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overhead view of white bowl with spaghetti and gluten-free meatballs with marinara sauce, Red and white napkin on right, cheese grater and wedge of parmesan on left. Wood background.

Gluten-Free Meatballs

Author: Janet Harlow
Course: Main Course
Cuisine: Mediterranean
Servings: 24 meatballs
These gluten-free meatballs are baked and layered with garlic, onion and several different herbs. For perfect meatballs getting the flavor just right is important. But just as important is the rolling technique. I'll show you how to do both!
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins

Ingredients
  

Meatballs

  • 1 lb dark meat ground turkey
  • ¼ lb ground pork not lean
  • 1 small onion minced or 2 tsps granulated onion
  • 1 Tbsp minced fresh parsley
  • 2 Tbsp dried mint
  • 1 Tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp+ kosher salt
  • ¼ tsp finely ground black pepper
  • 1 egg
  • ¾ cup gluten-free bread crumbs
  • 1/3 cup milk dairy-free is fine too

Sauce

  • 1 Tbsp olive oil
  • 1 tsp granulated garlic or 3 cloves minced garlic
  • 2 tsp granulated onion or ½ onion minced or grated
  • 1 can tomato paste
  • 1 cup low-sodium chicken or vegetarian broth
  • 2 Tbsp dried Italian herbs 1/4 c fresh herbs
  • salt
  • 1/4 tsp dried chili flakes

Instructions
 

Make the Meatballs

  • Heat the oven to 400°F
  • In a large mixing bowl, combine all the ingredients except the meat. Beat until well combined. Let sit for 5 minutes.
  • Add the meat. Now take your time because one key to a good meatball is to keep it fluffy. If you mash, the meatballs will turn out dense. So use your fingers to break up the meat and gently combine it with the herb and bread crumb mixture.
  • The next key to a good meatball is to make sure the flavors are right before cooking. But of course you can’t taste raw meat! Tasting it before cooking all the meatballs is crucial. So put a small skillet on the stove, heat it up and drop in a small piece of the meat mixture. Cook it through and taste. It may need more salt. If so, add a few pinches. You should be able to taste the mint and oregano, if not add a few pinches more of each. Gently combine again and cook another small piece to taste.
  • Cook it through and taste. It may need more salt. If so, add a few pinches. You should be able to taste the mint and oregano, if not add a few pinches more of each. Gently combine again and cook another small piece to taste.
  • When you’re satisfied with the flavor it’s time to make meatballs. Spray a mini muffin tin or donut hole pan with oil.
  • Again no dense meatballs. So gently form them and try not to be concerned about them being perfectly round. The less you roll them around, the better. Cup your hands as you roll them to prevent pushing too hard.
  • Place in a greased donut hole pan or mini muffin tin and bake for 25 minutes.
  • Meanwhile . . .

Make the Sauce

  • Heat a sauce pan over medium-high heat. Add the olive oil, granulated garlic and onion. Swirl the pan for 15 seconds. If you’re using fresh onion and garlic cook the onion for 5 minutes then add the garlic and cook for another 30 seconds.
  • Add the tomato paste and stir with a whisk. Add the remaining ingredients and stir until well combined. You will need to add the salt to taste. The saltiness of your tomato paste will determine how much you will need. Add a pinch or two and taste until you like it.
  • Simmer over low heat for 5 minutes. Taste again and adjust the seasoning to your taste.

Nutrition

Serving: 4meatballsCalories: 388kcalCarbohydrates: 15gProtein: 37gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 12gCholesterol: 141mgSodium: 501mgFiber: 3gSugar: 6g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.