Vegetarian Gluten Free Italian Meatballs
Total time42 min
Prep time20 min
Cook time22 min
4.6(26)
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Learn more →Ingredients
6 servings
For the meatballs
- ½ lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse 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
- ⅓ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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