Paleo Gluten Free Italian Lamb Meatballs in Marinara
Total time55 min
Prep time20 min
Cook time35 min
5.0(14)
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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
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 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)
Can be omittedparmesan cheese
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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