Rating: 4 stars
2 Ratings
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I have to cook gluten-free for some family members who love Italian food, but cannot tolerate the gluten. I have re-vamped my recipes so they can enjoy good food with the rest of the family. Even if you are not GF, you will still enjoy these meatballs. They are delicious!!

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Recipe Summary test

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
6
Yield:
18 meatballs
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat milk and egg together in a large bowl. Mix bread crumbs in until a paste forms. Add ground beef, onion, garlic, and parsley, and mix with your hands until just combined.

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  • Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.

  • Measure meatballs using an ice cream scoop. Roll balls with dampened hands and place on the prepared baking sheet

  • Bake in the preheated oven until meatballs are no longer pink in the center and an instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C), about 30 minutes.

  • While meatballs bake, heat tomato sauce in saucepan over medium heat.

  • Add baked meatballs to the sauce and simmer, uncovered, for 30 minutes.

Cook's Notes:

You can use water in place of milk, if you prefer.

You can bake these meatballs, which I always do because it is easier for me, or if you prefer, you can fry them for a more authentic Italian meatball. I serve these with sauce and grated cheese, sometimes with GF pasta, or just GF rice with tomato sauce. Mangia!

Nutrition Facts

324 calories; protein 23.3g; carbohydrates 18.6g; fat 17.3g; cholesterol 104.1mg; sodium 785.5mg. Full Nutrition
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