Gluten Free Baked Meatballs

These Baked Meatballs are the perfect recipe to learn how to make meatballs the right way. They are truly the most amazing meatballs we have ever had. Our baked meatballs are beautifully browned on the outside and tender and juicy on the inside.


  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 large Scallions or Spring Onion
  • 1 1/2 tsps Garlic
  • 1/2 lb Ground Veal
  • 1/2 lb Ground Beef (80% Lean / 20% Fat)
  • 1/2 lb Ground Pork
  • 1/2 cup Parmesan Cheese (Grated)
  • 2 large Eggs (Whole)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper


If possible, have the butcher grind together the three different meats. Be sure to wash your hands thoroughly after handling raw pork.

  1. Heat oven to 375°F.
  2. In a skillet, over high heat, heat oil, cook onion 5 minutes, stirring frequently, until softened. Add garlic (minced) and cook 1 minute more.
  3. Transfer to a bowl and mix in ground meats, cheese, eggs, salt, and pepper. Roll into 16 golf ball-size meatballs. Place on a jelly roll pan. These may also be baked as larger or smaller meatballs depending on your use. For example these may be baked as smaller meatballs and served as cocktail meatballs as an appetizer for a party. Just consider baking them less if smaller or for longer if larger than the gold ball size.
  4. Bake 20-25 minutes, until browned and cooked through. Each serving is 4 meatballs and has a NC total of 1.2g for all 4 meatballs.

If you don't have these specific three ground meats, you can try it with lean ground beef.