Meatballs (Gluten Free)

Italian Meatballs

1 lb. ground dark meat chicken, grass-fed beef, pork, Italian sausages or a combination of any meat~ We use chicken.

2 garlic cloves minced

¼ c onion finely minced

¼ C Parmesan cheese

1 egg (optional)

1 tsp. Italian seasonings

Fresh pepper to taste

1/4- 1/2 C Gluten free bread crumbs~ Recipe HERE how to make OR use 2 pieces of wetted bread*


  1. Thoroughly mix all the above ingredients in a large bowl (*wetted ~ take bread and quickly run under sink faucet to gently wet, not soak, each piece of bread. Once bread is sufficiently damp, crumble or gently tear into mixing bowl). Shape the meat mixture into small 2 “ balls. They can be sautéed or baked.

To Sauté: Place in a pre-heated pan with a 2-3 Tbl. of olive oil. Sauté meatballs until browned on all sides. Approximately 10 minutes.

To Bake: Place each meatball on a parchment lined tray, and then bake for 20 minutes until they test done. (Done is when meatballs feel firm to the touch and taste). Remove from oven. Note: The meatballs will continue to cook when simmered in the sauce.

UNcooked meatballs painted with olive oil Fully baked meatballs.

2. Place meatballs in a pot with heated marinara sauce. Continue to simmer meatballs in sauce for 20 minutes.

Serve as an appetizer, over Jovial spaghetti, or in a sub sandwich (Udi’s baguette works great!)

*WATCH our cooking video how to make these flavorful meatballs HERE!

NOTE: We find chicken to have a nice fat content that adds great flavor and natural juiciness as well as it keeps meatballs from drying out. They actually taste great with or without sauce! Meatballs get eaten right out from the pan or oven! So make extra, they make a great after school snack or lunch! Freeze leftovers for another meal!

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