Ingredients
1 cup gluten-free breadcrumbs (for dairy-free, use dairy-free breadcrumbs)
2 tbsp Italian seasoning
1 tbsp onion powder
1 tsp salt
¼ tsp nutmeg
2 tbsp minced garlic
¾ cup milk (for dairy-free, use unsweetened almond milk)
2 lbs ground beef
2 large eggs, whisked
Instructions
- Preheat the oven: Set to 375°F (190°C). Line 2 baking sheets with aluminum foil and lightly spray with gluten-free cooking spray.
- Prepare the breadcrumb mixture: In a small bowl, combine gluten-free breadcrumbs, Italian seasoning, onion powder, salt, nutmeg, and minced garlic. Stir in milk and let it sit for 2–3 minutes to soak.
- Mix the meat: In a large bowl, combine the ground beef and whisked eggs. Add the breadcrumb mixture and gently mix until fully combined. Avoid overmixing to keep meatballs tender.
- Shape the meatballs: Use a large greased cookie scoop or your hands to form 2-inch balls. Place them on the prepared baking sheets.
- Bake: Cook for 20–25 minutes, or until golden brown and the internal temperature reaches 165°F (74°C). Oven times may vary, so watch carefully.
- Store: Leftovers can be kept in an airtight container in the refrigerator or frozen for later. Reheat in the oven, microwave, or on the stovetop.
Notes
- Dairy-free option: Swap milk with unsweetened almond milk and choose dairy-free breadcrumbs.
- Flavor boost: Add 2 tbsp freshly chopped parsley or ¼ cup grated Parmesan into the mixture.
- Serving ideas: Serve over gluten-free pasta, zucchini noodles, or alongside roasted vegetables.
- Prep Time: 10 min
- Cook Time: 20 min