Gluten Free Meatballs

All the flavor, None of the filler; This recipe makes 25 delicious savory Meatballs WITHOUT Breadcrumbs! These pair perfectly with sauce, pasta, subs, or soup. Make on the stovetop OR in the oven.

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Prep Time: 15

Cook Time: 15

Cooling Time: 30

Total Time: 1

Servings:

Calories: 386kcal

Ingredients

For The Meatballs:

2 tablespoons olive oil
½ cup yellow onion (grated (about ½ a medium sized onion))
1 pound ground beef
½ pound ground pork
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
¼ cup ricotta cheese
¼ cup grated Parmesan cheese (optional)
1 large egg

Instructions

To Cook On The Stove Top:

Add olive oil to a large nonstick skillet over medium heat. Cook the grated onion in the oil for about 5 minutes until it just begins to brown. Remove from heat and allow to cool slightly.
In a large bowl, combine the ground beef, ground pork, garlic powder, salt, pepper, Parmesan cheese, ricotta, egg, and cooked onions. Mix together until the ingredients are well combined.
Scoop the beef mixture into 1 ½” balls (about the size of a golf ball). It will make about 25 meatballs.
Heat a swirl of oil in the same non-stick skillet over medium heat. Add meatballs to the pan. You will need to leave space to turn the meatballs so will likely have to cook the meatballs in batches. Cook each batch of meatballs about 7 minutes, turning them frequently to brown all the sides evenly.
Use a spoon to scoop the meatballs out of the pan onto a plate and cover them with foil until you’re ready to serve.

To Cook In The Oven:

Preheat the oven to 375 degrees F.
Follow directions through step 3 (above), placing meatballs on a parchment lined baking sheet. They do not need to be refrigerated before baking.
Bake the meatballs for 20-25 minutes or until the internal temperature measures 165 degrees.

Notes

If you don’t have a grater, you can finely dice the onion.

You can omit the pork and use all ground beef. If so, add an additional 2 tablespoon oil to the pan before cooking your meatballs.

Make sure to use a nonstick skillet, otherwise the meatballs will stick and they will fall apart when you are trying to turn them.

If you’re planning to use a red sauce, you can bake the meatballs in a 9x13 pan and add the sauce directly to the pan once the meatballs are cooked. Bake an additional 20 minutes to warm the sauce. If cooking on the stove top, add sauce once the meatballs are cooked, and cook until warmed through.