I will admit it….I am a sucker for Italian food. Because I have a great spaghetti sauce recipe, I just had to modify a fabulous recipe for Italian meatballs that I got from the Mom of one of my old college friends. I wanted to make it a little more whole food based. I also wanted to replace the bread crumbs that are typically in a meatball recipe and make it gluten free for those who are Celiac or who have a gluten intolerance.
After altering them up, they are just as divine are the originals, but with whole food ingredients that I can feel good about eating and that make my body happy too. They are perfect for spaghetti and meatballs!
Even though I’m single I really like to make up a large batch of them, cook them, let them cool and then freeze them. They freeze very well and it’s nice to be able to pull out a few to use for my dinner. It really makes it easy to make quick spaghetti and meatballs instead of getting a frozen dinner or fast food!
If you use ground oatmeal, then these meatballs are gluten free. If you use almond meal (or any other nut or seed meal) then these meatballs are grain free.
- 1 lb ground beef
- 1 egg
- ¼ cup plus 2 tbsp ground oatmeal or almond meal
- 2 tbsp fresh grated Parmesan cheese
- 2 tsp garlic powder or 3-4 cloves fresh garlic, chopped
- 2 tsp dried parsley
- ½ tsp sea salt
- Mix all ingredients together in large mixing bowl.
- Roll into 24 meatballs.
- Bake at 350 for 20 minutes