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. The recipe also has a dairy-free option.
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.