I know you didn't come here to learn about GF pastas, so let's about this meatball!! One challenge with meatballs is they traditionally have breadcrumbs in them which unless they are made from GF bread is off limits in our house. Some things that I've used as that binder substitute in other recipes are sweet potatoes, quiona, ground up GF crackers. With this recipe I opted to skip the binder. It did make the meatballs a little stickier when rolling them into balls but is was manageable and still made a good meatball, texture-wise. If you want to alleviate that stick meat batter, go ahead and add a 1/2 cup of bread crumb or any other binder to the mixture.
We also like to find any opportunity to sneak greens into our food. Feel free to follow suit and add some like we did or leave them out. If it would have just been Laura and I eating these we would have likely added more. We were able to sneak these in and Eli still enjoyed the meatballs which is a big bonus.
We paired this meal up with our basic marinara sauce that you can find here, just leave out the ground beef since you are doing the meatball.