Gluten-free and dairy-free Italian Marinara Meatballs packed with fresh garlic and herbs! Made without breadcrumbs or cheese but still so flavorful! The fresh ingredients brings this recipe to life!
Fresh garlic and the aroma of herbs just bring this dish to life! You can make a batch of these delicious meatballs to toss into pastas and wraps! Meatballs is one of my favorite ways to cook ground meats since the herbs/seasonings and spices can vary each time. There are many recipes I make over and over again and these meatballs are one of those!
I love meatballs in pasta, zucchini noodles, macro bowls, sandwich subs and pita wraps! The ground beef can also be subbed with ground chicken or turkey if desired!
Gluten-free and dairy-free Italian Marinara Meatballs packed with fresh garlic and herbs! Made without breadcrumbs or cheese but still so flavorful! The fresh ingredients brings this recipe to life!
Course Main Course
Cuisine Italian
Keyword marinara meatballs, meatballs
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Author Winnie Kison
Ingredients
1lbground beefground turkey works too
2tablespoonsstock or water
1large egg
3-4garlic clovesminced
1/3cupgluten-free breadcrumbs or finely crushed GF crackers
2teaspoonscumin
1/2teaspoondried basil
1/2teaspoondried oregano
1/2teaspoonsea salt
1/4teaspoonpepper
Sauce
3clovesgarlic
1red bell pepper sliced
1large zucchini, sliced and quartered
2cupsmarinara sauce
3tablespoonscapers
2cupspacked baby spinach
Instructions
In a large mixing bowl, mix together all meatball ingredients and roll into balls.
Preheat pan with olive oil to low medium heat. Add bell peppers and zucchini to cook until softened.
Wipe pan to clean, add more oil and add in meatballs to cook until all sides turn brown.
Add in marinara sauce, capers and cooked veggies. Simmer for low or 2-3 minutes. Stir in spinach at the end until wilted, then turn off heat.
Transfer to bowls with pasta! Top with fresh/dried basil!