Finding gluten-free meatballs at a restaurant is nearly impossible, but making them at home is easier than you’d think. These are made with 80/20 ground beef, gluten-free breadcrumbs, Parmesan, and a blend of Italian herbs, baked in the oven until browned and juicy. No frying, no oil needed.
I use Italian-style gluten-free breadcrumbs which already have herbs built in, so the seasoning comes together quickly. Once they are out of the oven you can eat them as-is or drop them straight into a pan of marinara sauce and let them simmer for a few minutes before serving over gluten-free pasta.
Why You’ll Love This Recipe
Ingredient Notes
- Ground Beef – I use all ground beef, specifically 80/20 ground beef, which has the perfect ratio of meat to fat for meatballs. You can use a lower fat beef, but try to stick to 15-20% fat for best results. You could also use a blend of ground beef, pork, and veal, but to keep it simple, I just prefer to use all ground beef. If you’re looking for something leaner, try my gluten-free turkey meatballs using ground turkey instead.
- Gluten-Free Breadcrumbs – Use store-bought or homemade gluten-free breadcrumbs for this recipe. I use Italian-style gluten-free breadcrumbs, which already have herbs added. If yours are plain, add an extra 1/8 teaspoon of each herb and spice in the recipe. You can also use almond flour instead.
- Herbs and Spices – I use a combination of salt, pepper, onion powder, garlic power, dried parsley, and dried oregano for my meatballs. You could use fresh parsley and fresh oregano if you prefer, but the dried varieties are more concentrated and I always have them on hand, even in the winter. If you don’t want Italian-style meatballs, change up the spices and herbs to suit the dish you are making meatballs for.
- Parmesan cheese – Parmesan cheese gives the meatballs more flavor and it’s not to be missed. Use grated Parmesan cheese so that it mixes evenly into the meatballs. For best results, grate your own Parmesan block, rather than using pre-grated Parmesan cheese. You can use pecorino romano, asiago, or grana padano instead if you don’t have Parmesan cheese on hand. For a dairy-free version, use a dairy-free Parmesan substitute like Follow Your Heart or nutritional yeast.
- Egg – A single egg acts as a binder and helps hold the meatballs together. Use a large egg and be sure not to overmix as the meatballs will get tough.
Do Not Overmix the Meat
Mix the dry ingredients together first, then add the ground beef and egg and mix just until everything comes together. Overmixing is what makes meatballs tough and dense. Stop as soon as you don’t see any dry spots.
Step-by-Step Instructions
This gluten-free meatball recipe is so easy to make at home. All you need is ground beef and a few simple ingredients. The below step-by-step instructions and matching photos are meant to show you the recipe at different stages so that you can make beef meatballs perfectly every time!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Traditional meatballs are not gluten-free because they contain a binder like breadcrumbs, crackers, or soaked bread, all of which contain wheat. This recipe uses gluten-free breadcrumbs to make them safe for those with celiac disease or gluten intolerance.
No. I like baking them because the meatballs cook evenly and you get a nice brown on the outside without having to babysit a pan. You can also cook them on the stovetop in a pan with a little oil, or let them simmer directly in sauce in a Dutch oven or braising pan.
My favorite is a simple marinara. Remove the meatballs from the oven and drop them straight into a pan of sauce to simmer for a few minutes before serving. Gluten-free alfredo, pesto, or bolognese all work well too.
Yes. I prefer 80/20 ground beef for the best flavor and juiciness, but a blend of ground beef, pork, and veal is a classic combination. Ground turkey or chicken also work. If you go leaner, the meatballs may be a little less juicy, so be careful not to overbake them.
Expert Tips
Storage Instructions
- Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezer Option: You can freeze leftover meatballs for up to 3 months. Flash freeze the cooked meatballs after they have cooled down to room temperature on a parchment lined baking sheet for an hour. Once frozen, transfer them to a freezer-safe container or bag for up to 3 months.
- Reheat: Thaw frozen meatballs in the refrigerator overnight. My favorite way to reheat is to add marinara sauce to a saucepan, drop in the meatballs, cover with a lid, and warm over medium-low heat for 5-8 minutes. Works the same way for refrigerated leftovers.
Serving Suggestions
Serve these over gluten-free pasta with marinara and a side of gluten-free garlic bread or gluten-free garlic knots to soak up the sauce. They also work well as part of a bigger Italian dinner alongside gluten-free lasagna. For something lighter to start the meal, a burrata caprese salad pairs well before the meatballs come out.
Gluten-Free Meatballs
Ingredients
- ⅓ cup gluten-free Italian-style breadcrumbs - store-bought or homemade
- ⅓ cup parmesan cheese - freshly grated
- 2 teaspoons dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 lb ground beef - preferably 80/20 blend
- 1 large egg
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together ⅓ cup gluten-free Italian-style breadcrumbs, ⅓ cup parmesan cheese, 2 teaspoons dried parsley, ½ teaspoon dried oregano, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper until combined.
- Add 1 lb ground beef and 1 large egg to the bowl. Using your hands, mix gently until just combined. Do not overmix, which can make your meatballs tough.
- Use an ice cream scoop (#30 portion scoop) to portion out the meat. Shape the meat into balls, about 1.5 to 2 inches in diameter with oiled hands. Place them on the prepared baking sheet. You should get about 18 meatballs.
- Bake at 400℉ for 13-15 minutes, until the meatballs are browned and have reached an internal temperature of 165°F.
- Remove from the oven and serve immediately, or transfer to a pan of marinara sauce and simmer over medium heat for 2-3 minutes before serving.
Notes
- Meatball Size: I used a #30 scoop, which makes about 18 meatballs on the smaller side. Cook time will vary if you make larger meatballs. Do not overbake or they will turn out dry.
- Breadcrumbs: I use Italian-style gluten-free breadcrumbs, which already have herbs added. If yours are plain, add an extra 1/8 teaspoon of each herb and spice in the recipe. You can also substitute almond flour in the same amount.
- Celiac Note: If you have celiac disease, always verify that your breadcrumbs and all other ingredients are certified gluten-free. Manufacturing practices can change.
- Dairy-Free: Substitute the Parmesan with a dairy-free Parmesan style product like Follow Your Heart, or use nutritional yeast for a similar umami flavor.
I have made these a few times now and my family LOVES them! They are easy to make and so flavourful! I don’t use pork I will use all beef or a mixture of Beef and Bison.