Meatballs are a favorite at our house, and one of those dishes I love to make because everyone likes them. They are so versatile, too. Think Spaghetti, Stroganoff, Sweet and Tangy Meatballs (just mix equal parts of your favorite jam and BBQ sauce. Simmer the meatballs in the sauce for a bit or throw in the crock pot on low for a few hours-tasty!), Skillet Meatball Casserole (recipe coming soon!). The secret to our gluten free meatballs is Parmesan cheese. It makes a perfectly flavorful substitution for part of the breadcrumbs.
This recipe makes quite a bit, so I usually have enough for 2 dinners, and then freeze the rest for an easy meal another time. Hope you enjoy these as much as we do!
Meatballs for a Crowd
*gluten-free *oat-free *soy-free *nut-free
- You can easily half this recipe if you would rather.
- You can use any gluten free breadcrumbs, or finely crumble gluten free bread.
- You can bake these meatballs, or they can be pan fried. They are great either way!
- Grated Parmesan or freshly grated Parmesan will work just fine. This last time I used a little of each because that’s what I had on hand.
- 2 large eggs
- 3 T milk (I used 1%)
- 1/2 cup grated Parmesan
- 1/4 cup gluten free bread crumbs
- 2 lbs ground beef (I used 90% lean)
- 1/2 tsp pepper
- 1/2 tsp Italian Seasoning optional
- 1/4 tsp salt optional
- Gather all ingredients and get your pan ready. If pan frying, you will need two large skillets lightly greased with olive oil. If baking, use a large cookie sheet. I line mine with foil for easy cleanup.
- Combine all ingredients in a large bowl and mix together with your hands until all ingredients are evenly distributed.
- Roll firmly into balls-I make them about 1″ in diameter because we like small bite-size ones. You can make them larger if you like, just adjust the baking time accordingly.
- Position the meatballs in the pans or skillet. They can be close together or you can space them apart.
- If pan frying, Cook over medium heat with the lid on without stirring until the bottoms are browned. Stir and continue to cook until they are no longer pink inside and the outsides are browned the way you like them. Be cautious not to overcook though, as they will get tougher the longer they cook.
- If baking, place them in a preheated 350° oven and bake for 20 minutes. Remove and flip so the browned underside is on top. Continue baking 10-20 minutes longer, until all sides are browned. If you like meatballs that have a nice crisp, well browned exterior (I got that preference from my dad!), broil on low 2-3 minutes extra.
- Remove from heat and allow to cool thoroughly before storing. Place in an airtight container in the fridge, or freeze in a single layer in a Ziploc freezer bag and thaw in the fridge when ready to use.