Spicy Meatballs
These gluten-free spicy meatballs get their heat from hot Italian sausage and a little red pepper, baked at 400 degrees until browned outside and juicy in the middle. Serve them over pasta with marinara, stuff them into a toasted sub roll, or put them out as an appetizer with marinara for dipping.
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Ingredients
Ingredients:
- ⅓ cup (50 g) gluten-free Italian-style breadcrumbs
- ⅓ cup (40 g) grated parmesan cheese
- 2 tablespoons (8 g) fresh parsley - finely chopped
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- ½ lb (227 g) ground beef - preferably 85/15 blend
- ½ lb (227 g) hot ground Italian sausage - casings removed if links
- 1 (50 g) large egg
- 2 cups (490 g) spicy marinara sauce - for serving, optional
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Instructions
Directions:
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a large bowl, combine ⅓ cup (50 g) gluten-free Italian-style breadcrumbs, ⅓ cup (40 g) grated parmesan cheese, 2 tablespoons (8 g) fresh parsley, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, and ¼ teaspoon red pepper flakes. Mix until the seasonings are evenly distributed through the breadcrumbs.
- Add ½ lb (227 g) ground beef, ½ lb (227 g) hot ground Italian sausage, and 1 (50 g) large egg. Mix with your hands or a fork until just combined. Stop as soon as no dry spots remain. Overmixing makes the meatballs tough.
- Use a #30 portion scoop or your hands to roll the mixture into balls about 1.5 to 2 inches in diameter. Lightly oil your hands to shape them easily. Place them on the prepared baking sheet with space between each one. You should get about 18 meatballs.
- Bake the meatballs in the preheated oven for 13-15 minutes, or until they are cooked through and have reached an internal temperature of 165°F (74°C) on an instant-read thermometer.
- Once cooked, remove the meatballs from the oven and let them rest for a few minutes. To serve in sauce, add the meatballs to a pan with 2 cups (490 g) spicy marinara sauce and simmer over medium heat for a few minutes until the sauce is warm.
Notes
- Gluten-free: Use gluten-free breadcrumbs and check your sausage and marinara labels. If you don't need this to be gluten-free, regular Italian breadcrumbs work fine in the same quantity.
- Spice level: Uses hot Italian sausage and ¼ teaspoon red pepper flakes. For less heat, swap in mild sausage and omit the red pepper flakes. For more heat, increase red pepper flakes to ½ teaspoon.
- Make ahead: Shape the meatballs up to 24 hours in advance, cover, and refrigerate until ready to bake.
- Use a meat thermometer: Ensure the meatballs are fully cooked by checking the internal temperature, which should reach 165°F (74°C).
- Freezing: These meatballs freeze well! After baking, let them cool completely, then freeze them on a baking sheet. Once frozen, transfer to an airtight container for up to 3 months. Reheat in the oven or simmer in sauce to serve.
Nutrition
Calories: 101kcal | Carbohydrates: 3g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 331mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg
