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 the garlic and herbs. 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 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 serving it with my gluten-free focaccia bread. My oldest son actually loves to eat meatballs plain as a snack. 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.
Delicious! They were quick, simple, tender and some of the most flavorful gluten free meatballs I have ever had.
Easy recipe. I made gluten free Alfredo sauce with zucchini, Roma tomatoes, black olives and mushrooms to serve over pasta made from red lentils. Froze half of the meatballs.
Excellent flavor , whole family enjoyed these meatballs, in my homemade red sauce.
Excellent! I cut the recipe in half and it came out perfect. Definitely my go to recipe! Thank you.
Made these for meatball subs and they were a hit at the party! Non Gluten Free people didn’t know the difference! Will put in the rotation for dinner ideas.
Recipe did not work for me. 3/4 cup milk seems way too much and they were soggy and gross. I tried letting it sit and thicken, didn’t work, the added gluten free flour because I didn’t have more than a cup of panko, ended up wasting two pounds of ground beef. Don’t recommend
Hi Caitlyn, I’m so sorry this didn’t turn out for you!
I made these today. I only used 5 cloves of garlic, less crushed pepper, oregano and salt. They were amazing. I made them for a friend who can’t have gluten but this will be my go to meatball recipe from now on.
I made these as instructed! Amazing! Could I add cheese to this mixture? If so how much?
Hi, we haven’t tested with cheese, but it would probably work!
Question, the article mentions that the addition of garlic and Parmesan make the recipe but I read all ingredients for the breadcrumbs and meatballs and I don’t see and Parmesan.
Hi Mini, It looks like we made a mistake in the copy! Thank you for catching that and letting us know. You could add a 1/4 cup of parmesan to the mixture for extra flavor if you’d like!
Correction on my previous review. I meant to say I used only 5 cloves of garlic, less red crushed pepper and less Italian seasoning. I also added grated Parmesan and fresh basil at the end.
These gluten-free meatballs look amazing! I can’t wait to try them with my family.