Gluten Free Italian Meatballs

No need to stuff with empty, carb-rich bread crumbs. These Gluten Free Italian Meatballs are a real crowd pleaser.

Gluten Free Italian Meatballs by

Well, my dear niece, Nassim, is graduating from college this weekend. You may remember me writing about her in the post for Whiskey Tri Tip. The family dinner party will be held after the graduation and Nassim wanted all of her favorite foods for that night. From me, she requested my Gluten Free Italian Meatballs. How can I say no?


This is a great recipe that can be made in advance. You can make enough for an army, eat what you want and freeze the rest for later. The main difference with this recipe is the lack of bread crumbs. I never liked the idea that my MEATballs were filled with bread. Not only was it not healthy, but I found it unnecessary. They may be a little more dense than the bread-fluffed meatballs, but they are more filling and have fewer empty carbs.

Serve with pasta, bread for sandwiches, or even top a pizza with it and you’ve got a great meal for the whole family.

Gluten-Free Italian Meatballs

Most recipes ask for bread crumbs or bread soaked in milk. But while on a low-carb diet, I wanted meatballs without the bread. These meatballs are filling, moist and very tastey. Great alone, in a sandwich or with pasta. Recipe by Laura Bashar of Family Spice


  • 1 lb ground beef
  • 1 1/4 lb Italian turkey sausage links
  • 2 eggs, large
  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 tsp parsley, dried
  • 1 tsp basil, dried
  • 2 garlic cloves, crushed
  • 1/4 cup onion, minced
  • 2 TBS extra virgin olive oil
  • 4 cup marinara sauce, homemade or store-bought


  1. In a large bowl, using your hands, combine until fully incorporated:
    • 1 lb ground beef
    • 1 1/4 lb Italian turkey sausage links
    • 2 eggs, large
    • 1/2 cup Parmesan cheese , grated
    • 1 1/2 tsp parsley, dried
    • 1 tsp basil, dried
    • 2 garlic cloves , crushed
    • 1/4 cup onion , minced
  2. Let mixture sit for at least 10 minutes.
  3. Using the meat mixture, form meatballs and place on plate or baking sheet until ready to use. For 1.5-inch size, you will make approximately 20 meatballs.
  4. Heat a large non-stick skillet over medium-high heat and add:
    • 1 TBS extra virgin olive oil
  5. Working in two batches, place about half the meatballs into the hot skillet.
  6. Brown each side of the meatball, gently rotating them every 3 minutes.
  7. Place browned meatballs into an oven safe casserole dish.
  8. Add to the hot skillet:
    • 1 TBS extra virgin olive oil
  9. Brown the remaining meatballs and place in casserole dish.
  10. Coat and cover the meatballs with:
    • 4 cup marinara sauce , homemade or store-bought
  11. Place casserole dish in the oven and bake for 20 minutes.


Serving Suggestions: Serve alone, with your choice of pasta, with bread for meatball subs or as a topping for a meatball pizza.

Prep Time:

Yield: 8 servings

Cook Time:

Gluten-Free Italian Meatballs Detail

Buon Appetite!

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