Easy & Delicious Gluten-Free Italian Meatballs with Marinara
Juicy gluten-free meatballs made with ground beef and almond flour, baked to perfection and smothered in a homemade marinara sauce. A hearty, family-friendly dish that’s easy to customize and budget-friendly.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 10-12 meatballs 1x
- Category: Gluten-Free
- Method: Baking/Simmering
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
1 cup almond flour (95g)
2 pounds ground beef
1/4 cup minced onion (50g)
2 cloves minced garlic
2 tbsp minced flat leaf parsley (15g)
2 eggs
1 tsp sea salt
1 tsp black pepper
For the Marinara Sauce:
2 bay leaves
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning or dried oregano
6 oz canned tomato paste
2 (28-oz) cans crushed tomatoes
Salt and pepper to taste
1 oz fresh basil for serving
Instructions
Preheat oven to 415°F (212°C). Brush a baking sheet with olive oil.
Combine meatball ingredients: almond flour, ground beef, onion, garlic, parsley, eggs, salt, and pepper. Gently mix until just combined.
Form 10-12 meatballs and place on the oiled baking sheet.
Bake for 10 minutes. While baking, prepare marinara by combining tomato paste, crushed tomatoes, spices, and herbs in a pot. Simmer for 20 minutes.
Transfer meatballs to the marinara sauce, let simmer in the oven for 20 minutes. Garnish with fresh basil before serving.
Notes
Substitute ground beef with ground turkey for a lighter option
Omit red pepper flakes for a milder sauce
Marinate meatballs in sauce overnight for deeper flavor
Store leftovers in an airtight container for up to 3 days
Nutrition
- Serving Size: 2-3 meatballs with 1/2 cup sauce
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 11g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg