Gluten-Free Meatballs

Total Time Prep: 15 mins. Cook: 15 mins.
Yield 8 servings
Test Kitchen Approved
With these gluten-free meatballs the motto is "No bread crumbs? No problem!" Instead of bread crumbs they call for gluten-free oats, which work just as well and bring extra nutrition to the party too.

Ingredients

  • 2 pounds ground beef
  • 2/3 cup gluten-free quick-cooking oats
  • 2 large eggs, beaten
  • 1-1/2 teaspoons Italian seasoning
  • 1-1/4 teaspoons salt
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon pepper
  • 1 jar (24 ounces) marinara sauce
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons minced fresh parsley

Directions

  1. Preheat oven to 375°. Fit a 15x10x1-in. baking sheet with a wire rack; coat with cooking spray.
  2. In a large bowl, combine first 9 ingredients. Mix lightly but thoroughly. Shape into 1-1/2 in. balls. Line on prepared wire rack, spacing 1-in. apart. Bake until internal temperature reaches 165°, 25-30 minutes.
  3. Transfer meatballs to a large skillet. Add marinara sauce; bring to a simmer over medium-low heat. Cook 4-5 minutes or until marinara is bubbly. Top with Parmesan cheese and parsley.

Nutrition Facts

1 serving: 322 calories, 18g fat (6g saturated fat), 123mg cholesterol, 974mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 26g protein.

I've taken these meatballs to family reunions, especially for family members with gluten allergies. Instead of bread crumbs I use gluten-free oats, which work just as well and bring extra nutrition to the party, too. —Cathy McDowell, Tulsa, Oklahoma
Recipe Creator

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