I don’t know about you, but spaghetti and meatballs is a staple dinner in our house. When we first started eating gluten free, meatballs were one of the first foods I wanted to conquer by making them gluten free.
Luckily for me, it really wasn’t difficult. Basically, I just swapped out the regular breadcrumbs for gluten free ones and voila – our favorite gluten free baked Italian meatballs.
We seriously have meatballs at least once every two weeks, sometimes even once a week when we’re super busy, because it’s such a quick meal to throw together when you’ve got leftover meatballs in the freezer. It’s definitely a meal that none of us will ever get sick of.
I almost always bake my meatballs because it’s really easy to just roll them out and throw them in the oven. But when I’m feeling fancy, I make my braised Italian meatballs. Those are browned and then simmered in a homemade sauce. The delicious meatball base is the same, though but that’s a great recipe for when you’ve got a lot more time.
These meatballs also freeze beautifully. This recipe makes about 40 meatballs (depending on the size you roll them) because I roll them relatively small, about 1.5 inches — about the size of a ping-pong ball. After I bake them, I toss the ones we’re eating that night into some sauce and then freeze the rest once they’ve completely cooled. When I reheat them, I simmer them in some sauce for about 20-25 minutes until they’re piping hot.
That’s what makes spaghetti night super easy, using the leftover frozen meatballs. Leftover ones make them just as convenient as the ones you get in the freezer aisle without all those extra preservatives.
This gluten free baked Italian meatball recipe makes enough for three dinner-sized meals for my family of four, plus a few lunches. Easy and economical is a win-win that will make you a dinnertime hero. Enjoy!
Le Creuset Jelly Roll Pan
360 Bakeware Jelly Roll Pan
Demarle Silpat Non-Stick Baking Mat
Cuisinart Stainless Steel Mixing Bowls