These Gluten Free Meatballs in tomato sauce make a comforting, family-friendly dinner that pairs perfectly with gluten-free spaghetti, creamy polenta, or a simple side of steamed vegetables. Made with a blend of ground beef and Italian pork sausage, gluten-free breadcrumbs, grated parmesan and bright herbs, these meatballs stay tender and flavorful. They’re excellent served over rice, tucked into a homemade sub, or spooned over a bed of buttered polenta for a cozy meal any night of the week.
Why You’ll Love This Recipe
- Classic meatballs and tomato sauce with a gluten-free twist — tender, flavorful, and simple enough for weeknights while impressive enough for guests.
- The combination of ground beef and Italian pork sausage delivers richer flavor and better texture than using a single meat alone, keeping the meatballs moist and savory.
- These meatballs simmer right in the sauce, so there’s no need to broil or brown them separately — less mess and more hands-off cooking while the sauce develops deep flavor.
Chef’s Tips
- Soak the breadcrumbs: Letting gluten-free breadcrumbs rest in milk softens them and helps lock moisture into the meatballs, preventing dryness when cooked.
- Handle gently: Mix the meat mixture only until everything comes together; overworking leads to tough meatballs. Use wet hands to roll balls so the mixture won’t cling to your palms and you won’t overwork it.
- Low and slow: Simmer the meatballs gently in the sauce for best texture and flavor. Turning them once halfway through helps them cook evenly and absorb the sauce.
More Easy Ground Beef Recipes
- Keto Sloppy Joes with Ground Beef
- Grilled Meatloaf Wrapped in Foil
- Walking Taco Casserole with Fritos
- Homemade Gluten Free Chili
- Southwest Ground Beef Bowl with Cottage Cheese Queso
- Big Mac Salad
Gluten Free Meatballs in Tomato Sauce
Cook: 1 hour 40 minutes
Total: 2 hours
Simple, family-style gluten free meatballs made with a mix of ground beef and Italian sausage, simmered in a rich tomato sauce. Perfect for serving over gluten-free pasta, polenta, or in a sandwich.
Cheryl Malik
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion, chopped and divided
- 8 garlic cloves, minced or pressed, divided
- 6 ounces tomato paste
- 2 (28 ounce) cans crushed San Marzano tomatoes
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1½ pounds ground beef (80–85% lean)
- ½ pound Italian pork sausage, casings removed
- 2 large eggs
- ½ cup gluten-free breadcrumbs
- ⅓ cup whole milk
- ¾ cup grated Parmesan cheese (gluten-free labeled)
- 1 tablespoon Worcestershire sauce (check label for GF)
- ½ teaspoon Italian seasoning
- ⅓ cup fresh basil, sliced, for serving
Instructions
- Soak the breadcrumbs: Combine gluten-free breadcrumbs and milk in a large mixing bowl. Stir and let rest for 5 minutes while you prepare other ingredients. This keeps the meatballs moist.
- Start the sauce: Heat the olive oil in a large pot or Dutch oven over medium heat. Add half the chopped onion and half the garlic; cook 2–5 minutes until soft.
- Add the tomato paste and cook, stirring, for about 2 minutes until it darkens. Pour in crushed tomatoes, then add red pepper flakes, kosher salt, and black pepper. Stir and bring to a gentle simmer; keep it on low while you form the meatballs.
- Mix the meatballs: To the soaked breadcrumbs, add ground beef, Italian pork sausage (casings removed), eggs, grated Parmesan, the remaining chopped onion and garlic, Worcestershire sauce, and Italian seasoning. Mix with your hands just until combined—do not overmix.
- Form and nestle in sauce: Shape the mixture into balls, about ⅓ cup each (yielding 14–15 meatballs). Gently place them directly into the simmering sauce—no broiling or pre-browning needed.
- Simmer low and slow: Cover the pot with the lid slightly ajar and simmer on low for 90 minutes, turning each meatball once halfway through. They’re done when firm, cooked through, and the sauce has thickened and concentrated in flavor.
- Serve: Taste the sauce and adjust salt as needed. Serve over gluten-free pasta or polenta, garnish with sliced basil and extra grated Parmesan.
Notes
Light touch: Mix the meatball ingredients only until everything comes together. Overmixing will produce tough meatballs.
Use wet hands to shape: Wetting your hands prevents sticking and helps you form smooth, evenly sized balls without overworking the mixture.
Make ahead: These meatballs hold well refrigerated for a day or frozen for longer storage. Reheat gently in sauce to preserve moisture.
Nutrition Information
Calories: 609 kcal | Protein: 29 g | Fat: 29 g | Saturated Fat: 10 g | Trans Fat: 1 g | Total Carbs: 11 g | Fiber: 1 g | Sugar: 2 g | Net Carbs: 10 g | Vitamin C: 3 mg | Cholesterol: 142 mg | Sodium: 1118 mg | Potassium: 466 mg | Calcium: 212 mg | Iron: 3 mg
Nutritional values are approximate and based on the ingredients listed. Actual values may vary depending on brands and portion sizes.
Number of servings shown is approximate and will depend on your preferred portion sizes. To determine serving weight, cook the recipe, weigh the finished dish, and divide by the number of servings you prefer.