Gluten-Free Baked Meatballs in a Rich Tomato Sauce

Enjoy a hearty serving of baked meatballs in a robust red sauce, with a unique twist of using potato as a gluten-free alternative to breadcrumbs. This recipe is a great comforting weeknight dinner that everyone loves!


Prep Time:

20 minutes

Cook Time:

45 minutes

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Gluten-Free Baked Meatballs in a Rich Tomato Sauce

love a good meatball, but I’ve found that many of the gluten-free options, as in without the breadcrumbs, are tough and chewy instead of soft and luscious.

So when I saw this idea inside the Gluten Free Mediterranean cook book using grated and drained potato, I knew I had to try it.

This recipe is inspired by Helen’s and uses a combination of beef and pork mince. After many trials of different kinds of meat in meatballs, this really is the superior combo for a soft meatball that melts in your mouth.

You can either finely grate the potato or, if you have one, use the Kitchen Aid Cordless Hand Blender. I’m very minimal when it comes to kitchen equipment and I really think most gadgets are a waste of space, but not this one. It’s the one gadget I have that I use almost daily.

Gluten-Free Baked Meatballs in a Rich Tomato Sauce

A great comforting weeknight dinner that is gluten-free, high in protein and that everyone loves!



Prep time:

20 minutes

Cook time:

45 minutes



  • 250g beef mince
  • 250g pork mince
  • 1 onion, brown or red, finely diced
  • 2 garlic cloves, minced
  • 1 white potato (190g), finely grated and drained
  • 1/2 teaspoon dried oregano
  • 1 medium egg, beaten
  • 1/4 bunch parsley, finely chopped
  • 1/2 teaspoon salt


  • 3 tablespoons olive oil
  • 1 onion, brown or red, diced
  • 2 garlic cloves, minced
  • 700g tomato passata
  • 1/3 cup (80 ml) water
  • 1/2 cup beef stock
  • 1/2 teaspoon dried oregano
  • 2 bay leaves
  • 1/4 teaspoon salt

  1. Prepare the potato for the meatballs by finely grating it or processing it into a wet paste in a food processor. Squeeze out the excess moisture using a cheesecloth, discarding the liquid.
  2. In a large mixing bowl, combine the beef and pork mince, diced onion, minced garlic, drained grated potato, dried oregano, beaten egg, chopped parsley, and salt. Mix thoroughly until well blended.
  3. Shape the mixture into evenly sized balls and place them on a tray. Refrigerate the meatballs until needed to firm them up.
  4. Preheat your oven to 200°C.
  5. Heat olive oil in an oven-safe pan over medium heat. Add the diced brown onion and cook for 3-5 minutes until translucent, then add the minced garlic and cook for 2 more minutes.
  6. Stir in the tomato passata, 1/3 cup (80 ml) of water, beef stock, dried oregano, and bay leaves. Season with salt. Bring to a simmer, then cover with a lid and let cook for 20 minutes.
  7. Remove the meatballs from the fridge and gently place them into the simmering sauce.
  8. Transfer the pan to the preheated oven and bake for 20 minutes. For the final 5 minutes, if your oven has a broil or grill function, switch to this setting to brown the tops of the meatballs.
  9. Garnish with fresh parsley and, if desired, sprinkle with grated Parmesan before serving.


  • Ensure the potato is well-drained to keep the meatballs from becoming too moist.
  • Omit the Parmesan or substitute with a dairy-free cheese to keep the recipe dairy-free.
  • Serve with a side of gluten-free pasta or crusty bread for a delicious meal.
  • My favourite beef stock concentrate is Urban Foragers. I won’t touch anything else!

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