Gluten Free Italian Steak Meatballs in Marinara
These hearty, herb-packed meatballs simmered in a garlicky crushed tomato sauce are the kind of comfort food that makes everyone at the table lean in for seconds. The swap that makes this recipe work is simple: gluten free breadcrumbs soaked in whole milk create the same tender, juicy texture you'd expect from a classic Italian meatball — no compromise needed. Finely grated Parmesan, minced garlic, dried oregano, and basil go straight into the mix, so every bite is deeply savory before the marinara even enters the picture. The meatballs roast at high heat first, building a golden crust, then finish low and slow in the sauce so they absorb all that rich tomato flavor. Store-bought marinara can be a minefield of hidden thickeners and additives, but this one is made from scratch in about 10 minutes with crushed tomatoes, sliced garlic, and a pinch of red pepper flakes. The whole recipe serves four and comes together in one baking sheet and one skillet, which means cleanup is as easy as the cooking. Torn fresh basil on top is optional, but it adds a bright finish that really pulls the whole dish together.
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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
- 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.
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