Gluten Free Italian Meatballs
Classic Italian meatballs are one of those comfort-food staples that can feel off-limits when you're avoiding gluten — especially since traditional recipes rely on regular breadcrumbs as a binder. This version swaps in gluten free breadcrumbs soaked in whole milk, which creates the same tender, juicy texture you'd get from the original without any compromise. A blend of ground beef and ground pork keeps things rich and flavorful, while finely grated Parmesan, minced garlic, fresh parsley, and dried oregano bring all that classic Italian depth to every bite. Baking them on a wire rack at high heat means the outsides get beautifully browned all around while the insides stay moist — no pan-frying required. The recipe makes 18 meatballs, so it's a generous spread that works just as well for a weeknight dinner as it does for feeding a crowd of six. Serve them alongside warmed marinara for dipping and a scatter of fresh parsley, and honestly, nobody at the table will be thinking about what's missing.
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Learn more →Ingredients
6 servings
For the meatballs
- ½ lb ground beef (80/20)
- ½ lb ground pork
- ½ cup gluten free breadcrumbs
- ¼ cup whole milk
- ⅓ cup parmesan cheese, finely grated
- 1 large egg
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 1 tbsp olive oil
For serving
- 1 ½ cups marinara sauce, warmed, for serving
- 2 tbsp fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and brush or drizzle the rack lightly with the olive oil.
- 2
In a large mixing bowl, combine the gluten free breadcrumbs and milk. Stir and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
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