meatballs generously with cooking oil spray to help.
them brown in the oven without overbaking.
Mixing bowl with meat and breadcrumb mixture for gluten free meatballs in metal.
mixing bowl with metal mixing spoon.
bowl with meat and breadcrumb mixture for gluten free meatballs in metal mixing.
bowl with metal mixing spoon.
Hands holding two spoons placing portions of meatball mixture on paper lined.
holding two spoons placing portions of meatball mixture on paper lined baking.
Hands rolling raw meatball into round shape.
rolling raw meatball into round shape.
Hand spraying cooking oil spray on raw shaped meatballs on paper lined baking.
spraying cooking oil spray on raw shaped meatballs on paper lined baking tray.
BAKE AND ADD SAUCE
Bake at 350°F for 25 minutes, then reduce the oven temperature to 325°F and.
continue to bake until they reach at least 165°F in the center on an.
instant-read thermometer. The inside may still look slightly pink, but if the.
temperature reads high enough, they’re fully cooked and safe to consume.
Pour your favorite tomato marinara sauce in a large bowl and toss the baked.
meatballs to coat fully. Allow the meatballs to sit briefly so they reabsorb.
their juices and soak up some sauce before serving warm.
8 raw meatballs on white paper and foil on tray.
raw meatballs on white paper and foil on tray.
8 baked meatballs on white paper on foil-lined baking tray.
baked meatballs on white paper on foil-lined baking tray.
gluten free meatballs in sauce closeup.
free meatballs in sauce closeup.
DAIRY FREE
In place of grated Parmigiano-Reggiano cheese, you can use nutritional yeast.
flakes and still have that depth of flavor. You can also just leave out the.
cheese entirely. In place of cow’s milk, use your favorite unsweetened nondairy.
milk, but avoid anything fat-free.
NO BREADCRUMBS
Instead of plain, panko-style gluten free breadcrumbs, you can use quick-cooking.
gluten free corn flakes or corn flake crumbs, or even crushed gluten free.
in an equal amount, breadcrumbs, you may want to reduce the amount of dried herbs and spices in the.
recipe, according to your personal taste.
REPLACING DRIED HERBS
You can replace each of the dried herbs with fresh herbs in these gluten-free.
Italian meatballs. Dried herbs are about twice as potent as fresh, so you would.
need to use twice as much fresh as dried. You can also use different herbs, or.
use about 3 tablespoons total of your favorite Italian seasoning blend as a.
replacement for all of the herbs and spices except for salt.
GROUND TURKEY MEATBALLS
You can make these meatballs with ground turkey in place of ground beef. The.
mixture will be a lot softer, and you may want to add more breadcrumbs to give.
them some more structure. Or better yet, use half ground turkey and half ground.
Meatballs in tomato sauce in white dish with one broken in half.
in tomato sauce in white dish with one broken in half.
HANDLE THE BEEF GENTLY
This is such a simple recipe that really could just have the follow.
make sure that you don’t overwork the beef so it doesn’t get tough. Pack it.
BAKE IN A MEDIUM OVEN
Lots of meatball recipes call for baking at high temperatures for much less.
time. I really prefer to bake these meatballs at 350°F for about 30 minutes to.
keep them from burning. If you’re really pressed for time, you can bake them at.
about 375°F for closer to 20 minutes.
TEST DONENESS WITH AN INSTANT READ THERMOMETER
The only way to know that your beef is fully cooked and safe to eat is an instant read thermometer and making sure the internal temperature of your.
meatballs is at least 165°F. It doesn’t have to be a fancy digital thermometer.
(even though those are quite inexpensive now). A simple analog meat thermometer.
Closeup of 4 meatballs in white dish.
of 4 meatballs in white dish.
GLUTEN FREE MEATBALL RECIPE
Prep Time: 10 minutes mins.
Cook Time: 30 minutes mins.
gluten free meatballs on serving spoon.
free meatballs on serving spoon.
This quick & easy recipe for gluten free meatballs makes tender and juicy.
meatballs every time in the oven. No special ingredients needed!
INGREDIENTS
⅓ cup (80 g) coarsely ground gluten free breadcrumbs.
2 teaspoons dried basil.
2 teaspoons dried oregano.
1 tablespoon dried minced onion, (or 1 1/2 teaspoons onion powder).
1 ½ teaspoons garlic powder.
½ teaspoon kosher salt.
½ (4 fluid ounces) milk, at room temperature.
1 pound 90% lean ground beef.
3 tablespoons (¾ ounce) finely grated Parmigiano-Reggiano cheese.
1 egg, at room temperature, beaten.
Cooking oil spray.
Preheat your oven to 350°F. Line a large rimmed baking sheet with aluminum.
foil and grease with nonstick cooking spray. Set the baking sheet aside.
In a medium-size bowl, place the breadcrumbs, basil, oregano, onion, garlic.
powder, and salt, and mix to combine.
Add the milk and mix to combine. Let the mixture sit for about 5 minutes to.
let the breadcrumbs soften while you prepare the beef.
In a large bowl, place the beef and pull it apart to loosen it gently with.
Add the grated cheese, and toss to coat the meat in the cheese. Press the.
breadcrumbs mixture into a paste, and add it to the beef. Mix gently with.
clean hands or a spoon to combine.
Add the beaten egg and mix again, gently, until everything is just moistened.
Using 2 small spoons, divide the meatball mixture into 12 equal pieces.
Roll each lightly into a ball, taking care not to pack the meat tightly.
Place the meatballs on the prepared baking sheet about 1 1/2 inches apart.
Spray the meatballs with cooking oil spray to help them brown.
Bake at 350°F for 25 minutes. Reduce the heat to 325F and continue to cook.
until they are cooked all the way through.
When they’re done, the meatballs should read at least 165°F on an instant.
read thermometer. Allow to rest briefly before serving with your favorite.
INGREDIENTS
⅓ cup (80 g) coarsely ground gluten free breadcrumbs.
2 teaspoons dried basil.
2 teaspoons dried oregano.
1 tablespoon dried minced onion, (or 1 1/2 teaspoons onion powder).
1 ½ teaspoons garlic powder.
½ teaspoon kosher salt.
½ (4 fluid ounces) milk, at room temperature.
1 pound 90% lean ground beef.
3 tablespoons (¾ ounce) finely grated Parmigiano-Reggiano cheese.
1 egg, at room temperature, beaten.
Cooking oil spray.
Preheat your oven to 350°F. Line a large rimmed baking sheet with aluminum.
foil and grease with nonstick cooking spray. Set the baking sheet aside.
In a medium-size bowl, place the breadcrumbs, basil, oregano, onion, garlic.
powder, and salt, and mix to combine.
Add the milk and mix to combine. Let the mixture sit for about 5 minutes to.
let the breadcrumbs soften while you prepare the beef.
In a large bowl, place the beef and pull it apart to loosen it gently with.
Add the grated cheese, and toss to coat the meat in the cheese. Press the.
breadcrumbs mixture into a paste, and add it to the beef. Mix gently with.
clean hands or a spoon to combine.
Add the beaten egg and mix again, gently, until everything is just moistened.
Using 2 small spoons, divide the meatball mixture into 12 equal pieces.
Roll each lightly into a ball, taking care not to pack the meat tightly.
Place the meatballs on the prepared baking sheet about 1 1/2 inches apart.
Spray the meatballs with cooking oil spray to help them brown.
Bake at 350°F for 25 minutes. Reduce the heat to 325F and continue to cook.
until they are cooked all the way through.
When they’re done, the meatballs should read at least 165°F on an instant.
read thermometer. Allow to rest briefly before serving with your favorite.