Vegan Gluten Free Italian Meatballs

Total time42 min

Prep time20 min

Cook time22 min

4.6

(26)

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Ingredients

6 servings

For the meatballs

½ lb ground beef (80/20)
½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
½ cup gluten free breadcrumbs
¼ cup whole milk
Chef's tip
Use an unsweetened variety so it won't add sweetness, especially in savory dishes.
⅓ cup parmesan cheese, finely grated
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
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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