Name: Traditional Italian Gluten Free Meatballs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 pounds of ground beef (80/20 chuck works best with this recipe); 1 egg; 1 tablespoon of parmesan cheese (grated); 3 cloves of garlic (finely minced); 1 teaspoon of parsley; 1/4 cup of gluten free bread crumbs; 1 teaspoon of salt; oil for frying

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Wonderful gluten-free meatballs. My friend’s grandmother gave me her traditional meatball recipe. Here’s my gluten-free version of the recipe.

When I was a young girl, my good friend was Italian. She often invited me to come with her to her grandmother’s house on Sunday.

There were always large homemade meatballs, pork chops, sausage, etc.. There was always joking and laughter as her aunts, uncles, and cousins gathered together.

They treated me like family, and I’ll never forget their warm smiles.

When I asked my friend’s lovely Grandma how she prepared her wonderful meatballs, she listed the ingredients as a handful of this and a handful of that.

Ingredients

You just won’t believe how these simple ingredients (ground beef, an egg, Parmigiano cheese, parsley, garlic, salt and breadcrumbs) combine for mouthwatering meatballs.

How to make gluten free meatballs from scratch

*Free printable recipe card is available at the end of the post.

Ready to make traditional meatballs? Let’s go.

We start with ground beef. (80/20 chuck works best with this recipe.)

Combine your beef with a beaten egg and a handful of Parmigiano cheese. In this case a handful equals a tablespoon. (I use aged Parmigiano Reggiano).

Next add some parsley, about a teaspoon, and some finely minced fresh garlic.

Next, mix in a handful of your favorite breadcrumbs. Since my family is gluten-free, I use Shar’s bread crumbs, (In this case a handful is equal to a quarter of a cup). Season with salt.

Gluten free and dairy free meatballs

If dairy doesn’t agree with you, you can eliminate the cheese or go with your favorite dairy free cheese.

Pro tips and Recipe notes

Now you’re ready to roll your meatballs. Not too tight, however. You want to lightly roll them between your hands to form a ball that feels like it will hold together, but lightly so they will absorb the sauce that you will simmer them in after you fry them in oil.
I use extra-virgin olive oil for frying over a medium flame being careful that the oil doesn’t smoke.
Leftovers will keep in an airtight container in the fridge for 4-5 days.

Finally simmer your meatballs in homemade sauce.

You’re going to love these traditional meatballs. É squisito!

P.S. If you make this recipe, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

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