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Sizzling, juicy meatballs are made from scratch, and sprinkled with a bite of parmesan. When they're bathed in sauce and swirled into tender gluten free spaghetti - it's the perfect way to feel warm and loved.
My gluten-free Italian style meatballs are every bit as delicious as meatballs made with regular wheat bread crumbs.
It's an easy recipe that can be made in advance, and stored in the freezer. Pull these out when you've had a long hard day, and you need just this kind of warm hug!
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Why these Juicy Meatballs are Just So Good
My favorite way to add extra flavor to these tender meatballs is to include chopped fresh herbs, ground pork as well as ground beef, and plenty of eggs. Read on to learn the what and why of the ingredients in this easy recipe.
What’s in the Best Gluten-free Meatballs?
- lean ground beef: 80-85% lean is the best option for this recipe. I would not go as low as 73% , or the finished meatballs will be very fatty. We found 90% lean to be too chewy and kind of dry.
- Italian sausage: this is one of my secrets for the best flavor. I learned from a man who owned an Italian restaurant that you should always include a little pork in your meatballs and sauces for that extra touch of sweetness. I often see Italian style sauce recipes that include a little sugar to try to mimic that sweetness, when what you really need is a little pork (and some fresh basil).
- eggs: I do include quite a bit of eggs! Eggs are an excellent binder in gluten free foods, so don't skimp on the eggs. A common question (according to Google) is "how do I keep gluten free meatballs from falling apart?" The answer is - EGGS.
- breadcrumb ingredients: You don't strictly need gluten free breadcrumbs to replace what-based breadcrumbs. Scroll down to the yellow box ⤵️ to see lots of alternatives. I've used all of them over they years, and they all work great when you need a gluten free option.
- parmesan cheese: I use store-bought grated parmesan in this recipe. If you need a dairy free option, scroll down to the FAQs for a dairy free alternative.
- dried Italian seasoning: there's no sub for the heavenly aroma of fresh chopped herbs in recipes! but I've also learned that my meatballs just aren't as good without the dried Italian seasoning. So I use both!
- salt and pepper
- fresh chopped Italian parsley, and finely chopped fresh basil leaves: You want a delicious smell throughout your home that draws people in when they walk through the door? Then don't skimp on the fresh herbs 🙂
- fresh garlic: same goes for fresh minced garlic. 'Nuff said.
Simple Ingredients to Replace Breadcrumbs
You don't necessarily need to go out and buy a can of gluten free breadcrumbs to replace regular breadcrumbs for this recipe. You can make meatballs without using breadcrumbs at all. I have used all these with great results:
- gluten-free oats
- dry instant potato flakes ( combine them with another breadcrumb alternative for best results)
- crushed gluten-free crackers
- crushed rice or corn Chex cereal
- almond flour and ground mushrooms, as in my Low Carb chicken meatballs
- leftover gluten free bread crusts or heels, crushed into crumbs
Tools You Might Need
If you're planning on making this recipe, I want you to succeed! Here is a set that includes the medium cookie scoop that I use. It's so much easier than rolling meat balls by hand.
Quickest way to make a lot of meatballs!
Buy Now → Homemade Gluten-free Meatballs, Step by Step
Gluten free meatballs are so easy and straightforward to make - this recipe is just begging to be doubled. Tuck the extras into the freezer for one of those nights you want a comforting, homemade dinner but are just too tired (which is me most nights!). Remember - read the recipe card below for the full instructions.
Step 1. Take the chill off meat and eggs by letting them sit out of the fridge for about 15 min. Speed tip: put eggs in a bowl of warm water.
Step 2. Finely chop fresh herbs. I use fresh parsley and basil along with dried Italian seasoning for the best flavor balance.
Step 3. Combine all ingredients (except oil) in a large bowl and mix with your hands.
Step 4. Shape meatball mixture into balls with a 2 inch cookie scoop, or by rolling into balls with hands.
Step 5. Heat 2 T. oil in a large skillet over medium heat. Add meatballs, cook in batches. Don’t crowd the pan.
Step 6. Let meatballs brown before turning them over. Cook until internal temperature reaches 160℉. Remove to a plate as you cook the rest.
How to Meal Prep Some Meatballs 👇
One of the best reasons to meal prep some made-from-scratch, gluten free Italian meatballs is so you can have a future easy dinner on one of those nights where you need a good, home-cooked meal but are just. Too. Tired. You need a good meal the MOST on those nights.
Mix up some meatballs, flash freeze them (you don't really need to cook them), and stash them in freezer bags for the future. Then make sure you have some jars of your favorite sauce and some gluten free spaghetti on hand, and you'll be ready.
Brown those frozen meatballs in a skillet on medium-low heat, add the sauce and a lid, and let it all simmer while you cook the spaghetti ( or get someone else to do all this!). A made-with-love dinner is ready for you and your family in no time. You're welcome 🙂
- Prepare the meatballs as described above up to step 4. Line a sheet pan with parchment paper and add the raw meatballs. Flash freeze for an hour or 2 until solid.
2. Add to a freezer-safe bag, label and store in the freezer until you need an emergency made-with-love dinner STAT.
How to Make Gluten Free Italian-Style Meatballs
Sizzling, juicy meatballs are made from scratch, and sprinkled with a bite of parmesan. When they're bathed in sauce and swirled into tender gluten free spaghetti - it's the perfect way to feel warm and loved.
- Total Time: 50 minutes
- Yield: 48 meatballs. Serves 8, about 6 meatballs each. 1x
Ingredients
- 2 pounds lean ground beef (I used 85% lean)
- 1 pound ground Italian sausage
- 4 large eggs
- ¾ cup gluten free breadcrumb ingredients (see Notes)
- ⅓ cup parmesan cheese
- 1 ½ teaspoons dried Italian seasoning
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- ¼ cup finely chopped Italian parsley
- 2 tablespoons finely chopped fresh basil leaves
- 1 tablespoon garlic, finely minced or grated (roughly 1 large clove garlic)
- 2 tablespoons oil, like olive oil or avocado oil
Instructions
- Take eggs and meats out of the refrigerator and let them come close to room temperature, without actually becoming warm. I call this “taking the chill off”. When you cook cold eggs in cold ground beef, the eggs will congeal and make the finished meatballs more tough. When they are allowed to “take the chill off” the finished meatballs will be tender and juicy.
- Finely chop the parsley and basil.
- In a large mixing bowl, add meat, eggs, breadcrumb ingredients, parmesan, spices, herbs, and garlic. Use your hands to make sure it’s completely mixed together.
- Shape the meat mixture into balls, either by rolling them with your hands, or using a cookie scoop.
- Heat 2 tablespoons of oil in a large skillet. Add meatballs, but don’t crowd the pan. Cook in batches.
- When meatballs are cooked through, remove to a plate as you cook the rest.
- Add the meatballs to tomato sauce, meatball subs, or serve however your heart desires!
Notes
- Alternatives to bread crumbs: oatmeal, dry instant potato flakes, crushed gluten free cracker crumbs, almond flour, leftover gluten free bread crusts or heels that are chopped into crumbs. See my recipe for Low Carb Meatballs for low carb breadcrumb alternatives.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: stove top
- Diet: Gluten Free
Frequently Asked Questions
When I make meatballs, I always take eggs and meats out of the refrigerator and let them come close to room temperature, without actually becoming warm. I call this “taking the chill off”. When you cook cold eggs in cold ground beef, the eggs will congeal and make the finished meatballs more tough. When they are allowed to warm a little bit before cooking, the finished meatballs will be tender and juicy.
For this gluten-free meatball recipe, the only thing you'll need to substitute is the parmesan cheese. You can simply leave it out, or replace it with a cashew parmesan substitute. Many meatball recipes also contain milk, but mine does not. I use extra eggs to replace the moisture that milk would provide, which also act as an extra binding ingredient which keeps gluten free meatballs from falling apart.
Yes, you can freeze cooked meatballs in your favorite sauce. I have done that for many years with no problems. Pour the sauce and meatballs into a sturdy freezer bag or other freezer-safe container to freeze. Reheat in a slow cooker on high for a few hours, or defrost in the microwave before reheating in a pot on the stove top.
Cooked meatballs can be safely kept in the refrigerator for 3-4 days. Store them in an airtight container.
Yes, you can make meatballs with other types of meat besides the traditional ground beef. I have used ground turkey, ground pork, and ground chicken - all with great results. Each type of meat will give a slightly different flavor, so it depends on what you and your family prefer. If you want to use ground chicken, check out my low carb chicken meatball recipe.
Okay, I'm not Italian, but...
Even though I'm not from Italy, I've been making Italian food since high school, when we had a foreign exchange student from Italy who lived with our family and taught me some basics of good Italian cooking. My recipes are favorites from my very American family 😊 🇺🇸
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