Easy Weeknight Meatballs (Gluten-free)
Your New FavoriteWeeknight Meatballs
When it gets cold and cozy, there’s nothing I crave more than a savory bowl of spaghetti and meatballs. Sometimes it might feel like over-achiever status to pull this off on a weeknight, but I have a version that’s quick, simple and delicious. Plus it’s gluten-free, Whole30 adaptable and dairy-free adaptable.
Portion these puppies out with an ice cream scoop and bake them off in the oven. To make clean up even easier, you can cook them on parchment paper. And to really step up your game, make a double batch and freeze leftovers for another dinner down the road.
How to make these dairy-free
Just leave out the Parmesan! Add an extra pinch of salt to the meat mixture because of omitting the saltiness of the cheese.
How to make nut-free
You can omit the almond meal and use gluten-free breadcrumbs or regular breadcrumbs or panko.
Suggested ways to serve
In meatball sandwiches, on spaghetti or pasta, mashed potatoes, spaghetti squash or zoodles.
How to freeze
You can either freeze them uncooked or after they’re baked off and cooled. If you freeze uncooked, portion them out on a sheet pan and transfer the pan to the freezer. Once frozen, seal in a freezer bag and stash away. These meatballs freeze well and can be cooked straight from the freezer. Just add 8-10 minutes to the cooking time and make sure internal temperature reaches 165 with an instant read thermometer.
Looking for more gluten-free recipes?
Corn Chowder with Roasted Poblanos
Easy Weeknight Meatballs
Ingredients
- 1/2 white, red or yellow onion, grated on a box grater or minced fine
- 2 garlic cloves, finely minced, preferably grated on a Microplane
- 1 1/2 pounds 90% lean ground beef
- 1/2 pound mild Italian sausage
- 1/2 cup unseasoned almond meal
- 2 eggs
- 2/3 cup grated Parmesan or Pecorino (use a Microplane)
- 2 tablespoons flat-leaf Italian parsley, finely minced
- 1/4 teaspoon kosher salt
- Fresh ground pepper
Instructions
- Preheat oven to 400 degrees. Line a sheet pan with parchment paper.
- In a large mixing bowl, use a box grater to cut the onion. This will create a consistency that disappears into the meat mixture and adds flavor without the strong flavor of onion. Add the garlic and the remaining ingredients and gently mix until well combined. I prefer to use my hands to mix the meatballs. Don’t overwork the meat though. Use an ice cream scoop to portion out the meatballs and gently roll them. Place on the parchment paper, making sure the meatballs do not touch.
- Bake for 40 minutes, until the internal temperature is 165 degrees.
- Freezer instructions: Place the sheet pan of uncooked meatballs in the freezer. After 1-2 hours, once they are frozen, portion out the meatballs in a freezer bag, label, and date. Don’t freeze the meatballs on parchment paper because they will stick when you try to transfer them. It’s best to lightly spray the sheet pan with oil or place the meatballs on a Silpat or silicone baking mat before freezing.
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