Family Favorite Meatballs
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Forget bland, heavy, bread-filled meatballs—this gluten-free meatball recipe is a game-changer! Packed with fresh vegetables like onions, celery, carrots, and bell peppers, these meatballs are not just delicious; they’re nutritious and versatile. By swapping out bread crumbs for creamy ricotta cheese, these meatballs are moist, flavorful, and perfect for everyone at the table, from picky toddlers to seasoned foodies.
Whether you’re using ground veal, turkey, or beef, this recipe delivers a tender, juicy bite every time. Plus, it’s naturally gluten-free and loaded with hidden vegetables, making it a fantastic choice for healthier weeknight meals or baby-led weaning. With a dash of creativity, this base recipe can be customized to suit your taste buds or whatever veggies you have on hand.
Why You’ll Love This Recipe
Gluten-Free: No bread crumbs here—ricotta cheese adds moisture and flavor.
Veggie-Packed: A sneaky way to add vegetables to your meals without sacrificing flavor.
Perfect for All Ages: These meatballs are soft enough for babies and tasty enough to wow adults.
Customizable: Use your favorite ground meat and veggies to make it your own.
Meal Prep Friendly: These meatballs freeze beautifully, making them ideal for batch cooking.
Ingredients
2 lbs ground meat (turkey, chicken, or veal)
1 lb sausage or ground pork
1–2 carrots (adjust based on size and preference)
1 celery stalk
½ onion (any variety)
2 cloves garlic
1 bell pepper (red or colored preferred for sweetness; avoid green)
2 tbsp coarse salt
1 tbsp cracked black pepper
2 tsp smoked paprika (or substitute regular paprika)
2 tbsp dried oregano (or ¼ cup fresh oregano)
1 cup ricotta cheese (homemade or store-bought)
½ cup grated Parmesan cheese
2 large eggs
Instructions
Preheat Oven: Set your oven to 375°F (190°C).
Prep the Vegetables: Roughly chop the carrots, celery, onion, garlic, and bell pepper. Place them in a food processor and pulse until finely chopped—avoid over-processing into a puree.
Combine Ingredients: In a large mixing bowl, combine the chopped vegetables with the ground meat, sausage, ricotta, Parmesan, eggs, and all seasonings. Mix with your hands until evenly combined, being careful not to overwork the mixture, which can result in tough meatballs.
Form the Meatballs: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. They can be placed close together but should not touch.
Chill (Optional): If time allows, refrigerate the meatballs for 20 minutes before baking. This helps them hold their shape better during cooking.
Bake: Bake in the preheated oven for 20 minutes or until the meatballs are cooked through and lightly browned.
Serve: Let the meatballs cool slightly before serving. Enjoy them as-is, in a sandwich, over pasta with marinara sauce, or with your favorite dipping sauce.
Pro Tips:
Sauce Pairings: Try these meatballs with arrabiata sauce, BBQ sauce, or a sweet-and-sour glaze for versatility.
Meal Prep: These meatballs freeze beautifully. Simply reheat in the oven or simmer in sauce for a quick meal.
Kid-Friendly: These are great finger foods for toddlers and pack in hidden veggies!
Family Favorite Meatballs
Ingredients
- 2 lbs ground meat – turkey, chicken or veal
- 1 lb sausage or ground pork
- 1 or 2 carrots (depending on size and likes)
- 1 celery stalks
- ½ onion of your choice
- 2 cloves garlic
- 1 whole pepper, color of your choice (I prefer red or colored, not green)
- 2 tbsp. coarse salt
- 1 tbsp. cracked pepper
- 2 tsp. smoked paprika (ordinary paprika would work)
- 2 tbsp. dried oregano or ¼ cup fresh oregano
- 1 cup ricotta (homemade or commercial)
- ½ c. grated Parmesan
- 2 large eggs
Instructions
- Preheat Oven: Set your oven to 375°F (190°C).
- Prep the Vegetables: Roughly chop the carrots, celery, onion, garlic, and bell pepper. Place them in a food processor and pulse until finely chopped—avoid over-processing into a puree.
- Combine Ingredients: In a large mixing bowl, combine the chopped vegetables with the ground meat, sausage, ricotta, Parmesan, eggs, and all seasonings. Mix with your hands until evenly combined, being careful not to overwork the mixture, which can result in tough meatballs.
- Form the Meatballs: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. They can be placed close together but should not touch.
- Chill (Optional): If time allows, refrigerate the meatballs for 20 minutes before baking. This helps them hold their shape better during cooking.
- Bake: Bake in the preheated oven for 20 minutes or until the meatballs are cooked through and lightly browned.
- Serve: Let the meatballs cool slightly before serving. Enjoy them as-is, in a sandwich, over pasta with marinara sauce, or with your favorite dipping sauce.
Notes
Pro Tips:
Sauce Pairings: Try these meatballs with arrabiata sauce, BBQ sauce, or a sweet-and-sour glaze for versatility.
Meal Prep: These meatballs freeze beautifully. Simply reheat in the oven or simmer in sauce for a quick meal.
Kid-Friendly: These are great finger foods for toddlers and pack in hidden veggies!
