Gluten-Free Meatballs
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Gluten-Free Meatballs

1. 2 pounds ground beef -
2. 2/3 cup gluten-free quick-cooking oats -
3. 2 large eggs, beaten -
4. 1-1/2 teaspoons Italian seasoning -
5. 1-1/4 teaspoons salt -
6. 1 teaspoon dried parsley flakes -
7. 1 teaspoon garlic powder -
8. 1 teaspoon onion powder -
9. 1/4 teaspoon pepper -
10. 1 jar (24 ounces) marinara sauce -
11. 1/2 cup grated Parmesan cheese -
12. 3 tablespoons minced fresh parsley -

How to cook deliciously - Gluten-Free Meatballs

1. Stage

Heat your oven to 375°F. While that's happening, place a wire rack inside a 15x10-inch baking sheet. Coat the rack and sheet pan with pan spray. Editor's Tip: For easier cleanup, line the pan with foil before placing the rack and spraying with pan spray. Once the meatballs are finished you can lift out the rack and remove the drippings along with the foil.

2. Stage

In a large bowl, combine the ground beef with the oats, eggs, and seasonings. Shape the meat mixture into balls of about 1-1/2 inches' diameter. Line up the meatballs on the wire rack, spacing them 1 inch apart. Bake the meatballs until their internal temperature reaches 165° when tested with an instant-read thermometer, approximately 25 to 30 minutes.

3. Stage

Transfer the cooked meatballs to a large skillet. Add the marinara sauce and bring it to a simmer over medium-low heat. Simmer the sauce for four to five minutes, stirring occasionally until it's hot and bubbly throughout. Top the meatballs and sauce with the shredded Parmesan cheese and fresh parsley.