I can confidently say that these Italian Meatballs in Homemade Marinara are one of those under-35-minute dinners that feels like comfort food and is so easy to make. The homemade marinara is chef’s kiss, and the high-protein meatballs are gluten-free, dairy-free, and not only kid-friendly but versatile enough for the whole family. You can serve them over pasta, zucchini noodles, spaghetti squash, or even rice.
I honestly made these meatballs for my toddler because he loves red sauce and meatballs, but we all loved it. Now I’m planning to double batch and freeze some next time so I have quick & easy meals ready to go for the whole fam.
Quick, Flavor-Packed Italian Meatballs Everyone Will Love
Italian food is just so classic and delicious, it was a no brainer to add these gluten-free Italian meatballs in marinara to the rotation.
They’re tender, baked to perfection, and made with almond flour instead of breadcrumbs, making them naturally gluten-free and high in protein. Garlic, fresh parsley, and a pinch of red pepper flakes add flavor without added sugar or processed ingredients, which you know I’m all about.
The benefits of the main ingredients are simple but significant: beef (or a beef-pork mix) provides protein and iron, fresh basil is packed with antioxidants, and the homemade tomato sauce is rich in heart-healthy lycopene. For the record, the fresh basil is key here—the smell is perfection, and it really just elevates the simple marinara to something so flavorful.
This all makes the dish not only satisfying, but nutritionally balanced—a win-win for a busy weeknight or back-to-school dinner.
Versatile, Freezer-Friendly, and Perfect for Meal Prep
One of the best parts about this recipe is how adaptable it is. You can let the sauce simmer for an hour or two to deepen the flavor, but the quick version comes together just as easily and is sure to be a family favorite.
Meatballs are never a bad idea, and these freeze perfectly—bake first, let cool, and freeze individually on a tray before transferring to a bag or container. The marinara sauce can also be frozen separately or with the meatballs for easy meal prep.
Whether you’re planning lunches for the week, a cozy family dinner, or a quick back-to-school meal, this high-protein, gluten-free Italian Meatballs in Homemade Marinara recipe hits all the marks: flavorful, healthy, and so easy to make.
I’m excited to share this one with you guys; hope you love it! And don’t forget to tag me on IG when you make it.
INGREDIENTS YOU’LL NEED:
For the meatballs:
- Ground beef (or a mix of beef + pork)
- Egg
- Almond flour
- Fresh parsley
- Garlic cloves (to mince)
- Sea salt
- Black pepper
- Dried oregano
- Onion powder
- Red pepper flakes (optional)
For the marinara:
- Extra virgin olive oil
- Yellow onion
- Garlic cloves (to mince)
- Can of crushed tomatoes
- Tomato paste
- Dried oregano
- Sea salt
- Black pepper
- Fresh basil
HOW TO MAKE ITALIAN MEATBALLS IN HOMEMADE MARINARA
Preheat oven to 400°F.
Line a baking sheet with parchment paper and lightly grease with avocado oil or spray.
In a large bowl, combine the ground meat, egg, almond flour, parsley, garlic, salt, pepper, oregano, onion powder, and red pepper flakes. Mix gently with your hands until just combined—don’t overmix.
Form into 16 meatballs and arrange evenly on the prepared baking sheet.
Bake for 15–18 minutes, or until the internal temperature reaches 160–165°F and the outsides are lightly browned. Broil for 1–2 minutes at the end for extra color, if desired.
While the meatballs bake, make the marinara:
Heat olive oil in a large skillet over medium heat.
Add onion and sauté for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Bring to a slight boil then reduce heat to let simmer for about 5-7 minutes.
Transfer the baked meatballs into the sauce and gently stir to coat. Simmer uncovered for 5–10 minutes to let the flavors come together.
To Serve:
Finish with torn fresh basil and serve warm over zucchini noodles, gluten-free pasta (or regular, if no gluten sensitivities), or spaghetti squash.
To Store:
The meatballs and marinara can be stored separately or together in airtight containers, and should be cooled completely before storing. In the fridge, both will keep for up to 4–5 days.
You can freeze the meatballs either before or after cooking, but I recommend baking them first so they hold their shape and reheat more easily. If baking first, let them cool completely, freeze on a baking sheet so they don’t stick together, then transfer to a freezer bag or airtight container. They’ll last 2–3 months.
The marinara sauce can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating, or warm gently on the stove.
RECIPE SUBSTITUTIONS & QUESTIONS
Want to mix it up? Swap the ground beef for turkey or chicken for a leaner option, or use all pork for a richer flavor. Almond flour can be replaced with regular breadcrumbs if you want a classic, non–gluten-free version, or even crushed pork rinds could work to keep it gluten-free.
For the sauce, canned diced tomatoes work just as well as crushed, and a pinch of red pepper flakes adds a little extra kick if your family likes a little heat.
What can I serve with Italian Meatballs in Homemade Marinara?
These meatballs are super versatile! Serve them over gluten-free (or regular) pasta, zucchini noodles, spaghetti squash, or even rice. You can also enjoy them on their own for a protein-packed, low-carb option. Or, serve with a salad or one of my favorite sides, Crispy Buttery Broccolini. And you of course can’t go wrong with a side of garlic bread of toasty sourdough.
Are these Italian meatballs kid-friendly?
Absolutely! These meatballs are a family favorite, especially for toddlers who love red sauce. They’re tender, flavorful, and naturally gluten-free and dairy-free, making them a nutritious option that both kids and adults can enjoy. You can even make a double batch and freeze some for easy weeknight dinners.
More Healthy, Family-Friendly Pasta Recipes:
- Baked Feta Pasta
- Gluten-Free Crispy Chicken Parm
- Protein-Packed Beef & Zucchini Lasagna
- Crockpot Chicken Bolognese
- The Best Beef Bolognese
- One-Pan Lasagna Skillet
Click here to watch the reel I made of this recipe 🙂
Italian Meatballs in Homemade Marinara
Ingredients
For the meatballs:
- 1 pound ground beef, or a mix of beef + pork
- 1 egg
- 1/3 cup almond flour
- 2 tablespoons finely chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- Pinch red pepper flakes, (optional)
For the marinara:
- 2 tablespoons extra virgin olive oil
- ½ yellow onion, finely diced
- 3 cloves garlic, minced
- 1 28 ounces can crushed tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt, or to taste
- ¼ teaspoon black pepper
- Small handful fresh basil, torn
Instructions
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper and lightly grease with avocado oil or spray.
- In a large bowl, combine the ground meat, egg, almond flour, parsley, garlic, salt, pepper, oregano, onion powder, and red pepper flakes. Mix gently with your hands until just combined—don’t overmix.
- Form into 16 meatballs and arrange evenly on the prepared baking sheet.
- Bake for 15–18 minutes, or until the internal temperature reaches 160–165°F and the outsides are lightly browned. Broil for 1–2 minutes at the end for extra color, if desired.
While the meatballs bake, make the marinara:
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
- Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Bring to a slight boil then reduce heat to let simmer for about 5-7 minutes.
- Transfer the baked meatballs into the sauce and gently stir to coat. Simmer uncovered for 5–10 minutes to let the flavors come together.
To Serve:
- Finish with torn fresh basil and serve warm over zucchini noodles, gluten-free pasta (or regular, if no gluten sensitivities), or spaghetti squash.
To Store:
- The meatballs and marinara can be stored separately or together in airtight containers, and should be cooled completely before storing. In the fridge, both will keep for up to 4–5 days.
- You can freeze the meatballs either before or after cooking, but I recommend baking them first so they hold their shape and reheat more easily. If baking first, let them cool completely, freeze on a baking sheet so they don’t stick together, then transfer to a freezer bag or airtight container. They’ll last 2–3 months.
- The marinara sauce can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating, or warm gently on the stove.
Notes
- Swap ground beef for ground turkey or chicken for a leaner option, or use all pork for richer flavor.
- Replace almond flour with regular breadcrumbs for a classic (non–gluten-free) version, or use crushed pork rinds to keep it gluten-free.
- Use canned diced tomatoes instead of crushed in the sauce if preferred.
- Add a pinch of red pepper flakes to the sauce for a little extra heat.
