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Weeknight Stovetop Meatballs - Olivia Adriance
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WEEKNIGHT STOVETOP MEATBALLS (GLUTEN-FREE, DAIRY-FREE)

A classic meal that may remind you of your childhood, my version is both gluten-free and dairy-free. Serve with your favorite spaghetti for the ultimate Sunday dinner.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Beef meatballs, Gluten-free meatballs, Meatballs and marinara
Servings: 6
Author: Olivia Adriance

Ingredients

For the Marinara:

  • 1 tablespoon olive or avocado oil
  • ½ small white onion, died (other half used below)
  • 1 fresh Roma tomato, chopped
  • 3 cloves garlic, minced
  • 28 ounces crushed tomatoes
  • 6-8 fresh basil leaves, cut into ribbons + more for serving
  • 1 bay leaf
  • 1 tablespoon nutritional yeast
  • 1 teaspoon coconut sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper

For the Meatballs:

  • 1 pound ground beef
  • 1 egg
  • ½ small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ cup gluten-free quick oats

Instructions

Make the Marinara:

  • Heat the cooking oil in a large skillet over medium heat.
  • Add the onion and cook for 2 to 3 minutes until translucent. Add the fresh tomatoes and garlic and cook for another 2 to 3 minutes, stirring occasionally.
  • Reduce the heat to medium-low and add the remaining marinara ingredients (crushed tomatoes, fresh basil, bay leaf, nutritional yeast, coconut sugar, salt, and pepper) to the skillet. Bring to a gentle simmer and simmer while you form your meatballs.

Make the Meatballs:

  • Line a sheet pan (or any large flat surface) with parchment or wax paper.
  • Add all of the meatball ingredients (ground beef, egg, onion, garlic, tomato paste, nutritional yeast, Italian seasoning, salt, pepper, and oats) to a large mixing bowl and mix until evenly incorporated. I find this is best done by hand.
  • Divide the mixture into about 10 to 12 meatballs, roll and shape, and place on your prepared sheet pan.
  • Drop the meatballs into the sauce mixture, cover, and cook for 25 minutes. Uncover, flip the meatballs, and allow to cook for another 2-3 minutes.
  • Remove from heat and discard the bay leaf.
  • Serve with more fresh basil over your favorite pasta and ENJOY!

Nutrition

Calories: 316kcal | Carbohydrates: 19g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1035mg | Potassium: 747mg | Fiber: 4g | Sugar: 7g | Vitamin A: 428IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 4mg