Ingredients
For the meatballs:
- 1 lb ground beef (80/20 or 85/15 for a good balance of flavor and moisture)
- 1/2 lb ground pork (optional, adds extra richness)
- 1/2 cup gluten-free breadcrumbs (look for brands specifically labeled or make your own)
- 1/4 cup finely grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil for cooking
For the sauce:
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil for garnish (optional)
Instructions
Make the meatball mixture:
- In a large bowl, combine the ground beef, ground pork (if using), gluten-free breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Use your hands to gently mix until just combined. Be careful not to overmix, as this can make the meatballs tough.
Shape the meatballs:
- Use a cookie scoop or your hands to form the mixture into 1.5-inch meatballs.
Brown the meatballs:
- Heat a large skillet or Dutch oven over medium-high heat. Add enough olive oil to lightly coat the bottom of the pan.
- Working in batches, brown the meatballs on all sides. Do not overcrowd the pan. You want them to have space to develop a nice crust.
- Remove browned meatballs and set aside.
Make the sauce:
- In the same skillet, add the remaining olive oil. Sauté the chopped onion until softened, about 5 minutes.
- Add the garlic and cook for another 30 seconds, or until fragrant.
- Stir in the crushed tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring the sauce to a simmer.
Cook the meatballs in the sauce:
- Carefully add the browned meatballs to the simmering sauce.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through (internal temperature should reach 165°F).
Serve:
- Garnish with fresh basil, if desired, and serve the meatballs over your favorite gluten-free pasta, with a side salad, or in sandwiches.
Tips:
- Don’t overmix!: Overmixing the meatball mixture leads to tough meatballs. A gentle touch is best.
- Make your own breadcrumbs: Grind up some toasted gluten-free bread for the best flavor in your meatballs.
- Meal prep: Double the recipe! These meatballs freeze beautifully for later enjoyment.
- Flavor variations: Feel free to add other spices or herbs to your taste, or try different meats like ground turkey or chicken.
