Yes, it’s possible to prepare tender, juicy dinner meatballs that are gluten free! This well-tested recipe for homemade gluten-free meatballs is made using ground chuck (a type of ground beef with high fat content) and no breadcrumbs or egg! You’ll briefly brown the meatballs in the oven before transferring them to a simmering sauce stovetop, which avoids moisture loss. Yields 5 servings.
To brown the meatballs spread the olive oil on a baking sheet. Place it in the oven and preheat to 350°F. Meanwhile, mix together the meatball mixture.
1 tablespoon olive oil
In a large bowl, place the ground beef, parmesan cheese, parsley, salt, pepper, and garlic powder. Mix together with you hands. Portion out in 1 ½ - 2-inch sized balls (slightly larger than golf balls).
Transfer meatballs to the hot, greased baking pan in a single layer. Bake meatballs till browned, but not cooked through, about 15 minutes.
While the meatballs are cooking, warm the sauce in a large saucepan. Add the meatballs, along with some of the pan drippings, to the sauce. Bring the sauce to a boil, lower heat to a gentle simmer, and cook partially covered for 2-3 hours, stirring occasionally.
3 - 24 ounce jars meatless spaghetti sauce or marinara
Serve over cooked pasta, as is for a low carb dinner, or on gluten-free ciabatta for a meatball sub.
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Notes
Make-Ahead and Freezing Tips
First, make sure the sauce and meatballs have completely cooled. Use a slotted spoon to remove the meatballs, transferring them to a gallon ziplock freezer bag in a single layer. Freeze the sauce separately.Lay bags flat and freeze up to 3 months. Thaw overnight in the refrigerator and rewarm together in a large saucepan.This recipe may also be prepared up to 3 days ahead of time and refrigerated in an airtight container.