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Gluten Free Italian Meatballs with Homemade Marinara

These Gluten Free Italian Meatballs with Homemade Marinara are a delicious dairy free and gluten free version of the classic Italian dish. 
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  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • 1/2 cup almond flour, can sub 2.5 tbsp coconut flour for nut free
  • 2 tbsp coconut aminos
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp Italian seasoning
  • 1.5 tsp sea salt
  • 1/4 cup chopped parsley

Marinara Sauce

  • 1 tbsp olive oil
  • 3 cloves garlic
  • 2 18.3 oz jars Jovial Foods crushed tomatoes
  • 1 tsp Italian seasoning
  • 1/4 tsp crushed red pepper
  • 1/2 tsp sea salt
  • 2 tsp chopped fresh basil


  • Preheat oven to 400. Line a large baking sheet (I used 15 x 21 inch) with parchment paper. Combine all of the meatball ingredients in a large bowl and mix well using your hands. Roll the mixture into balls (18 medium-sized, or 24 smaller balls) and place on the baking sheet. Bake for 20 minutes.
  • Meanwhile, make the marinara sauce. Heat the olive oil in a dutch oven or large stock pot over medium heat. Smash the garlic cloves using the back of a knife, and add them to the pot. Stir 1-2 minutes until fragrant. Add in the remaining ingredients and stir well. Reduce heat to low and let it simmer until the meatballs are done.
  • When the meatballs come out of the oven, add them to the pot with the sauce. You can either serve immediately over your favorite pasta, or let them meatballs simmer in the sauce for a bit on low heat. Feel free to add some parmesan if that's your thing. Enjoy!