Gluten Free Parmesan Meatballs
  • 1 pound ground beef 85/15
  • 1 cup spinach leaves, packed and finely chopped
  • 6 baby bella mushrooms, minced (appx. 1½ cups)
  • ½ cup grated onion
  • 2 garlic cloves, grated
  • ⅓ cup half-and-half
  • 1 large egg
  • ½ cup Parmesan cheese
  • ¼ cup olive oil divided
  • ⅓ cup ground oatmeal
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Optional: fresh basil, parsley, and shredded Parmesan for garnish
  1. Preheat the oven to 425∞F
  2. Add 2 tablespoons of the olive oil to a nonstick pan over medium-high heat.
  3. When the oil is hot, add the mushrooms, spinach, onions, and garlic. Cook for approximately five minutes or until all the liquid has evaporated.
  4. Remove the mushroom mixture from the pan and set aside to cool.
  5. While the mushroom mixture is cooling, add the ground beef, Parmesan, oatmeal, half-and-half, eggs, remaining olive oil, and spices to a large bowl. Using a large fork or your hands, mix until thoroughly combined.
  6. Add the mushroom mixture to the meat mixture and stir until thoroughly combined.
  7. Place the meat mixture in the refrigerator for 15 minutes.
  8. Spray a baking sheet with nonstick cooking spray, and form the meatballs. Using a small scooper, scoop out some of the meat mixture, gently form it into a ball, and place it on the pan approximately ½ inch apart.
  9. Bake for 20 to 25 minutes or until no longer pink in the middle and a meat thermometer reads 155∞F. (see note)
  10. To serve, sprinkle with fresh basil, parsley, and Parmesan.
Recipe by 5 Minutes for Mom at