Italian style gluten free meatballs made with just a few simple ingredients you probably already have in your pantry. Perfect for spaghetti or sandwiches!
Preheat oven to 400°F. Mix together the cracker crumbs, Italian seasoning, garlic powder, salt, and grated Parmesan cheese. Set aside.
In a large mixing bowl, combine the ground sirloin and the tomato sauce. Mix until the sauce is evenly distributed through the beef. Then, mix in the cracker crumb mixture until it is evenly distributed through the beef.
Form meatballs approximately 1 1/2 to 2 inches in diameter. You should end up with about 12 meatballs. Place the meatballs evenly in a baking dish so that they are not touching. (You can line this baking dish with parchment paper to prevent sticking, if desired.)
Bake for 20 minutes at 400°F, or until the internal temperature of a meatball measured with an instant read thermometer equals 160°F or greater.
As always, check all ingredients used to ensure that they are gluten free.
Makes 12 meatballs, equivalent to 4 servings. Cooked gluten free meatballs can be added to gluten free spaghetti and sauce to make spaghetti and meatballs, or served on a gluten free bun and topped with mozzarella cheese to make gluten free meatball subs.