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!!


Recipe Summary test

20 mins
1 hr
1 hr 20 mins
18 meatballs


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


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.

  • 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