These are the best Gluten-free meatballs ever! Juicy, tender, and flavored with the perfect amount of Italian seasonings and parmesan cheese. Enjoy them in Sunday sauce, or use them in all of your favorite Italian recipes. Everybody loves this gf meatball recipe! I also give tips for a dairy-free option.
Making the perfect meatball is essential in an Italian American family. Some of my earliest memories are rolling meatballs with my great grandmother, and it’s one of the first recipes I taught my daughters.
Meatballs are one of the more effortless Italian recipes to make gluten-free; all you have to do is swap the breadcrumbs for gluten-free breadcrumbs and, of course, make sure there isn’t any hidden gluten in any of the other ingredients.
However, there’s more to the perfect meatball than the breadcrumbs; the seasonings and texture are equally important. Nobody likes a dry, flavorless meatball, which is why this is going to quickly become not only your favorite gluten-free meatball recipe but your go-to recipe from now on.
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Reasons you’ll love this recipe
- Easy to make. Combine the ingredients, roll into balls, bake in the oven, and then throw into sauce or use in your favorite Italian recipe.
- The best flavors! I use a combination of ground beef and Italian sausage, the perfect blend of seasonings, and grated parmesan cheese to turn these meatballs into little flavor bombs.
- The juiciest meatballs ever. You won’t believe how a splash of cream can change the whole meatball game. You’ll never make a dry, tough meatball again.
- Nobody knows these meatballs are gluten-free, and this might be the reason you love this gluten-free meatball recipe the most. I’ve made these for holidays, Sunday dinners, and parties, and nobody knows any different, and everyone loves.
- Use in all of your favorite Italian recipes. After these meatballs bake in the oven, you can use them in Sunday sauce or keep it easy and serve with your favorite gluten-free jarred sauce.
- Make-ahead. These GF meatballs can be made-ahead for dinners during the week or freeze a few batches for later on.
Ingredients
- Ground beef. You can use both 80/20 or 93/7 ground beef. The 80/20 provides a higher fat ratio which will provide more flavor and help to keep the meatballs juicy, but 93/7 lean ground beef also works if you want to reduce the calories and fat.
- Italian sausage. Many Italian meatball recipes call just for ground beef, which will work fine, but I love adding in Italian sausage for extra delicious flavor. Use Italian ground sausage or remove the casing from 2-3 sausage links. You can also use ground pork.
- Gluten-free bread crumbs. Since I make my seasoning blend for these meatballs, I prefer using unseasoned regular gluten-free breadcrumbs. I like Schar or 4C gluten-free breadcrumbs. Bread crumbs are there to act as a binder so you can roll the meat mixture into balls. When using gluten-free breadcrumbs, you will notice a difference in the texture as you mix the ingredients together. Gluten-free breadcrumbs become thick, sticky, and almost gelatinous when they get wet. Don’t worry; it won’t affect the texture or taste of the meatball.
- Heavy cream. This ingredient is the secret to juicy meatballs, actually any meatball and burger recipe. Cream adds extra fat and moisture to the meatball, which helps create a super juicy, tender, flavorful meatball. You can also use half and half or milk.
- Grated parmesan. For the best flavor and to keep any hidden gluten ingredients out, I strongly recommend grating the parmesan fresh.
- Egg. This helps to bind the ingredients and give the meatball structure.
- Worcestershire sauce. This ingredient adds rich flavor to this gluten-free meatball recipe. I use Lea and Perrins Worcestershire sauce which is labeled gluten-free.
- Seasoning blend. Over the years, I’ve perfected this meatball seasoning with a mix of onion powder, garlic powder, oregano, basil, salt, ground black pepper, and crushed red pepper flakes. I use this same seasoning in meatloaf too!
Supplies
- Large mixing bowl
- Medium cookie scoop
- Large rimmed baking sheet
How to Make Gluten-Free Meatballs
- Preheat the oven to 375 degrees.
- Add the ground beef, sausage, gluten-free breadcrumbs, egg, cream, Worcestershire sauce, parmesan cheese, and seasonings in a large bowl.
- Mix until all ingredients are combined.
- Place foil or parchment paper on a large rimmed baking sheet. I like to always give it a quick spray with cooking spray to assure the meatballs won’t stick. If you don’t have foil or parchment paper, you can use a prepared baking sheet.
- Use a medium scoop to portion out the meatball mixture. Roll each portion into a ball and place it on the cookie sheet. Continue with the remaining meatball mixture. You’ll end up with 20 meatballs.
- Bake the meatballs for 15-20 minutes or until they reach an internal temperature of 165 degrees.
Use these gluten-free meatballs in any of your favorite Italian recipes. If you’re going to cook the meatballs in sauce, it’s okay if they are slightly undercooked because they will continue to cook in the sauce. If you’re planning on eating right away, without cooking in a sauce, then make sure the meatballs are at a safe temperature.
Cooking Tips
- To lower the saturated fat and calories, swap the ground beef for ground turkey and use poultry sausage instead of pork Italian sausage. This is how I make the best turkey meatballs.
- For a mild meatball, use mild Italian sausage and leave out the crushed red pepper flakes. Use hot sausage and give the meatball an extra pinch of crushed red pepper if you like spice.
- Leave out the parmesan cheese for dairy-free meatballs, add in extra gluten-free breadcrumbs if needed, and swap the cream for unsweetened coconut milk or almond milk.
- Instead of dried basil and dried oregano, swap in one teaspoon of dried Italian seasoning.
- Purchase a medium cookie scoop that you only use for meatballs. Of course, you don’t have to do this, but I always feel better when I have a cookie scoop designated for meat.
- After the gluten free meatballs bake in the oven, you can simmer in Sunday sauce on the stovetop or put them into a slow cooker to cook with your favorite sauce.
Serving suggestions
- Smother in gluten free marinara sauce or spaghetti sauce and serve over pasta with a side of garlic bread.
- Cut up and stir into a gluten-free baked ziti.
- Serve between gluten-free garlic bread for the best Italian meatball sub!
Storage tips
These gluten-free meatballs are perfect for making ahead of time.
For the week.
- Bake the meatballs, cool, then store in an airtight container or storage bags and refrigerate for up to 4 days.
- Reheat the meatballs in a 350 oven for 10 minutes or until hot.
- Reheat the meatballs in spaghetti sauce if you enjoy it with gluten-free pasta or on gluten-free meatball subs.
- If you cook the meatballs in sauce, store the meatballs and sauce in the refrigerator for up to 4 days.
To freeze.
- Bake the meatballs, cool, and then place them into a freezer bag and lay flat in the freezer until the meatballs are frozen. Place the bag wherever in the freezer.
- Assemble the meatballs on a baking sheet. Put the baking sheet into the freezer for 1-2 hours or until the meatballs are frozen. Place the meatballs into a freezer bag and freeze for up to 3 months.
FAQs
Substitute 1:1 crushed gluten-free crackers or quick-cooking gluten-free oats if you don’t have breadcrumbs. You can also use oat flour or almond flour but start with a smaller amount and add more if the meatball mixture is wet and not forming into meatballs. Another option is cooked brown or white rice, starting with 1/2 of a cup.
The gluten-free breadcrumbs and egg will serve as a binder to keep the meatballs from falling apart. Also, baking in the oven will firm the meatballs and keep them from falling apart in the sauce.
Certain brands carry gluten-free frozen meatballs, but they are often hard to find and costly. You’re better off preparing homemade gluten-free meatballs to keep in the freezer.
Other Italian Recipes
Gluten-Free Meatballs
Equipment
- large bowl
- medium cookie scoop
- large rimmed baking sheet
Ingredients
- 1 lb ground beef 80/20 or 93/7
- .5 lb italian sausage ground or links with casing removed.
- 1/2 cup gluten-free unseasoned breadcrumbs
- 1/4 cup heavy cream can substitute half and half or milk
- 1/3 cup grated parmesan cheese
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Preheat the oven to 375 degrees.
- Add the ground beef, sausage, gluten-free breadcrumbs, egg, heavy cream, Worcestershire sauce, parmesan cheese, and seasonings in a large bowl.
- Mix until all ingredients are combined.
- Place foil or parchment paper on a large rimmed baking sheet. I like to always give it a quick spray with cooking spray to assure the meatballs won't stick. If you don't have foil or parchment paper, you can use a prepared baking sheet.
- Use a medium scoop to portion out the meatball mixture.
- Roll each portion into a ball and place it on the cookie sheet. Continue with the remaining meatball mixture. You'll end up with 20 meatballs.
- Bake the meatballs for 15-20 minutes or until they reach an internal temperature of 165 degrees.
Notes
- Bake the meatballs, cool, then store in an airtight container or storage bags and refrigerate for up to 4 days.
- Reheat the meatballs in a 350 oven for 10 minutes or until hot.
- Reheat the meatballs in spaghetti sauce if you enjoy it with spaghetti or on gluten-free meatball subs.
- If you cook the meatballs in sauce, store the meatballs and sauce in the refrigerator for up to 4 days.
- Bake the meatballs, cool, and then place them into a freezer bag and lay flat in the freezer until the meatballs are frozen. Place the bag wherever in the freezer.
- Assemble the meatballs on a baking sheet. Place the baking sheet into the freezer for 1-2 hours or until the meatballs are frozen. Place the meatballs into a freezer bag and freeze for up to 3 months.
Nutrition
Did you make the recipe?
Have you tried these Gluten-free Meatballs? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences.
These are so juicy and delicious! Best meatballs I even made.
I love hearing that!