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Easy Gluten Free Meatballs in a white bowl
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5 from 1 vote

Easy Gluten Free Meatballs (the BEST)

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.
Course: Instant Pot
Cuisine: Italian/American
Keyword: Instant Pot, meatballs
Servings: 18 meatballs
Calories: 187kcal
Cost: $10

Ingredients

  • 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

Instructions

  • 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
    Bread being crushed to be made into breadcrumbs
  • 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

Notes

Pro tip: Cover the cooking meatballs almost entirely but leave a little space open
if you aren't quite ready to eat them yet, you can flash freeze the raw meat balls for 30 minutes on a baking sheet. After a flash freeze, add the meatballs to a gallon ziplock bag and freeze for later.
If you prefer to make this meatballs recipe without pasta sauce, brown your meatballs just slightly (1 minute turning them to get all sides). Next, add 1 C beef broth to the pot and cook meatballs until internal temperature of 160 degrees is reached. 
The leftovers will keep in an airtight container for up to 3 days. 

Nutrition

Serving: 1meatball | Calories: 187kcal | Carbohydrates: 5g | Protein: 12g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 310mg | Potassium: 186mg | Fiber: 1g | Sugar: 1g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg