These gluten-free meatballs are perfectly spiced with Italian seasonings and baked so they are juicy and tender. The recipe has a dairy-free option.
Disclosure: This recipe is sponsored by Schär. The opinions are my own.
Gluten-Free Meatballs
Italian meatballs are one of my oldest son’s favorite meals. It’s an easy meal that I can make for my family in 30 minutes!
Making gluten-free meatballs are really easy. There are several ways to make gluten-free meatballs. You can use oatmeal, potato flakes or breadcrumbs as a binder. My favorite way to make meatballs is with gluten-free breadcrumbs.
My family’s favorite brand of gluten-free bread is Schär, and I use their breadcrumbs to make my meatballs. Their breadcrumbs are finely ground and work perfectly in meatballs, meatloaf, and breaded chicken recipes.
Gluten-Free Baked Meatballs
My favorite way to cook meatballs is 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 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.
- In a small bowl, stir together the 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 bread crumb mixture and mix together to fully combine. Do not overmix the meat or the meatballs will be tough. (photo 3)
- Use a large cookie scoop to scoop out the meat and roll into 2″ balls. Place on the lined baking sheet and repeat. (photo 4)
- Bake for 20-25 minutes, until golden brown. Please watch your oven because all ovens are different. (photo 5)
- 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.
Make-Ahead Gluten-Free Meatballs
Ready-to-eat, frozen gluten-free meatballs are the perfect make-ahead meal for busy nights. These meatballs can be easily frozen and reheated.
Once the meatballs are completely cooled, just put them in a plastic freezer storage bag and place in your freezer. They are easily heated up in the oven, microwave or in a pot of spaghetti sauce.
Gluten-Free and Dairy-Free Meatballs
If you have been following my blog for a while, you probably already know that my husband, youngest myself are also dairy-free. So, I always try and include a dairy-free option to my gluten-free recipes.
Alot of gluten-free meatballs are made with Parmesan cheese. Well, dairy-free Parmesan cheese is not the easiest to find, and it’s pretty expensive too. So, my dairy-free version of meatballs recipe used almond milk. The Schär gluten-free bread crumbs are also lactose-free.
Some of my favorite dairy-free alternatives that I like to cook with are almond, cashew or coconut milk. I also like cooking with coconut oil, olive oil or Smart Balance buttery spread.
Gluten-Free Meatball Subs
I was so excited when I recently found Schär’s Sandwich Rolls at Walmart. Our family loves their bread and Ciabatta Rolls, so I knew that these were going to be soft and delicious. I knew immediately that I was going to make one of my husband’s favorite sandwiches with them – Meatball subs!
I also love that I am able to find my favorite Schär products at my local Walmart. You can also use their store finder to see where you can find their products near you.
I toasted the bread slightly, spread spaghetti sauce on both sides, then layered both sides with cheese, put it under the broiler for a minute and then topped it with meatballs and more sauce. It was perfection!
It has been over 9 years since I had a meatball sub and let me tell you, it tasted just like the real deal friends! The bread was soft and chewy, the meatballs were juicy, and the cheese and sauce was just the right amount as to not cover up the flavor of the Italian meatballs.
I love having a big bowl of pasta covered in sauce with my meatballs. My oldest son likes to eat his weight in them plain. That’s what is so great about meatballs, they are so versatile, and everyone loves them! Even my pickiest eater will eat a plate of meatballs.
More Gluten-Free Dinner Recipes To Try!
- Crispy Chicken Thighs One-Pan Meal {Gluten-Free, Paleo, Whole30, AIP}
- Gluten-Free Chicken and Dumplings {Dairy-Free Option}
- Gluten-Free Homemade Chicken Nuggets
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★Did you make this recipe? Please give it a star rating below in the comments!★
Gluten-Free Meatballs {Dairy-Free Option}
Ingredients
- 1 cup gluten-free bread crumbs I like Schär gluten-free breadcrumbs.
- 2 tablespoons Italian seasoning
- 1 tablespoon onion powder
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 2 tablespoons minced garlic
- ¾ cup milk , dairy-free use almond, cashew or coconut milk
- 2 pounds ground beef
- 2 large eggs , whisked
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with aluminum foil.
- In a small bowl stir together the 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 bread crumb mixture and mix together to fully combine. Do not overmix the meat or the meatballs will be tough.
- Use a large 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. 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
- 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.
- Mama says, "Always check your labels!"
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!!!!
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!