Gluten-Free Meatballs

4.81 from 41 votes

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.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time20

Total Time29

Course: Main Course

Cuisine: Italian

Keyword: gluten-free dairy-free meatballs, gluten-free meatballs

Servings: servings

Author: Audrey Roberts

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

US Customary - Metric

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