Gluten-Free/Dairy-Free Italian Meatballs & Marinara Sauce

spaghettiwithmeatballs

I have been looking for a delicious, but also simple meatball recipe that was also gluten/dairy-free, and I finally found one! I didn’t change much to this recipe, but I decided to share it anyways.  It’s perfect for nights when you don’t have very much time to cook, but you still want something delicious. I got the recipe off of noshtastic.com.  The website says this recipe is paleo, but I added my meatballs over gluten-free pasta so I left that part out. If you want to keep it paleo, add them over zucchini pasta.

Italian Meatballs & Marinara Sauce

Ingredients:

  • 2lb lean ground pork (I just used ground beef)
  • 1lb lean ground beef
  • 2 Tbsp Italian Seasoning
  • 1 egg (I used 1/4 cup of egg beaters)
  • 1 Tbsp parsley, chopped
  • 2 tsp salt
  • 1 tsp ground black pepper

For the sauce:

  • 1 28oz can crushed tomatoes
  • 1 medium onion, finely chopped
  • 2 Tbsp olive oil
  • 1 bay leaf
  • 1 garlic clove, chopped
  • 1 Tbsp parsley, chopped
  • 1 tsp black pepper

Instructions:

  1. Preheat oven to 400 degrees
  2. Line sheet pan with foil
  3. Mix the meat, egg, and seasonings together in a large bowl, then form about two tablespoons of the meat mixture into even sized meatballs and place them on the lined sheet pan.
  4. Bake for 20 minutes, or until cooked through. (I made my meatballs bigger, so I had to cook them for about 35 minutes)

Marinara Sauce:

  1. Add the olive oil to pan and heat on medium heat
  2. Add chopped onion and saute for 5 minutes.
  3. Add the chopped garlic, canned tomatoes, bay leaf, and pepper.
  4. Cook on low-medium heat for 20-30 minutes.
  5. Serve over meatballs and sprinkle with chopped parsley

Comments? I love feedback! Have a different opinion? Let me know :)