Vegetarian Gluten Free Italian Meatballs

Total time42 min

Prep time20 min

Cook time22 min

Vegetarian Gluten Free Italian Meatballs

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Ingredients

6 servings

For the meatballs

½ lb ground beef (80/20)
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground pork
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ cup gluten free breadcrumbs
¼ cup whole milk
⅓ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
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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