The Best Gluten-free Meatballs You’ll Ever Make (No, Seriously)

meatballs plating

Today I spent the afternoon with an old, sweet friend, chowing, catching up, and thumbing through stacks of books at BookCourt. You have to know that I tried to resist, I went on about the stacks of books towering ominously in my living room, however, I broke down and bought Roxane Gay’s Bad Feminist and Elena Ferrante’s My Brilliant Friend. Jenna has impeccable taste in books, and she’s one of the few friends whose recommendations will make me buy books sight unseen–her appreciation for language and story are that great.

Over lunch we talked about food, marveling over the thin, crispy latkes dipped in sundried tomato aioli we ordered and the power of shared meals. Eating is a primal act, and the idea that we can share our most base need with someone else means something. Jenna and I are the kind of people who will pen sonnets over the food that we’re eating as we’re eating it. So when I told her about the shift I made this year–from stone-cold carb addict to veggie lover, from someone who checked out while eating to someone who plates their food and savors every bite–she was intrigued. And while she completely understood my need for nourishment and self-care, she wondered aloud if I’d missed anything from the old days.

Sometimes, I said, I ache for bread. Oh, for the love of god, BREAD. I miss pressing my face up against the oven window and watching the dough crisp and rise. I miss tearing into a hot loaf with cold hands and watching the cream butter melt into the crevices. And while I no longer crave cheese, cream, pasta or anything gluten (and I make a point to not simply replace gluten with its non-gluten counterparts because that’s sort of not the point in getting healthy)–I’ll pause in front of a bakery and think about boules and baguettes.

Have I mentioned that gluten is in EVERYTHING? I can’t have meatballs out anymore because they’re normally mixed bread crumbs or panko. So I’m forced to make them at home. And while that may sound laborious and inconvenient, there’s something thrilling about discovery abundance within limitation. I love these meatballs, which are rendered tender and moist due to the inclusion of sundried tomatoes and eggs. I’m bringing a pot of these with some pasta to a friend’s house tonight, and I hope she (and the kids) love them just as much as I do.

And yes, the first time I’m allowed to have gluten again I will be having bread.

INGREDIENTS
1 1/2 pounds of ground sirloin, room temperature
1/2 pound ground sausage, room temperature
2 eggs, beaten
1 cup of sundried tomatoes packed in olive oil, minced
1 1/2 tbsp garlic, minced
1 shallot, minced
2 tsp dried oregano
1 tbsp fresh rosemary, minced
2 tbsp tomato paste
1 tbsp olive oil
1 tsp coarse sea salt
1 tsp coarse black pepper
1 28oz can of crushed tomatoes (I use San Marzano)
1/2 28oz can of pureed tomatoes
1 lb of pasta (gluten-free or regular) pasta

DIRECTIONS
Pre-heat the oven to 400F. In a large bowl, mix all of the ingredients (from beef to the black pepper) until just combined. Do not overmix. You can get 20-25 meatballs out of this mixture, depending upon how large you like your balls. Yeah, I realize I just typed that.

In a large roasting pan or two baking dishes, add the meatballs and the crushed tomato sauce + pureed tomatoes. Cook for 10-15 minutes.

While the meatballs are roasting, bring a large pot of salted water to a boil. Add the pasta and cook to al dente. Drain and set aside.

Add the pasta to the meatball + sauce mixture, and toss to coat. Serve immediately with fresh parsley!

meatballs on a plate

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