Italian · Dinner
Baked Meatballs in Tomato Sauce (Gluten-Free)
Baked beef meatballs bound with gluten-free breadcrumbs and Parmesan, simmered in a garlicky tomato sauce with oregano and basil, then finished under the oven's heat with melted mozzarella. A comforting gluten-free Italian bake served with pasta or salad.
$6
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
548Calories
42.3gProtein
34.9gFat
15.8gCarbs
6.4gSugar
2.6gFiber
712mgSodium
260mgChol
13.9gSat Fat
980mgPotassium
320mgCalcium
4.8mgIron
3.2mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
low-carb
gluten-free
Instructions
1
Prep
Preheat oven to 400°F (200°C). Lightly oil a small baking dish with olive oil.
2
Build
Combine ground beef, gluten-free breadcrumbs, Parmesan, egg, 1 clove minced garlic, minced parsley, salt, and pepper in a bowl; mix by hand until just combined.
3
Build
Shape mixture into 4 golf-ball-sized meatballs, rolling firmly so they hold together during baking.
4
Sear
Warm a small ovenproof skillet over medium-high heat. Sear meatballs for 3 minutes, turning until browned on all sides, then transfer to the baking dish.
5
Simmer
In the same skillet over medium heat, cook diced onion and remaining garlic clove for 2 minutes until translucent. Add canned tomatoes, oregano, and basil; simmer 3 minutes over medium-low heat until sauce thickens slightly.
6
Build
Nestle meatballs into sauce and scatter mozzarella over the top.
7
Bake
Bake at 400°F (200°C) for 20 minutes until meatballs reach 160°F internally and cheese is melted and lightly golden.
8
Rest
Let stand 5 minutes out of the oven so the sauce settles and cheese firms.
9
Plate
Serve meatballs with sauce spooned over alongside gluten-free pasta or a side salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 1 oz14g, about 3 tablespoons gluten-free breadcrumbs
- 2 tbsp2 tbsp grated Parmesan
- 22 small eggs, beaten
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp parsley
- salt and black pepper, to taste
- 2 tsp2 tsp olive oil
- 7 oz100g, a scant half of a 14.5 oz can canned tomatoes
- 4 tbsp4 tbsp onion
- 1 tsp1 tsp oregano-dried
- 6-8 fresh basil leaves
- 2 oz56g shredded mozzarella
