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.
.5lbitalian sausageground or links with casing removed.
1/2cupgluten-free unseasoned breadcrumbs
1/4cupheavy creamcan substitute half and half or milk
1/3cupgrated parmesan cheese
1large egg
1tablespoonWorcestershire sauce
1teaspoononion powder
1teaspoon garlic powder
1/2teaspoondried oregano
1/2teaspoondried basil
1teaspoonsalt
1/2teaspoonground black pepper
1/4teaspooncrushed 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
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.Storage tipsThese 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 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.
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. 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.