Meatballs are one of those foods that I just assume I can’t have now that I’m Gluten Free. Most places use some short of Gluten-filled bread as a binder. It doesn’t matter if it is bread crumbs, cracker crumbs or panko, meatballs are typically danger zones at restaurants. It is from this void of meatballs in my life that I decided to create my one Gluten Free meatballs. And not just any meatballs, but meatballs that you want to eat and that taste good.
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 2 egg yolks
- 1 tbsp chopped parsley
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tbsp chopped onion
- Optional - 1 tbsp grated parmesan cheese
Instructions
- Heat your oven to 375 degrees.
- Place a wire rack inside a baking sheet and lightly grease the rack.
- In a bowl combine all the listed ingredients.
- Combine with your hands or a mixer on low speed.
- Roll the mixture into 1-2" balls with your hands.
- Place on a prepare wire rack.
- Bake for 30 minutes
- Makes around 28 meatballs
These meatballs are GOOD! The egg yolks hold them together and the fresh herbs, onion and seasoning just make these meatballs pop with flavor. If you aren’t able to devour all of the meatlballs in one sitting, you can easily freeze the rest for later.
You can enjoy your Gluten Free meatballs in a Gluten Free sub (use a GF hot dog bun), over GF noodles and red tomato sauce or just plain.
Our little guy was downing these meatballs like they were candy!
Enjoy making and eating these meatballs as you fill the meatball void in your Gluten Free life!
Want more Gluten Free Recipes? Check out my recipe page!
Barbara says
I made meatballs this week with Southern Homestyle gf Corn Flake Crumbs, egg, Parmesan cheese and herbs. They were amazing.
Aga says
I tried this recipe with Vegetable broth and added some tapioca starch to thicken it a bit. The end result was fantastic, they were the best meatballs ever 🙂 Thank you so much for such a wonderful and easy recipe.
imaceliac says
Aga,
So glad you loved it! Will have to try it with Veggie broth next time – great idea!
Pam