4 lbs
Favorite
4 lbs
Gluten Free Meatballs in Red Gravy - Serves 10
96%Read ReviewsThe Experience
Heat & Eat
No prep required
Gluten Free Meatballs in Red Gravy - Serves 10
Bartolini’s most celebrated dish made gluten-free: the beef-and-pork meatballs built on their grandfather’s 70-year-old recipe, simmered in the house red gravy, from the Midlothian, Illinois south-side institution that The Daily Meal named among America’s best. Christopher and Dominic Bartolini CIA-trained and opened March 17, 1995; the recipe they carried from their grandfather’s kitchen belongs at every table.
This package serves 8-10 people and includes
- Bartolini’s Gluten-Free Beef & Pork Meatballs in their signature Red Gravy (4 lbs)
- Each pound approx. 8 Meatballs
- Choose to add BBQ Sauce and/or Seasoning!
BBQ Sauce & Seasoning Options Include
- Bartolini’s Raspberry Habanero BBQ Sauce (16 oz)
- Bartolini’s Pineapple Bourbon Chipotle BBQ Sauce (16 oz)
- Bartolini’s Blackened Seasoning (3.5 oz)
- Meatballs ship with ice packs and can be refrigerated and enjoyed within 4 to 5 days of delivery, or can be frozen for up to 2 months in their original packaging.
- Defrost overnight in your refrigerator before heating.
- Sauces arrive ready to enjoy.
- Refrigerate sauces after opening.
To Serve
- Meatballs (Thawed): Remove Plastic Film from tray, transfer meatballs and red gravy into an over-safe casserole or baking dish with cover or foil
- Bake in 350-degree oven for 20-25 minutes.
- Enjoy!
- Gluten-Free Meatballs – Pork, Beef, Egg, Ricotta Cheese, Romano Cheese, Salt, Rice Flour, Cow’s Milk, Other Spices and Seasonings (Gluten Free)
- Red Gravy – Tomatoes, Sugar, Salt, Olive Oil, Onion, Romano Cheese, Other Spices and Seasonings, Corn Starch, and Citric Acid (Gluten Free)
Legendary Chicago Meatballs & Pizza
Bartolini's took the top spot on Travel Channel's "Best Places to Pig Out" and was named "America's Best Spaghetti & Meatballs" by MSN & The Daily Meal.
Legendary Chicago Meatballs & Pizza
Bartolini’s
96% love this shopStar Shipper
Chicago, ILSince opening their doors in 1995, Bartolini’s Restaurant has lured food lovers to the south side of Chicago with a promise of many of Chicago's iconic eats all under one roof. At the heart of the success are brothers Christopher and Dominic Bartolini, who attended the Culinary Institute of America in Hyde Park, NY before setting out to create Italian beef, superior pizza, and meatballs so spectacular, they’ve been named some of the nation's best. The secret is a perfectly sized, impeccably seasoned, juicy beef and pork meatball coated in "red gravy" and made from an expertly crafted original recipe created by Bartolini's Grandfather more than 70 years ago.
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