Red Meat Allergy Friendly Gluten Free Italian Steak Meatballs in Marinara
Total time55 min
Prep time20 min
Cook time35 min
4.5(19)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ½ cup gluten free breadcrumbs
- ¼ cup whole milk
- 1 large egg
- ¼ 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. - 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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