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Gluten-Free Italian Meatballs

 Gluten-Free  Italian Meatballs---

Spaghetti and Meatballs is a classic Italian-American dish, for those of us with Celiac or Gluten Sensitivity meatballs are usually a huge "no-no" because most are made with gluten filled breadcrumbs. We updated an old family recipe and made it gluten free, its a quick and easy recipe to add to your arsenal of gluten-free meals. 

As always, this is a large recipe, it can be made into a smaller recipe, or make the entire recipe and freeze half for a super-quick meal later.

INGREDIENTS:

  • 3 lbs. lean ground beef 
  • 1 12 oz. gluten-free bread crumbs ( we used 4C Gluten-Free Breadcrumbs)
  • 1 cup milk
  • 3 eggs
  • 2 tsp. salt
  • 1 tbs. Worcestershire Sauce
  • 2 tsp. pepper
  • 2 tsp. onion powder
  • 2 24 oz. spaghetti sauce ( we used Barilla Chunky Traditional---it's specified gluten-free on the jar)
  • 2 8 oz. gluten-free pasta (we used Mueller's Gluten-Free Fusilli Pasta--corn and rice blend)

 DIRECTIONS:

  • Preheat oven 400 degrees, and grease baking sheet lightly with oil or spray with cooking spray. Put ground beef into large mixing bowl.

 

  • Add eggs, milk, salt, pepper, Worcestershire Sauce, bread crumbs, and onion powder.

 

  • Use your hand to thoroughly mix ingredients.

 

  • Roll into 2 inch balls.

  • Spread out on baking sheet.

  • Bake for 12 minutes to 15 minutes until no longer pink in the center.

 

  • In a large pot, add spaghetti sauce and meatballs and simmer on low for around 15 minutes.

 

  • Cook pasta according to directions on box. Serve meatballs over pasta.

VOILA!

WE HAVE GLUTEN-FREE ITALIAN MEATBALLS OVER GLUTEN-FREE PASTA.



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