This easy gluten-free meatballs recipe is great for gluten-free pasta, meatball subs, or serving by themselves. They have the best texture that will make your mouth water.
I was diagnosed with celiac disease in 2008. Instead of being sad, my mom (also diagnosed with celiac disease) and I decided to turn our favorite recipes into gluten-free ones.
Making these meatballs gluten-free wasn’t that hard; honestly, they taste just as good. That is what I love to do…making recipes gluten-free and making them taste good! For example, our gluten-free mac and cheese!
These truly are the best meatballs. Whether you make them as frozen meatballs for later or fresh meatballs for now, they are absolutely divine. They are especially great on top of gluten free spaghetti.
I am all about using simple ingredients, which is why I love this recipe. You will have most (if not all) of these ingredients in your pantry already. Plus, you can cook them right on the stove top.
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Pro Tip: Use good quality beef and pork to make these meatballs extra juicy and flavorful. I prefer not to use too lean of beef.
Why you should make this recipe
- They make a great addition to many of our easy gluten-free meals
- We truthfully think they are the best gluten-free meatballs
- They are so easy to make
- Ground pork – You will need 1 lb of ground pork for this recipe. When combined with the ground beef, you will have the perfect amount of meat to make around 18 meatballs.
- Ground beef – I love mixing ground beef with ground pork when making meatballs because it really makes these meatballs flavorful.
- Breadcrumbs – We use Canyon Bakehouse’s gluten-free bread to make these breadcrumbs.
- Parmesan – Freshly grated parmesan works best for this recipe, but if you need to use shredded parmesan that’s fine too.
- Eggs – Eggs really help all of the ingredients stick together when making meatballs. They help keep everything moist.
- Dried onion – Dried onion has a toastier flavor than fresh onions, which gives a sweet onion flavor to the meatballs. We recommend dried onion rather than onion powder for this gluten-free recipe.
- Garlic – Minced garlic works best for this recipe.
- Worcestershire sauce- Worcestershire sauce is a key ingredient to our meatballs. It really adds a depth of flavor to the meatballs.
- Dried basil – Dried basil is easier to use because you probably already have it, but if you are feeling fancy you can use fresh basil.
- Dried oregano – Same as the dried basil, dried oregano is probably in your spice cabinet already but you can use fresh oregano if you would like.
- Salt – Salt is a staple when it comes to cooking. You will only need a teaspoon.
- Black pepper – Pepper always makes a recipe better. That extra bit of seasoning really does the trick.
- Marinara sauce – We do not have a preference about which brand to use, but make sure it is gluten-free. Most sauces are, but it is always good to check.
How to Make Gluten Free Meatballs
Make toasted breadcrumbs
Crumble five pieces of bread onto a baking sheet. We like using Canyon Bakehouse’s gluten-free bread for our breadcrumbs.
Bake at 425 degrees for 5 minutes. You will want them to be toasted to a crisp and have a golden color.
Mix the remaining ingredients (EXCEPT FOR THE SAUCE)
Take a large bowl, minus the marinara sauce, and add the rest of the ingredients. Make sure you mix the ingredients up well.
Then you will add the parmesan. Freshly grated parmesan cheese for a fresher taste in our opinion, but any parmesan works.
Add the breadcrumbs
Now you can add the breadcrumbs to the meat mixture. Adding them in last ensures they do not get too soggy.
Make sure they are combined really well. The flavor will be evenly dispersed when the meat is mixed well.
Add marinara sauce to the pot
Pull out a medium-sized pot to cook the meatballs in. Ensure you have a lid or something that can cover the top of the pot when cooking.
Coat the bottom of the pot with marinara sauce. This will create a layer between the pot and the meatballs, so they do not burn.
Form the meatballs
Take a small cookie scoop to spoon out rounds of meatballs. find that using a cookie scoops helps keep the meatballs the same size.
Then you will want to roll the meatballs in your hand. This way, the meatballs will be perfectly round.
Cook the meatballs
Add one meatball at a time on top of the sauce so they are in a single layer. Once the meatballs are in the pot, allow them to cook.
Place the lid almost completely on (leaving a bit of space open). Cook over medium heat for 20-25 minutes or until the meatballs have an internal temperature of 160 degrees.
You can also make our Instant Pot meatballs if you prefer that cooking modality.
Tips for Success
- Use fresh herbs – Using fresh herbs is our favorite way to cook the best meatballs because of the flavor they add to this great recipe.
- Have all of the ingredients ready: For the best experience, make sure you have everything out and ready to go before using raw meat. Things will stay cleaner that way.
- Use a large mixing bowl: Mixing everything together in a large mixing bowl is best because you don’t have to stress about the ingredients getting everywhere.
Storage and Freezing
Storage – Allow the meatballs to cool to room temperature before placing them in an airtight container. The leftover meatballs will last in the fridge for up to 3 days in a sealed container.
Freezing – You can flash freeze the raw meatballs for 30 minutes on a baking sheet. Then, add the meatballs to a freezer bag and freeze for later.
What brands of meatballs are gluten-free?
The Cooked Perfect brand meatballs are certified gluten-free. Rosina also offers gluten-free meatballs.
You can find gluten-free meatballs at the store, but make sure you see “gluten-free” on the bag. You can also check the ingredients list on the back.
What is a good replacement for breadcrumbs?
Try gluten-free crackers if you do not have gluten-free breadcrumbs or cannot find gluten-free bread. Crumble them up into the meatball mixture, and they will work just as well as gluten-free bread crumbs.
Can I make these dairy-free?
Of course! You will need to replace the parmesan with your favorite dairy-free cheese to make it dairy-free.
All the other ingredients are free of dairy, so you can safely make these gluten-free meatballs. You could even omit the cheese if you would like.
Ways to enjoy
These juicy meatballs would be fantastic with our Instant Pot pasta. The pasta only takes a few minutes to cook, making it perfect for a quick dinner. Make some gluten-free garlic bread also for a nice sit-down dinner.
If you like this gluten-free meatballs recipe, try our tortellini pomodoro. It is such an easy dinner, and I love to make it on busy weeknights. Another great weeknight dinner is our pot pie recipe you make in the air fryer.
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Easy Gluten Free Meatballs (the BEST)
- 1 pound ground pork
- 1 pound ground beef
- 1 cup breadcrumbs we use Canyon Bakehouse gluten-free bread to make ours
- 1 cup parmesan
- 2 eggs
- 2 tablespoon dried onion
- 1 tablespoon garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 28 ounces marinara sauce
- Start by crumbling 5 pieces of bread onto a baking sheet then bake at 425 degrees for 5 minutes or until toasted to a crisp and golden in color
- Mix the remaining ingredients, minus the marinara sauce, in a large bowl and add freshly grated parmesan cheese
- Add the toasted breadcrumbs and combine really well
- Pour the marinara sauce on the bottom of the pot
- Using a small cookie scoop, spoon our rounds of meat mixture and roll between your hands
- Add the meatballs to the pot one at a time on top of the sauce and cook with the lid almost completely on (a little space left open) over medium heat for cooking time of 20-25 minutes or until internal temperature of the meatballs reach 160 degrees