My family loves meatballs! But my stomach hates the hidden breadcrumbs. This recipe is a super simple, versatile version of the Italian favorite—and its gluten-free.
Ingredients (makes 15 two-inch meatballs):
- One pound grassfed ground beef
- 1/2 cup Parmesan cheese
- 1/4 cup finely chopped herbs (I use parsley, but basil or oregano or a combo would work well)
- 1 egg
- 1 teaspoon sea salt
- 1/2 teaspoon cracked pepper
Preheat the oven to 400 degrees. Prepare a baking sheet with parchment paper. Mix all of the ingredients thoroughly in a bowl (I find it’s best to mix with my hands). Roll the meat mixture out into 15 balls. Bake for 25 minutes, let cool five minutes before serving. These go well with any gluten free pasta and Marcella Hazan’s simple marinara.