These Gluten-Free Baked Meatballs are tender and juicy! The meatballs bake right in the sauce to save on time and it creates an amazing flavor. It's truly the perfect weeknight meal - minimal prep work, and simple ingredients!
½CupFresh ParsleyYou can sub with 1 teaspoon dried parsley.
½CupFresh BasilYou can sub with 1 teaspoon dried basil.
¼CupCoconut Flour
½TeaspoonSalt
½TeaspoonRed Pepper Flakes
Instructions
Start by adding all ingredients into a mixing bowl. Use your hands or a stand mixer to blend. DO NOT over mix the meat. If you're using a stand mixer, put the meat in last so the eggs and flour don't fly out of the bowl.
Once the mixture is blended, roll into about 20 medium sized meatballs. Gently press them into a ball shape so they are not tightly packed.
Add the meatballs into a large baking dish, and pour the sauce over top.
Bake the meatballs at 350 degrees for about 45 minutes.
When the meatballs are done, remove from the pan from the oven and serve with your favorite gluten-free pasta! Enjoy!
Notes
Helpful Tips
Use a stand mixer to blend the meatball mixture, and thank me later. Add all of your ingredients into the mixing bowl, turn the mixer on a low speed, and blend until it's fully combined! It's important not to over mix or else the meatballs will be tough.
Want the perfect size meatballs? Use a ice cream scoop! I use the scoop to get the mixture out of the bowl, then give them a quick touch up with my hand to make sure they're round.
For the sauce, I used my Creamy Tomato Sauce recipe and blended ALL of the ingredients in my high speed blender. (It takes less than 10 minutes to prepare.) You can also sub with any jarred sauce that you have on hand!
For a delicious Paleo & Whole30 option, you can use zucchini noodles or spaghetti squash! Never made spaghetti squash? Check out my How to Cook Spaghetti Squash Post!
Frequently Asked Questions
What size pan should I use for this recipe?I used a very large baking dish for this recipe so the sauce didn't boil over in the oven. It was about 17 inches long, 11 inches wide, and 3 inches deep. If you use less sauce, you probably won't need a pan quite as deep.
Can I make this recipe without eggs?I wouldn't reccomend making this recipe without eggs because it helps to bind the meatballs together, and creates a tender consistency.
How to store leftovers
Store leftover meatballs in an air tight container. (I prefer glass containers.) They will stay fresh for about 5 days in the refrigerator. You can also freeze leftovers for later! They will stay fresh for about 2-3 months.