If you love bold flavors with a little heat, these spicy meatballs are about to become a new favorite! A mix of ground beef and hot Italian sausage delivers just the right kick, while gluten-free breadcrumbs keep them tender and inclusive for everyone at the table.
Serve them over pasta, tuck them into a toasty sub, or skewer them on a toothpick with marinara for a crowd-pleasing appetizer. No one will ever guess they’re gluten-free—just that they’re downright delicious!
You’ll love this recipe because…
Searching for more gluten-free meatball recipes? Gluten-Free Meatballs / Baked Turkey Spinach Meatballs / Zoodles with Turkey Meatballs in Roasted Red Pepper Sauce
Ingredients
Ingredient Notes
- Ground Beef (85/15 blend) – Using a mix of 85% lean ground beef gives the meatballs enough fat for flavor without being too greasy.
- Hot Ground Italian Sausage – This adds extra flavor and spice to the meatballs. You can use mild sausage if you prefer less heat, but keep in mind it will reduce the overall spiciness of the dish.
- Parmesan Cheese – Freshly grated parmesan will give the best flavor and texture. Avoid pre-grated versions, as they often contain anti-caking agents that can affect texture.
- Gluten-Free Italian-Style Breadcrumbs – These help bind the meatballs while adding flavor. Look for a brand that is seasoned for the best taste, or add extra Italian seasoning if using plain breadcrumbs. You can also use my homemade gluten-free breadcrumbs recipe if you want to make your own!
TIP
For even seasoning in every bite, mix all the dry ingredients with the breadcrumbs before adding the meat. This helps evenly distribute the flavors and prevents clumps of seasoning in certain areas, ensuring well-balanced, flavorful meatballs.
Recipe FAQs
Yes, you can use mild Italian sausage instead of hot and reduce or omit the red pepper flakes for a milder version of this recipe.
Yes, simply replace the parmesan cheese with a dairy-free alternative to maintain flavor while keeping the recipe dairy-free. I like Follow Your Heart Dairy-Free Parmesan-Style Grated.
Definitely! You can mix and shape the meatballs in advance, then store them covered in the refrigerator for up to 24 hours before baking. This makes them perfect for meal prep or entertaining!
Expert Tips
Storage instructions
Storage:
- Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
- To prevent them from drying out, store them with a little marinara sauce or a drizzle of olive oil.
Freezing Instructions:
- Uncooked meatballs: Arrange them on a parchment-lined baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag for up to 3 months. Bake straight from frozen, adding a few extra minutes to the cook time.
- Cooked meatballs: Let them cool completely, then freeze in an airtight container. Reheat from frozen in sauce or in a 350°F oven until warmed through.
Make-Ahead Tips:
- Mix and shape in advance: Prep the meatballs up to a day ahead and store them covered in the refrigerator until ready to bake.
- Batch cooking: Double the recipe and freeze half for an easy, stress-free meal later. This is a great way to have homemade meatballs ready for busy weeknights.
Serving suggestions
These spicy meatballs are incredibly versatile and work for everything from casual weeknight dinners to party appetizers. Here are a few delicious ways to serve them:
Classic Pasta Night – Serve over your favorite gluten-free pasta with a marinara sauce and a sprinkle of parmesan cheese. Try it with my Homemade Gluten-Free Garlic Bread for the perfect meal.
Meatball Subs – Tuck them into toasted gluten-free sub rolls, top with marinara and mozzarella, then broil until bubbly. Pair with my Farmer’s Market Salad for a hearty meal.
Appetizer-Style – Stick them with toothpicks and serve with warm marinara for dipping. These are always a hit at parties! If you’re planning a spread, add my Gluten-Free Bruschetta or Burrata Caprese to the table.
More gluten-free dinners to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Spicy Meatballs
Ingredients
Ingredients:
- ⅓ cup gluten-free Italian-style breadcrumbs - 50g
- ⅓ cup grated parmesan cheese - 40g
- 2 tablespoons fresh parsley - finely chopped (6g)
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- ½ lb ground beef - preferably 85/15 blend
- ½ lb hot ground Italian sausage
- 1 egg
- 2 cups spicy marinara sauce - optional
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Directions:
- Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the gluten-free breadcrumbs, grated parmesan cheese, fresh parsley, dried oregano, garlic powder, onion powder, paprika, salt, black pepper, and red pepper flakes. Mix well to evenly distribute the spices and seasonings.
- Add the ground beef, hot Italian sausage, and egg to the bowl with the breadcrumb mixture. Use your hands or a fork to gently mix everything together until just combined. Avoid over-mixing to prevent tough meatballs.
- Use a #30 portion scoop or your hands to shape the meat into balls, about 1.5 to 2 inches in diameter. Lightly oil your hands to help shape them easily. Place the meatballs on the prepared baking sheet. You should get about 18 meatballs total.
- Bake the meatballs in the preheated oven for 13-15 minutes, or until they are cooked through and have reached an internal temperature of 165°F (74°C).
- Once cooked, remove the meatballs from the oven and let them rest for a few minutes. Alternatively, add the meatballs to a pan with your favorite marinara sauce and let them simmer over medium heat for a few minutes to warm the sauce before serving.
- Serve the spicy meatballs with your favorite sauce or pasta. Enjoy!
Notes
- Gluten-free: If you have celiac disease, like me, or are on a gluten-free diet be sure to double check that your ingredients are gluten-free. If you do not follow a gluten-free diet, feel free to use regular breadcrumbs in this recipe!
- Don’t over-mix the meat mixture: Over-mixing can result in dense, tough meatballs. Gently combine the ingredients until just incorporated.
- Use a meat thermometer: Ensure the meatballs are fully cooked by checking the internal temperature, which should reach 165°F (74°C).
- Spice level: The red pepper flakes add heat to the meatballs, but you can adjust the amount based on your spice preference. Reduce or omit for less heat.
- Freezing: These meatballs freeze well! After baking, let them cool completely, then freeze them on a baking sheet. Once frozen, transfer to an airtight container for up to 3 months. Reheat in the oven or simmer in sauce to serve.
Nutrition
