Eggless Gluten Free Italian Steak Meatballs in Marinara
Total time55 min
Prep time20 min
Cook time35 min
4.5(19)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ cup gluten free breadcrumbs
- ¼ cup whole milk
- 1 large egg
Chef's tipFor 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. - ¼ cup parmesan cheese, finely grated
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the marinara
- 1 can (28 oz) crushed tomatoes
- 3 cloves garlic, thinly sliced
- 2 tbsp olive oil
- ½ tsp dried oregano
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp red pepper flakes (optional)
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). In a large mixing bowl, combine the gluten free breadcrumbs and whole milk and let stand for 2 minutes until the breadcrumbs absorb the milk.
- 2
Add the ground beef, egg, Parmesan, minced garlic, dried oregano, dried basil, salt, and black pepper to the soaked breadcrumbs. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!