An easy recipe for gluten-free meatballs. These gluten-free meatballs are perfectly spiced with Italian seasonings and baked so they are juicy and tender. 
Gluten-Free Meatballs
Gluten-free meatballs are one of my family’s favorite meals. It’s an easy gluten-free meal that I can make for my family in just 30 minutes!
Making Italian style gluten-free meatballs only need a few simple ingredients. They are super easy to make and do not require a lot of prep time.
There are several ways to make gluten-free meatballs. For example, you can use gluten-free oatmeal, potato flakes, or gluten-free breadcrumbs as the binder. My favorite way to make meatballs is with gluten-free breadcrumbs.
For this recipe, I partnered with Schär and used the Schär gluten-free breadcrumbs to make the meatballs. Their breadcrumbs are finely ground and also work perfectly in meatballs, meatloaf, and breaded chicken recipes.
Gluten-Free Baked Meatballs
My favorite way to cook gluten-free meatballs is by baking them. I can bake them all at one time and it’s an easy clean-up. Unlike pan frying, you don’t have to cook them in batches. I also find that baking the gluten-free meatballs helps them to be less greasy, but they are just as juicy as pan-fried meatballs.
How To Make Gluten-Free Meatballs
- 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. (photo 1 & 2)
- In a large bowl, mix together the beef and the eggs. Add the gluten-free breadcrumb mixture and mix together to fully combine. Do not overmix the meat or the meatballs will be tough. (photo 3)
- Use a large greased cookie scoop to scoop out the meat and roll it into 2″ balls. Place on the lined baking sheet and repeat. (photo 4)
- 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. (photo 5)
- Store leftovers in an air-tight container in the refrigerator.
- The meatballs can also be made ahead, frozen, and reheated in the oven, microwave, or on the stovetop.
How to Freeze Gluten-Free Meatballs
Gluten-free meatballs can be easily frozen and reheated. Ready-to-eat, cooked frozen gluten-free meatballs are the perfect make-ahead meal for busy nights.
Once the gluten-free meatballs are completely cooled, the meatballs will need to be flash-frozen first. Place the meatballs on a baking sheet and freeze until solid, about 2 hours. Transfer the frozen, cooked meatballs to freezer bags or freezer-safe containers and place them in your freezer.
The meatballs are easily heated up in the oven, microwave, or in a pot of spaghetti sauce. You can also defrost the meatballs overnight in the refrigerator.
How to Make Meatballs Ahead of Time
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.
Dairy-Free Meatballs
If you also need dairy-free meatballs you can substitute unsweetened almond milk and dairy-free breadcrumbs in the recipe. The Schär gluten-free bread crumbs are also lactose-free.
Tips For The Best Gluten-Free Meatballs
- Using a large greased cookie scoop to scoop to make the meatballs really helps with evenly baking them.
- You will know that the meatballs are done when they are 165°F on an instant-read thermometer.
- This recipe can also be used with ground turkey. Using the 93/7% fat ground turkey will make a softer meatball when shaping them, but they will bake beautifully.
- These meatballs can also be made using a 50/50 mix of ground beef and ground pork. That’s how my mom always made her meatballs. Just make sure to use 90% lean ground beef if you are going to use ground pork.
Easy Gluten-Free Meatballs
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 likes to eat meatballs plain.
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.
More Gluten-Free Dinner Recipes To Try!
- Gluten-Free Meatloaf {Dairy-Free Option}
- Gluten-Free Orange Chicken {Dairy-Free}
- Easy Beef Stew {Gluten-Free, Dairy-Free}
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Gluten-Free Meatballs
Ingredients
- 1 cup gluten-free bread crumbs I like Schär gluten-free breadcrumbs. For dairy-free use dairy-free bread crumbs.
- 2 tablespoons Italian seasoning
- 1 tablespoon onion powder
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 2 tablespoons minced garlic
- ¾ cup milk Dairy-free use unsweetened almond milk
- 2 pounds 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.
Notes
- For dairy-free option: use unsweetened almond milk and dairy-free bread crumbs.
- Store leftovers in an air-tight container in the refrigerator.
- To freeze: Once the gluten-free meatballs are completely cooled, the meatballs will need to be flash frozen first. Place the meatballs on a baking sheet and freeze until solid, about 2 hours. Transfer the frozen, cooked meatballs to freezer bags or freezer-safe containers and place them in your freezer.
- To reheat: The meatballs easily heated up in the oven, microwave or in a pot of spaghetti sauce. You can also defrosted the meatballs overnight in the refrigerator.
- To make ahead: Cover the raw meatballs as instructed with plastic wrap or an air-tight container and store them in the refrigerator for up to 24 hours.
- Mama says, "Always check your labels!"
Kimberly says
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.
Genise in WI says
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!
christine wilson says
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!
Terri says
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.
Doug says
These are awesome. Probably my favorite.
Pam Nelson says
served thus today for 12 persons. I made 60 meatballs and came home w 5. they were wonderful, moist, tastey received many compliments!
Christina says
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.
Brittnie says
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!!!!
Ruth Jones says
Is it an equal substitute to use oats for bread crumbs?
Audrey says
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.
Ruth Eggert says
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…
Laura says
Made these last night, they came out great.
Sandy T says
These came out delicious! The seasoning and texture were perfect! Thanks for a new go to recipe when I need a quick meal.
Melissa Thomas says
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 😊
Deb Stoller says
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!
Audrey says
Hi Deb! I would skip the Italian seasoning and nutmeg if you are going to make BBQ meatballs. I hope you enjoy the meatballs!
Julie says
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!!
Brenna Hammel says
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.
Lisa D says
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
Maya says
So glad I stumbled on this recipe. It was awesome! I used half oat and half chickpea flour. My family loved it. Thank you!
Catherine says
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!!
Audrey says
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!
Bridgett says
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.
Audrey says
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!
Theresa Greiner says
I was looking for a gluten free party appetizer. These were wonderful- the spices and garlic are in perfect balance.
Audrey says
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!
Kate says
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!
Audrey says
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!
Heather says
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.
Audrey says
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!
Lori Katzman says
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!
Audrey says
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!
Sarah says
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!
Audrey says
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!
Alix says
Can oats be used as a 1 to 1 replacement? Please and thank you – this looks great!
Audrey says
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!
Chrs says
I used oats 1 for 1.came out great! So tender!
Audrey says
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!
Trina (@GlutenFreeMadison) says
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 🙂
Audrey says
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!
Zulema says
This was delicious
Audrey says
Thank you so much Zulema for the awesome 5-star recipe review! I am so happy that you enjoyed the meatballs. Thanks again!