These super quick gluten free meatballs are so good! Pair with homemade pasta sauce, or just open a store bought jar to make a meal. The meatballs can be made ahead and frozen, ready for a weeknight meal or to pop a couple in the microwave for an easy snack. This recipe is gluten free, paleo, and keto.
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If you can, try to source your meat from a local farm that uses environmentally sound practices and treats animals well. Typically, this means looking for organic, grass fed beef and organic pastured pork. In Wisconsin, I love Mastadon Valley Farm
Once you have the gluten free meatballs cooked, you can use them right away, or freeze in a zip topped bag for later. If you are freezing, I recommend placing in a single layer on a cookie sheet lined with a silicone mat. Make sure no meatballs are touching each other. Then when they are frozen, move to a bag for storage.
I love these silicone bags from Stasher, which keep food fresher for longer and can be reused over and over. Dishwasher safe too!
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- Mix your ingredients with your hands!
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- Roll into balls and bake
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- Eat with pasta sauce, or freeze cooked meatballs for later
Easy Gluten Free Meatballs
Ingredients
- 1 lb grass fed ground beef
- 1 lb pastured ground pork
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 400°F.
- Place all of the ingredients in a large bowl, and mix with clean hands until fully combined.
- Use your hands to roll into balls that are approximately one and one-half inches in diameter, then place balls on a baking sheet lined with foil or a silicone mat.
- Bake for 15 to 20 minutes until the meat is cooked through.
- If you would like to freeze for later use, place cooked meatballs in a zip lock or silicone zip bag and remove as much air from the bag as possible. Store for up to 3 months.
