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    Home / Recipes / Main Dishes

    Scrumptious Italian Stuffed Meatball Recipe

    Posted On Jun 4, 2018 · Updated On Aug 10, 2020

    Scrumptious Italian Stuffed Meatball Recipe

    These stuffed meatballs are so much more than just a pasta topper - they're delicious on their own, or even on top of salad. There's really no wrong way to eat them!

    Main DishesRecipes & Techniques by Cooks We LoveYou Say Tomato

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    These Italian Stuffed Meatballs are SO delicious, you’ll want to make two batches! You can serve them on their own with a salad, in a meatball sandwich, or on pasta, of course. I made them with Schar gluten-free breadcrumbs, but you can use any kind you choose.

    The stuffed meatballs make a hearty meal on their own. I often eat two or three with a salad for lunch. They freeze well too - sealed tightly in a container for up to 3 months.

    I serve them with homemade marinara - I simmer a bunch of fresh chopped tomatoes with some olive oil, garlic and shallots for about 3 hours, until reduced, blend it up, and add it back to the pot with some fresh basil and parsley to cook for about 10 more minutes. The marinara freezes well too!

    When you make them, be sure to post a photo & tag @gfreefoodie! Then try your hand at Homemade Gluten-Free Pasta too!

    gluten free stuffed meatballs recipe
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    5 from 1 vote

    Scrumptious Italian Stuffed Meatballs Recipe

    These stuffed meatballs are so much more than just a pasta topper - they're delicious on their own, or even on top of salad. There's really no wrong way to eat them!
    Prep Time30 mins
    Cook Time40 mins
    Course: Main Course
    Cuisine: Italian
    Keyword: gluten-free dinner recipe, gluten-free main dishes, meat recipes, stuffed meatballs
    Servings: 18 meatballs
    Calories: 272kcal
    Author: K.C. Cornwell

    Ingredients

    • ½ large yellow onion, diced
    • 2 teaspoons honey
    • 2 pounds 80/20 ground beef
    • 4 large eggs
    • 1 cup Schar GF breadcrumbs
    • 1 tablespoon GF Worcestershire sauce
    • 1 tablespoon fresh basil, chopped
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1 teaspoon black pepper
    • ½ -1 teaspoon red pepper flakes, optional
    • 8 ounces fresh mozzarella, diced
    • 8 slices spicy capicola, diced
    • 8 slices Genoa salami, diced
    • olive oil

    Instructions

    • Preheat the oven to 325 degrees F.
    • Using about 4 tablespoons of olive oil in a medium sized pan, saute the onions over medium heat until they become translucent. Add the honey and a little more olive oil if the pan looks dry, and cook for 3-5 minutes more. Set aside to cool.
    • In a large mixing bowl, combine the ground beef with the eggs, breadcrumbs and Worcestershire sauce. and mix well. Then add the sauteed onions plus all the oil from the pan, along with the parsley, basil, garlic powder, paprika, salt, pepper and red pepper flakes if you are using them, and mix thoroughly – by hand is easiest.
    • Scoop out 18 meatballs: about 2.5 ounces or roughly ice-cream-scoop size, and place them on a rimmed baking sheet or 9×13 pan. Mix the mozzarella, capicola and salami in a mixing bowl. Stuff each meatball by making a hole in the middle and placing 1 tablespoon of the meat-and-cheese mixture in the center. Seal the meatballs well by pinching them back together and roll them together.
    • Bake, covered with foil, 40 minutes.
    • Serve with Marinara sauce.

    Video

    YouTube video

    Notes

    Fabulous with pasta or for meatball sandwiches - or on their own!

    Nutrition

    Calories: 272kcal | Carbohydrates: 5g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 85mg | Sodium: 347mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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