Momma’s Meatballs

My husband, Paul, has always requested that I make my famous meatballs. I remember when we were dating and I was working on my vet tech degree studying for midterms and he would ask me to make them. Somehow I would find the time to get them done! I had to adapt my recipe a bit to cater to the DF/SF/GF (dairy-free, soy-free, gluten-free diet) so if you’re not off dairy, I highly recommend using parmesan cheese and egg in your meatballs. Here’s what I came up with for the allergy-free version and hey, they are still pretty darn good. My meatballs come out a little different each time because I usually just eyeball all my ingredients but for those of you who like to measure, here’s my best shot.


  • 1 pound of meat, ground beef and pork (you can usually find this pre-made in the meat section otherwise you can ask for it)
  • 1/2 cup gluten free breadcrumbs
  • 1/4 cup garlic powder
  • 1/4 cup onion powder
  • 1 tablespoon of dried oregano
  • 1 tablespoon of dried basil
  • 1 tablespoon of dried or fresh parsley
  • 3 tablespoons of gelatin* or 1.5 tablespoons oil, 1.5 tablespoons water and 1 teaspoon of baking powder
  • One jar of marinara sauce (simple sauce is best, make sure to check the labels for ingredients)

*I made some homemade chicken broth from a whole chicken carcass and after refrigeration it became a gelatin and worked great for binding my meatballs. I have not tried the oil and water trick yet.


  1. Remove jewelry from your hands. This is the only time I take my wedding rings off so that when I’m mixing the meat with my hands I don’t get raw meat caked in them.
  2. Heat sauce on the stovetop of medium heat in a medium/large saucepan.
  3. Prepare another large frying pan over medium heat.
  4. Pour meat into a mixing bowl. Add bread crumbs, garlic powder, onion powder, oregano, parsley, and gelatin or oil mix. Mix together well with your hands.
  5. Roll together meatballs with your hands or use a cookie dough scooper to make balls.
  6. Add meatballs to the frying pan to brown on all sides. Usually you do not need oil in the pan beforehand unless you’re working with really lean meat.
  7. As the meatballs are browned, add them into your sauce.
  8. Once all the meatballs are added to the sauce, cover and cook for about an hour or until cooked through.
  9. Serve with gluten free pasta or by themselves! Enjoy!