Italian Meatballs
Author: Marla Hingley
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Soft, tender, and filled with Italian spices.
  • 3 ½ cups fresh GF bread cubes (about 5 slices of bread)*
  • 1 cup milk or water
  • 1 garlic clove, minced
  • ½ onion, finely chopped
  • 4 Tbsp oil, divided
  • 2 eggs
  • 2 lbs mixed ground meat (pork, beef, GF sweet/hot Italian sausage with casings removed)
  • 1 cup Italian parsley, chopped
  • 1 Tbsp fresh oregano
  • ½ cup Parmesan cheese, grated
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp red pepper flakes
  • Marinara Sauce
  1. In a food processor, pulse bread crumbs until med-coarse in size. Place into a bowl and pour in milk. Set aside.
  2. In a fry pan, sauté onions and garlic in 2 Tbsp oil until soft. Set aside.
  3. In a large bowl, whisk eggs until smooth, then add in remaining ingredients along with onion mixture. Use hands to mix eggs into meat, then add in bread crumb mixture and mix just until combined.
  4. Use cold wet hands to form meatballs.
  5. In a fry pan with remaining oil (or use a baking pan in oven 400°F for 20 minutes, turning once) sauté meatballs until browned on all sides.
  6. Place meatballs in a large pot with marinara sauce to continue cooking until cooked throughout.
Variation: Cheesy Meatballs – form large meatballs, and press inside each a small cocktail size boccconcini (mozzarella ball), enclosing completely with the meat. Cook as directed.
*for a bread free alternative, try about 1 cup of almond flour.
Recipe by Gluten Free Club at