Eggless Gluten Free Paneer Meatballs in Marinara
Total time55 min
Prep time20 min
Cook time35 min
4.5(23)
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)
- 6 oz paneer, cut into ¼-inch cubes
- ⅓ cup gluten free breadcrumbs
- 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. - 2 tbsp whole milk
- ¼ cup parmesan cheese, finely grated
- 2 tsp dried italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the marinara
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp sugar
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil, torn (optional)
- parmesan cheese, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground beef, paneer cubes, gluten free breadcrumbs, egg, milk, Parmesan, Italian seasoning, salt, and black pepper. 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!