Gluten-Free Meatballs
Published
Meatballs are always a hit in my house, and this gluten-free version has become one of our go-to dinners. They’re tender, juicy, and full of Italian flavor, thanks to garlic, herbs, and Parmesan. I bake them instead of frying to keep things easy, and using gluten-free breadcrumbs makes the whole recipe quick and stress-free. Best of all, they’re ready in just 30 minutes—perfect for a busy weeknight.
“These were excellent. Great flavor, even my non-gluten free family loved them.”
– Lanette
Making Italian-style gluten-free meatballs couldn’t be easier—you only need a handful of simple ingredients and just a few minutes of prep time. I like to bake mine instead of pan-frying because I can cook them all at once with less mess. It also means no standing over the stove and no greasy splatter. Baking keeps the meatballs just as juicy and flavorful while making clean-up a breeze. Perfect for meal prep and easy dinners.
Gluten-Free Meatballs
Ingredients
- 1 cup gluten-free bread crumbs, For dairy-free, use dairy-free bread crumbs.
- 2 tbsp Italian seasoning
- 1 tbsp onion powder
- 1 tsp salt
- ¼ tsp nutmeg
- 2 tbsp minced garlic
- ¾ cup milk, For dairy-free, use unsweetened almond milk
- 2 lbs ground beef
- 2 large eggs, whisked
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with aluminum foil and spray with gluten-free cooking spray.
- In a small bowl stir together the gluten-free breadcrumbs, Italian seasoning, onion powder, salt, nutmeg, and minced garlic. Stir in the milk and let sit for 2-3 minutes.
- In a large bowl mix together the beef and the eggs. Add the gluten-free bread crumb mixture and mix together to fully combine. Do not overmix the meat or the meatballs will be tough.
- Use a large greased cookie scoop to scoop out the meat and roll into 2" balls. Place on the lined baking sheet and repeat. Bake for 20-25 minutes, until golden brown and reach 165°F on an instant-read thermometer. Please watch your oven because all ovens are different.
- Store leftovers in an air-tight container in the refrigerator. Meatballs can also be frozen and reheated and reheated in the oven, microwave or on the stove top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Meatballs Step by Step
Gather the ingredients: Gather all the ingredients together.
Line a baking sheet: Preheat the oven to 375°F and line 2 baking sheets with aluminum foil and spray with gluten-free cooking spray.
Season the breadcrumbs: Grab a small mixing bowl and combine 1 cup gluten-free breadcrumbs, 2 tbsp Italian seasoning, 1 tbsp onion powder, 1 tsp salt, 1/4 tsp nutmeg, and 2 tbsp minced garlic.
Mix the meatball base: In a large mixing bowl, combine 2 lbs ground beef and 2 large eggs.
Add the breadcrumbs: Add the breadcrumb mixture to the meat mixture and mix together to fully combine. Be careful not to overmix or the meatballs will be tough.
Shape the meatballs: Scoop the meat mixture using a large greased cookie scoop and roll into 2-inch balls.
Fill the baking sheet: Place each meatball on the lined baking sheet and continue until all the mixture is used.
Bake the meatballs: Bake for 20–25 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F on an instant-read thermometer. Keep an eye on them, as oven times may vary.
Serve and enjoy: Serve as an appetizer, over pasta, or in a sub. Enjoy!
Tips For The Best Gluten-Free Meatballs
- I like using a large greased cookie scoop to portion the meatballs—it keeps them all the same size, which helps them bake evenly and look great on the plate.
- The easiest way to know your meatballs are fully cooked is to use an instant-read thermometer. Once they hit 165°F in the center, they’re good to go—no guessing needed.
- You can absolutely make these with ground turkey or try my gluten-free turkey meatballs recipe. I’ve found that 93/7 turkey works best. The mixture is a bit softer when shaping, but they bake up beautifully and still come out juicy.
- These meatballs also work wonderfully with a 50/50 mix of ground beef and ground pork—that’s actually how my mom used to make hers. If you go that route, I recommend using 90% lean ground beef to balance the richness of the pork.
Serving Suggestions
Gluten-Free meatballs are an easy gluten-free dinner that can be made in just 30 minutes. I love having a big bowl of gluten-free pasta covered in sauce with my meatballs and serve it with my gluten-free focaccia bread. My oldest son actually loves to eat meatballs plain as a snack. That’s what is so great about making gluten-free meatballs, they are so versatile, and everyone loves them. Even my pickiest eater will eat a plate of my gluten-free meatballs.
Storage Instructions
It is easy to make the meatballs ahead of time and then bake them later. Cover the raw meatballs with plastic wrap or an air-tight container and store them in the refrigerator for up to 24 hours. Store leftover gluten-free meatballs in an airtight container in the fridge for up to 4 days.
For longer storage, freeze them once fully cooled—just place them on a baking sheet to flash freeze for about 2 hours, then transfer to a freezer-safe container. Reheat in the oven, microwave, or simmer gently in sauce. You can also thaw them in the fridge overnight for quicker reheating.
More Popular Gluten-Free Dinner Recipes
- Gluten-Free Meatloaf
- Gluten-Free Lasagna
- Gluten-Free Tacos
- Gluten-Free Chili
- Gluten-Free Hamburger Helper
Our Gluten-Free Meatball recipe was originally published 3/4/19. It was retested, reworked, and republished to be better than ever 7/18/25.
I double the recipe and freeze a batch for a rainy day.
Delicious! Quick and easy. Thank you as always for the detailed instructions and tip about not over mixing so the meatballs don’t come out tough. Love this recipe!!
No more dried meatballs! My family loved this recipe! I added 2 tbs of dried Parsley and 1/4 tsp of black pepper.
Just made these gluten-free meatballs last night and wow, they turned out so juicy and flavorful! I love how simple the prep was, adding this to our weekly rotation. If anyone’s looking to switch things up next time, I recently paired mine with a super-easy air fried Chicken Crown recipe, and both turned out to be a perfect combo for a comfort-food dinner!
These are fantastic! They were served with sweet & sour sauce, so I traded the Italian seasoning and nutmeg out for garlic and a different seasoning blend. For bread crumbs, I keep toasted heels of GF bread in the freezer, which I then put through the food processor. Used oat milk, as we are a GF and DF house. Thank you so much!
I’ve made these before but didn’t mix the milk into the breadcrumbs and we loved it. I tired the milk mix today and really regret it. Not sure what to do with the clumped breadcrumb mix now
I think the amount of breadcrumbs is too much. I used half ground pork and half 85% ground beef and it wasn’t too much fat. I thought the amount of milk to soak the crumbs wasn’t enough so I added a little broth but it didn’t help much. While dried breadcrumbs are convenient, fresh bread crumbs would be better.
Moist and flavorful. I used 1 lb beef and 1lb pork because that’s what I had on hand. Didn’t have nutmeg. Used GF Panko. Made 32 meatballs. The guys loved them.
Perfect meatball recipe. I used Kroger brand gluten free breadcrumbs and whole milk. I omitted the nutmeg simply because I did not have it on hand.
Perfect meatball recipe. I used Kroger brand gluten free breadcrumbs and whole milk.
These were excellent. Great flavor even my non gluten free family loved them.
I’m sorry, the nutmeg needs to be omitted. Not sure why it’s in there?
Hi Amanda, the nutmeg warms up the flavor a bit. It is totally optional and up to personal preference.
My wonderful daughter-in-law made this recipe for me when I went for a visit. She included the nutmeg and I have to say I believe that addition is what made the meatballs especially good. BTW she did not have breadcrumbs so those were omitted but they still held together. Very delicious and will be on the repeat menu at my house!
Looking forward to trying this! How many meatballs should this recipe yield?
Hi Jen, at 2-inches, you should get 36-40 meatballs.
thank you for wonderful gluten free recipes. every one of your recipes I’ve tried, has been delicious.
Thank you for sharing this delicious and easy gluten-free meatball recipe—it’s perfect for a quick family meal! Baking them sounds like a fantastic idea for healthier and juicier results. For a fun treat, consider visiting McDo for some gluten-free options to pair with your meal!
The cracker crumb mixture turns into a large glob of paste when the milk is added. Impossible to mix into the ground beef.
First review ended up with 3 stars – my fault. These were delicious and quick to make. Made half batch and smaller size meatballs. Wonderful. Thank you.
Just made these. Cut recipe in half and made them a bit smaller.
They taste fabulous.
Thank you.
Can I use panko bread crumbs in this recipe? Thank you
Hi Kathy, that should work just fine!
Can I use Panko gluten-free breadcrumbs in this recipe?
Hi Kathy, that should work just fine.
I have a friend with celiac disease and I tried out this recipe for her. I’m glad I did. The flavor is okay, but I recommend combining all the ingredients together instead of wetting the breadcrumbs and then adding them to the meat. The mixture won’t be combined properly if you follow those directions. But definitely don’t bake them in the oven as described. Put them in a rack that has been set in the pan so the grease will drain off and the meatballs won’t be drowning in grease. I’m glad I made double the recipe and only cooked half this time. I’m going to make the rest according to my recommendations and add them to gluten free pasta and my homemade pasta sauce.
These gluten free meatballs are easy to make and are EXCELLENT. Definitely five stars on this one. I used Aleia’s Gluten Free breadcrumbs which are the closest thing to regular breadcrumbs I have found.
These were fantastic! Flavorful, moist, easy. I love that it’s all in the oven, no frying in oil first. Thank you!!
Very flavorful and fulfilling. I used 1 pound ground beef and 1 pound ground turkey. They were really easy to make. love the scoop idea. This really sped up the process.
I made these for a New Year’s Eve party and had several requests for the recipe. They were a favorite! Thank you for publishing so many great gluten-free and dairy-free recipes in your cookbook and on your website.
These were a hit! We are a new Gluten-free family, with only one being gluten-free. Generally, it is just my husband and I so new recipes are not a problem. However, finding this out right before the Christmas Holiday is another story. I used this recipe for my appetizer but did not tell anyone. The only comments I received were about how delicious they were! Everyone wanted the recipe. Thank you for saving my holiday dinner!
These are so flavorful! I used only 1/2 cup oat milk for them. Cutting back gluten was advised for me, which actually has proven to be beneficial, taste and health wise. Thanks for this recipe!
I have made these with 4C gluten free bread crumbs which contains pecorino romano cheese (made from sheep milk) and fresh onion minced, and/or chopped mushrooms. I also reduce the amount of tomato to avoid inflammation for those like me who have arthritis. I enjoy with roasted vegetables dressed with olive oil and Italian seasonings and sprinkle with grated pecorino romano to taste. I am single so I freeze single servings and reheat in microwave on my dinner break at work.
These are awesome. Probably my favorite.
served thus today for 12 persons. I made 60 meatballs and came home w 5. they were wonderful, moist, tastey received many compliments!
I made them with the Impossible “meat” and they turned out AMAZING!!! My son, who is super picky and hates we are a red meat free home, didn’t even notice the difference!! 🙂 It was pretty great! Thanks for such a great recipe.
My husband makes these with oats instead of bread crumbs and they are a dream come true!!!!!!! Literally one of the best things I have ever tasted!!! Ahhhhh sooo gooooood!!!!
Is it an equal substitute to use oats for bread crumbs?
Hi Ruth! I have not tested the recipe using gluten-free oats, so I do not know how well they will turn out. If you try using gluten-free oats in place of gluten-free bread crumbs, please let me know how it turns out.
My Mom always used old fashioned oat meal…make sure it is gluten free….You can knock it down in the blender a bit….just enough to break it up a bit, you do not want flour….also I have seen some use almond flour…
Made these last night, they came out great.
These came out delicious! The seasoning and texture were perfect! Thanks for a new go to recipe when I need a quick meal.
I have made these several times for my family of four. They are so simple but so delicious! It turns out a big batch, I am always surprised I have no leftovers. Thank you 😊
Hi! Im looking forward to trying these. I’m wanting to make bbq meatballs for a football game. Would you suggest skipping any of the seasonings to make them more palatable with bbq sauce or do you think it would work as is? Thanks!
Hi Deb! I would skip the Italian seasoning and nutmeg if you are going to make BBQ meatballs. I hope you enjoy the meatballs!
I am so new to this gluten-free lifestyle, but I need to do all I can for my daughter-in-law. These meatballs were so delicious and I also want to give a shout out for quick answers when emailing for advice. I was shocked in a really good way. Thank you so much for making it a little easier to go with the plan. I shared in my email yesterday that I could do fat-free, sugar-free, low-fat, but I literally stood in the aisle at the grocery store and said “how in the world do I do gluten-free.” Thank you! This was my first recipe and look forward to many, many more!!
These were delicious! I’m 7 months pregnant and with my pregnancy brain I completely forgot to add the milk. I was nervous that I ruined them, but they still tasted great! Thank you so much for this delicious recipe.
I have made this recipe a few times for my son (13 and recently diagnosed with a condition requiring no wheat and no dairy). He loves these meatballs! Thank you so much to amazing ‘Mama Knows Gluten Free’. This Mama does not yet know it but I am learning, and your recipes are making the transition so much better. With sincere thanks – LD
So glad I stumbled on this recipe. It was awesome! I used half oat and half chickpea flour. My family loved it. Thank you!
These were SO GOOD!!!! Thanks for the recipe! I didn’t have Italian seasoning and made my own blend of whatever was on hand at home. tossed toasted GF bread in the food processor to make bread crumbs and used almond milk. seriously can’t believe I can make gluten and dairy free meatballs now with a major food sensitivity.. My parents couldn’t even tell the difference between these and regular meatballs. THANK YOU!!
Thank you so much Catherine for the awesome 5-star recipe review, it really made my day! I am so happy that you and your family enjoyed the meatballs and they couldn’t tell the difference. You are so welcome, I love sharing the recipes that I make for my family. Thanks again!
I tried these last night and they came out great. thanks for sharing, I used Oat milk because im dairy free and I used Ian’s GF bread crumbs.
Thank you Bridgett for the awesome 5-star recipe review! I am so happy that you enjoyed the meatballs. Thank you for sharing that you used oat milk and Ian’s gluten-free bread crumbs, as I know it will help others. Thanks again!
I was looking for a gluten free party appetizer. These were wonderful- the spices and garlic are in perfect balance.
Thank you so much Theresa for the awesome 5-star reci[pe review! I am so happy that the meatballs are wonderful and perfectly seasoned. Thank you again!
Could you make the meatballs ahead of time and reheat with sauce in a slow cooker? Thinking about making these for a holiday party to serve with marinara as cocktail meatballs. Thanks!
Hi Kate! I think that is a wonderful idea! I am definitely going to try that as well. I hope everyone enjoys the meatballs. Merry Christmas!
Delicious. For the liquid are used red wine, I also chopped up onions and garlic, and sautéed them slightly. But even with the minor variations these were delicious. I do not use tomato products so I will be eating mine either smothered in cheese or with the brown gluten-free gravy. This was a wonderful recipe.
Thank you so much Heather for the wonderful 5-star recipe review! I am so happy that you enjoyed the meatballs. Thank you for sharing what modifications you used, as I know it will help others. Thank you again!
I loved making this gluten-free meatball recipe – I actually made one batch with ground beef and a second batch with ground turkey – my husband and I sampled one from each batch and thought they were great! We froze the rest to be used later this month for a family dinner! Have a feeling we will be using this easy to follow recipe a whole bunch more. We are kosher, so the dairy free option worked out really well for us too! Thank you!
Thank you so much Lori for the awesome 5-star recipe review! I am so happy that you and your family enjoyed the meatballs. Thank you so much for sharing that you tried the recipe with ground turkey as well, as I know it will help others. You are so welcome, I love sharing what I make for my family. Thanks again!
We have a 9 year old with celiacs who lives off of chicken nuggets, pizza and tacos. He doesn’t like trying new things at all. I made these not expecting him to try them but he did and LOVED them! I will be making more and freezing them to have on hand for an easy meal!
Thank you so much Sarah for the awesome 5-star recipe review, it really made my day! I am so happy that your son LOVED the meatballs. I totally understand as I have a son that has a hard time trying new foods too. This really made my heart happy to hear that this is a new food he enjoys. Thanks again!
Can oats be used as a 1 to 1 replacement? Please and thank you – this looks great!
Hi Alix! I have never tired oats as a replacement for the gluten-free breadcrumbs. I have used almond flour before when making meatballs, but not oats. If you try it, will you please let me know how it turns out? Thank you so much, I hope you enjoy the meatballs!
I used oats 1 for 1.came out great! So tender!
Thank you so much Chrs for the awesome 5-star recipe review! I am so happy that you enjoyed the meatballs. Thank you for sharing that you used oats, as I know it will help others. Thanks again!
This is such an easy and delicious recipe for gluten-free meatballs! They remind me of my Italian grandfather’s gluten recipe before I was diagnosed with celiac disease. I’ll be making these again in the future 🙂
Thank you so much Trina for the awesome 5-star recipe review, this totally made my day! I am so happy that you enjoyed the meatballs, especially that they reminded you of your Italian grandfather’s recipe. That really made my heart smile, thank you again!
This was delicious
Thank you so much Zulema for the awesome 5-star recipe review! I am so happy that you enjoyed the meatballs. Thanks again!