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Delicious easy Italian baked meatballs served with marinara sauce

Easy Italian Baked Meatballs

These Easy Italian Baked Meatballs are a comforting dish made with simple, gluten-free ingredients, baked to perfection for a tender texture and rich flavor. Perfect for family dinners or a cozy solo meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Essentials
  • 1 lb ground beef (85/15 or 80/20) Good for flavor and moisture
  • 2 tsp garlic powder Or 2 cloves fresh garlic, finely minced
  • 2 tsp onion powder Or 1/4 cup finely minced onion
  • 1/2 cup gluten-free breadcrumbs Ensure the package says 'gluten-free'
  • 1/4 cup grated Parmesan cheese Freshly grated for best flavor
  • 1/4 cup chopped fresh parsley Adds brightness
  • 1 large egg Binds and keeps meatballs tender
  • Salt and freshly ground black pepper To taste
Optional Add-ons
  • 1/2 tsp dried Italian herbs Oregano and basil blend; optional
  • 1/4 tsp red pepper flakes For a quiet lift of heat
  • 1/4 cup minced onion If you prefer fresh onion over onion powder
  • 2 cups marinara sauce For serving and simmering
  • Extra grated Parmesan and chopped parsley For finishing

Method
 

Preparation
  1. Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or a well-fitting silicone mat.
  2. In a large bowl, combine the ground beef, garlic powder, onion powder (or fresh onion if using), gluten-free breadcrumbs, grated Parmesan, chopped parsley, egg, and a generous pinch of salt and pepper.
  3. Mix gently until everything is evenly distributed, being careful not to overwork the mixture.
  4. Scoop about 1.5-inch portions of the mixture and roll between your palms into compact rounds.
Baking
  1. Place the formed meatballs evenly spaced on the prepared sheet, with about an inch of space between them.
  2. Bake for about 20 minutes, starting to check for doneness at 18 minutes. The meatballs should be golden and register 160°F (70°C) internally.
  3. While the meatballs are baking, heat 2 cups of marinara in a saucepan over medium-low until simmering.
  4. Once the meatballs are done, transfer them to the warm marinara and serve over gluten-free pasta, polenta, or in rolls.

Notes

Keep precise measurements handy, but don’t worry about small adjustments. Mistakes are part of learning. Use a bowl of water to wet your hands while shaping the meatballs. They can be served with various gluten-free sides, such as spaghetti or polenta.