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Meatballs in tomato sauce
Caraluzzi's Recipes


These gluten free meatballs are the perfect accompaniment to your favorite Sunday sauce. You can substitute regular breadcrumbs if you don't need this recipe to be gluten free.
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Servings 4


  • 1 pound ground beef and pork or veal
  • 1 egg
  • Caraluzzi’s Extra Virgin Olive Oil
  • 1/2 cup grated Parmigiano Reggiano
  • 1/4 cup gluten-free breadcrumbs try Aleia’s plain or seasoned varieties
  • Salt and pepper to taste try Caraluzzi's Sea Salt and Five Pepper Blend


  • Mix all the ingredients in a large bowl and incorporate well. Mixture should be moist, but hold together. If too wet, add a little more Parmigiano Reggiano and breadcrumbs. Form the meatballs on the small side (about 1 1/2-inch balls).
  • Coat the bottom of a skillet with extra virgin olive oil. When the oil gets hot, add the meatballs, turning as they fry and become golden on the outside.
  • Add tomato sauce to a large saucepan. To make your own sauce, take a couple of cans of imported Italian tomatoes and put them through a food mill into a large saucepan. Add some extra virgin olive oil and a couple of basil leaves. Simmer.
  • As the small/medium meatballs come out of the frying pan, drop them in the sauce. When the sauce reduces and thickens to a consistency you like, turn off the heat. The meatballs will be juicy and your sauce perfect and flavorful.