Gluten Free Italian Lamb Meatballs in Marinara
Ground lamb brings a richness and depth to meatballs that beef simply can't match, and paired with fennel seeds, fresh parsley, and a garlicky marinara, this dish tastes like something you'd order at a proper Italian trattoria. The trick to keeping them tender is soaking the gluten free breadcrumbs in whole milk before mixing — that little paste binds everything together without making the meatballs dense or dry. A hot oven gets them beautifully browned in just 12 to 14 minutes, then they finish simmering right in the sauce so every bite is juicy and infused with tomato. For anyone navigating a wheat-free lifestyle, meatballs are one of those recipes that can feel like a minefield with standard breadcrumbs lurking in most versions — here, the swap is seamless and you'd never know the difference. The marinara itself is built from scratch with sliced garlic, red pepper flakes, and crushed tomatoes, so there are no hidden fillers or thickeners to worry about. Serve it straight from the skillet with torn basil and a shower of freshly grated Parmesan, and you've got a stunning dinner for four that feels genuinely special on a weeknight.
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground lamb
- ½ cup gluten free breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp fennel seeds, lightly crushed
- ½ tsp kosher salt
- ¼ tsp black pepper
For the marinara
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- ½ tsp dried oregano
- ½ tsp kosher salt
For serving
- ¼ cup fresh basil leaves, torn (optional)
- parmesan cheese, freshly grated, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). In a large mixing bowl, combine the gluten free breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs absorb the milk and form a paste.
- 2
Add the ground lamb, egg, minced garlic, parsley, oregano, fennel seeds, salt, and black pepper to the breadcrumb mixture. Mix with your hands until just combined — do not overwork the meat.
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