Description
Tender and flavorful gluten-free meatballs made without breadcrumbs perfect for pasta, subs, or served on their own with your favorite sauce.
Ingredients
Scale
- 1 lb ground beef or ground turkey
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour or gluten-free oat flour
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- Olive oil for baking or pan-frying
- Optional: 1/4 cup milk (for extra tenderness)
Instructions
- 1. Preheat oven to 400°F (200°C) or heat a large skillet over medium heat with a bit of olive oil.
- 2. In a large bowl, combine ground meat, egg, Parmesan, almond flour, garlic, parsley, salt, pepper, and oregano.
- 3. Add milk if desired for extra moisture.
- 4. Mix just until combined—do not overmix.
- 5. Form mixture into 1 1/2-inch balls.
- 6. Place on a parchment-lined baking sheet or in the heated skillet.
- 7. Bake for 18–20 minutes or pan-fry for 10–12 minutes, turning to brown all sides, until cooked through.
- 8. Serve with marinara sauce, over pasta, or in a sandwich.
Notes
- Almond flour gives moisture and binding without gluten, but other options like oat flour or crushed gluten-free crackers work too.
- Freeze cooked meatballs for up to 3 months.
- Double the batch and use different meats like pork, chicken, or lamb.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
- Sugar: 1g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg
Keywords: gluten free meatballs, no breadcrumbs, almond flour meatballs, keto meatballs