Gluten-Free Extra Lean Ground Veal Meatballs
Savor the rich, tender flavor of these Gluten-Free Extra Lean Ground Veal Meatballs, a healthier twist on a classic dish! Made with high-quality extra lean ground veal, gluten-free breadcrumbs, and a touch of Parmesan cheese, these meatballs are delicately seasoned with fresh parsley, garlic, and oregano for a perfectly balanced taste. Lightly seared in olive oil for a golden crust and finished in a flavorful marinara sauce, they combine bold flavor with effortless elegance. Ready in under an hour and baked for a lighter touch, these meatballs are ideal for those seeking a gluten-free, protein-packed meal. Serve them over gluten-free pasta, zoodles, or alongside fresh veggies for a wholesome, satisfying dinner the whole family will love!
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Ingredients
- 500 grams extra lean ground veal
- 60 grams gluten-free breadcrumbs
- 50 grams Parmesan cheese, grated
- 15 grams fresh parsley, chopped
- 2 units garlic cloves, minced
- 1 unit large egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 400 milliliters marinara sauce
Directions
Step 1
Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
Step 2
In a large mixing bowl, combine the ground veal, gluten-free breadcrumbs, Parmesan cheese, parsley, and minced garlic.
Step 3
Crack the egg into the mixture. Add the oregano, salt, and pepper. Use your hands or a large spoon to gently mix the ingredients until just combined. Do not overmix.
Step 4
Form the mixture into meatballs, each about 1.5 inches in diameter, and place them on the prepared baking sheet. You should get about 16 meatballs.
Step 5
Heat the olive oil in a large skillet over medium heat.
Step 6
Once the oil is hot, add the meatballs in batches and sear them, turning occasionally, until they are browned on all sides, about 5 minutes per batch. They do not need to be fully cooked at this stage.
Step 7
Transfer the seared meatballs back to the baking sheet and bake in the preheated oven for 15 minutes.
Step 8
While the meatballs bake, heat the marinara sauce in a saucepan over medium heat.
Step 9
Once the meatballs are done baking, remove them from the oven, and add them to the warm marinara sauce. Simmer together for another 5 minutes to allow the flavors to meld.
Step 10
Serve the meatballs hot, over a bed of gluten-free pasta or with a side of steamed vegetables.
Nutrition Facts
| Serving size | (1116.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1641.5 |
| Total Fat 82.4g | 0% |
| Saturated Fat 26.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 636mg | 0% |
| Sodium 4577.7mg | 0% |
| Total Carbohydrate 61.3g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 10.6g | |
| Protein 154.6g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 761.0mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1945.4mg | 0% |
Source of Calories