Description
These gluten free meatballs in tomato sauce are tender, juicy, and simmered low and slow in a rich San Marzano tomato sauce. Perfect served over gluten-free pasta with fresh basil and parmesan cheese.
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, chopped and divided
- 8 garlic cloves, minced or pressed and divided
- 6 ounces tomato paste
- 2 (28-ounce) cans crushed San Marzano tomatoes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 1 1/2 pounds ground beef (80–85% lean)
- 1/2 pound Italian pork sausage, casings removed
- 2 large eggs
- 1/2 cup gluten-free breadcrumbs
- 1/3 cup whole milk
- 3/4 cup grated parmesan cheese, gluten-free labeled
- 1 tablespoon Worcestershire sauce, gluten-free
- 1/2 teaspoon Italian seasoning, gluten-free
- 1/3 cup fresh basil, sliced, for serving
- Extra grated parmesan cheese, for serving
Instructions
- In a large mixing bowl, combine the gluten-free breadcrumbs and milk. Stir and let sit for 5 minutes.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add half of the chopped onion and half of the garlic. Cook for 2 to 5 minutes until softened.
- Add the tomato paste and cook for 2 minutes, stirring frequently, until slightly darkened.
- Pour in the crushed tomatoes and add the kosher salt, black pepper, and red pepper flakes. Stir and bring to a simmer. Reduce heat to low while preparing the meatballs.
- To the breadcrumb mixture, add the ground beef, Italian sausage, eggs, parmesan cheese, remaining onion, remaining garlic, Worcestershire sauce, and Italian seasoning. Mix gently until just combined.
- Roll the mixture into meatballs, about 1/3 cup each, yielding approximately 14 to 15 meatballs.
- Nestle the meatballs directly into the simmering sauce.
- Cover the pot with the lid slightly ajar and simmer on low heat for 90 minutes, turning the meatballs once halfway through cooking.
- Taste and adjust seasoning if needed. Serve over gluten-free pasta and top with fresh basil and extra parmesan cheese.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender.
- Lea & Perrins Worcestershire sauce is gluten free.
- The sauce thickens and develops more flavor the longer it simmers.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610 kcal
- Sugar: 10 g
- Sodium: 1180 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 165 mg
