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Gluten-Free Meatballs in Sauce Recipe

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3.8 from 1 review

These Gluten-Free Meatballs are a flavorful and easy-to-make dish featuring tender meatballs made with oats instead of bread crumbs. Simmered directly in a rich homemade tomato sauce, they come out juicy and delicious without the need for browning in a pan. Perfect served over gluten-free pasta or spaghetti squash, this recipe is ideal for those avoiding gluten but craving a comforting classic.

  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings

Ingredients

For the Sauce

  • 6 garlic cloves (peeled & sliced thinly)
  • 1 large onion (peeled & chopped)
  • 1/4 cup olive oil (use more for white meat turkey)
  • 2 28-ounce cans crushed tomatoes (preferably Tuttorosso or Cento San Marzano)
  • 1 28-ounce can whole peeled tomatoes (mashed with a potato masher)
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

For the Meatballs

  • 1/3 cup whole grain oats (use gluten-free if needed)
  • 1/4 cup water
  • 1 egg (lightly beaten)
  • 1 tablespoon dried parsley (optional)
  • 1 large garlic clove (peeled & chopped)
  • 3/4 cup freshly grated Parmesan cheese
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 lb lean ground meat (turkey, beef, or beef/pork combo)

Instructions

  1. Soak the Oats. Place the oats in a small bowl and pour 1/4 cup water over them. Stir and let soak while you proceed with the recipe to soften the oats, which will act as a gluten-free binder for the meatballs.
  2. Prepare the Sauce Base. Peel and chop one large clove of garlic and set aside for the meatballs. Peel and slice six cloves of garlic and chop the onion. Heat the olive oil in a 6-quart pot over medium-high heat. Add the onions and cook until soft, about five minutes, stirring occasionally. During the last two minutes, add the sliced garlic to the pan and stir it with the onions to release flavors.
  3. Add Tomatoes and Season. Add the crushed tomatoes and the mashed whole peeled tomatoes to the pot with the onions and garlic. Stir to combine, then add the bay leaves, salt, and black pepper. Stir again to distribute the seasonings evenly throughout the sauce.
  4. Simmer the Sauce. Bring the sauce to a boil, then lower the heat and loosely cover the pot with a lid, propped slightly open using a wooden spoon to allow steam to escape. Let it simmer gently as you prepare the meatballs.
  5. Mix the Meatball Ingredients. In a large bowl, lightly beat the egg with a fork. Add dried parsley (if using), the chopped garlic reserved for the meatballs, Parmesan cheese, salt, pepper, and the soaked oats with water. Add the ground meat and mix gently with your hands until just combined, careful not to overwork the mixture.
  6. Form and Add Meatballs to Sauce. Shape the mixture into meatballs about two inches wide. Using a large spoon, gently place the meatballs into the simmering tomato sauce. Wash your hands after handling the raw meat. Stir the sauce gently with the wooden spoon to prevent sticking but be careful not to break the meatballs. Rest the wooden spoon on the pot rim again to keep the lid propped open.
  7. Cook the Meatballs Through. Stir the sauce occasionally to prevent sticking and ensure even cooking. After 35 minutes, test doneness by cutting into the largest meatball; the interior should have no pink remaining. Once confirmed, the sauce can be tasted and adjusted for seasoning.
  8. Finish Cooking the Sauce. Using a slotted spoon, transfer the cooked meatballs to a serving bowl and cover with foil to keep warm. Continue simmering the sauce for another 20 minutes to further develop flavors.
  9. Serve and Store. Serve the gluten-free meatballs and sauce over gluten-free pasta or spaghetti squash for a light, satisfying meal. Leftover meatballs and sauce can be refrigerated for up to four days or frozen separately for longer storage. Reheat gently before serving.

Notes

  • Use gluten-free oats to keep the recipe fully gluten-free.
  • Using olive oil generously is recommended if making with lean white meat turkey to prevent dryness.
  • Do not taste the sauce before the meatballs are fully cooked to avoid food safety issues.
  • The meatballs are cooked in the sauce; there's no need to brown them beforehand, making this recipe quicker and less messy.
  • Leftover sauce and meatballs freeze well; freeze them separately for best texture upon reheating.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/gluten-free-meatballs-in-sauce-recipe/