Finding a truly great meatball that’s tender, flavorful, and completely gluten-free can be a real challenge. But not anymore.
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This simple recipe for Gluten-Free Meatballs will be your new go-to for everything from spaghetti night to party appetizers.
We use a special trick to keep them incredibly moist and juicy, and the flavor is absolutely perfect. Say goodbye to dry, dense meatballs forever!
A Little Story About This Dish
There’s something so comforting about a big bowl of spaghetti and meatballs. For me, it’s the taste of family dinners and cozy Sunday afternoons.
When I had to switch to a gluten-free diet, I was determined not to lose that tradition. It took some experimenting, but I finally created a recipe for Gluten-Free Meatballs that’s just as good—if not better—than the classic version.
They’re so tender and delicious that no one will ever guess they’re gluten-free. This is the recipe that brings that comfort right back to my kitchen.
Get Ready to Cook!
You are just minutes away from mixing up the most amazing, crowd-pleasing Gluten-Free Meatballs. Let’s get everything organized.
What to Expect
Time: About 35-40 minutes total.
Difficulty: Incredibly easy! This is a simple mix-and-bake recipe.
Before You Begin
The number one secret to tender, juicy meatballs is to not overmix the meat. Be gentle! Mix just until the ingredients are combined.
Another key is to let the gluten-free breadcrumbs soak in the milk for a few minutes. This mixture, called a “panade,” adds moisture and prevents the meat from becoming tough.
For perfectly uniform Gluten-Free Meatballs that cook evenly, use a greased cookie scoop. It makes the process fast, clean, and consistent.
The Heart of the Dish: Ingredients You’ll Need
Here is everything you need for these flavorful and juicy Gluten-Free Meatballs.
| Ingredient | Amount |
| Gluten-Free Bread Crumbs | 1 cup |
| Italian Seasoning | 2 tbsp |
| Onion Powder | 1 tbsp |
| Salt | 1 tsp |
| Nutmeg | ¼ tsp |
| Minced Garlic | 2 tbsp |
| Milk (or unsweetened almond milk) | ¾ cup |
| Ground Beef | 2 lbs |
| Large Eggs, whisked | 2 |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy steps to create the best Gluten-Free Meatballs you’ve ever had.
1. Prep Your Oven and Pans:
Start by preheating your oven to 375°F (190°C). Line two large baking sheets with foil and give them a good spray with your favorite cooking spray.
2. Create the Flavor Base:
In a small bowl, stir together the gluten-free breadcrumbs, Italian seasoning, onion powder, salt, nutmeg, and minced garlic. Pour in the milk and stir. Let this mixture sit for 2-3 minutes to allow the breadcrumbs to soften and absorb the liquid.
3. Mix the Meat:
In a large mixing bowl, gently combine the ground beef and the whisked eggs with your hands.
4. Combine Everything—Gently!
Add the soaked breadcrumb mixture to the ground beef. Now, this is the most important part: mix everything together gently with your hands only until it’s just combined. Overworking the meat will result in tough meatballs!
5. Scoop and Shape:
Use a large cookie scoop to portion out the meat mixture. Roll each portion gently into a 2-inch ball and place it on your prepared baking sheets, leaving a little space between each one.
6. Bake to Perfection:
Bake your Gluten-Free Meatballs for 20-25 minutes. They’re done when they are golden brown on the outside and have an internal temperature of 165°F.
Mastering the Dish: Pointers for Perfection & How to Store
A few final tips will help you master these amazing Gluten-Free Meatballs.
For the best flavor and texture, use ground beef with a higher fat content, like an 80/20 blend. The fat adds moisture and richness, ensuring your meatballs are never dry.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to four days.
Freezing: These meatballs freeze beautifully! Let them cool completely, then freeze them in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe bag. They’ll last for up to 3 months. Reheat them in sauce on the stove, in the oven, or in the microwave.
When you’re looking for your next gluten-free meal idea, these additional recipes are a great starting point: Gluten-Free Air Fryer Falafel or Gluten Free Lasagna Soup and Gluten-Free Spaghetti Bake Casserole.
Your Burning Questions Answered!
Here are some common questions about making Gluten-Free Meatballs.
1. Can I make these without breadcrumbs?
Absolutely. If you don’t have gluten-free breadcrumbs, you can substitute them with an equal amount of quick-cooking gluten-free oats or even crushed pork rinds for a zero-carb option. The texture will be slightly different but still delicious.
2. What’s the best way to keep meatballs from getting tough?
There are two crucial secrets to tender meatballs. First, always use a “panade” by soaking your binder (the breadcrumbs) in liquid (the milk). This adds moisture. Second, and most importantly, do not overmix the meat. Combine the ingredients gently with your hands just until they come together.
3. Can I prepare the meatball mixture ahead of time?
Yes! You can mix and cover the raw meatball mixture and keep it in the refrigerator for up to 24 hours before you plan to bake them. This can be a great time-saver for a weeknight dinner.
Dig In & Enjoy!
You’re now ready to serve up the most tender, juicy, and flavorful Gluten-Free Meatballs imaginable.
Add them to your favorite sauce, pile them on a gluten-free sub roll, or serve them on their own as a perfect appetizer. Enjoy.
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The Best Homemade Gluten-Free Meatballs (Tender & Juicy!)
- Total Time: 40 minutes
- Yield: 28 meatballs 1x
Description
The ultimate recipe for incredibly tender, juicy, and flavorful Gluten-Free Meatballs. This easy baked recipe is perfect for spaghetti, sandwiches, or as a crowd-pleasing appetizer. No one will ever guess they’re gluten-free!
Ingredients
1 cup gluten-free bread crumbs
2 tbsp Italian seasoning
1 tbsp onion powder
1 tsp salt
¼ tsp nutmeg
2 tbsp minced garlic
¾ cup milk (or unsweetened almond milk for dairy-free)
2 lbs ground beef
2 large eggs, whisked
Instructions
1. Preheat oven to 375°F. Line two baking sheets with aluminum foil and spray with gluten-free cooking spray.
2. In a small bowl, stir together the breadcrumbs, Italian seasoning, onion powder, salt, nutmeg, and garlic. Stir in the milk and let the mixture sit for 2-3 minutes to soften.
3. In a large bowl, gently mix the ground beef and whisked eggs.
4. Add the soaked breadcrumb mixture to the meat. Mix gently with your hands just until everything is combined. Do not overmix.
5. Use a large greased cookie scoop to portion the meat and gently roll into 2-inch balls. Place on the prepared baking sheets.
6. Bake for 20-25 minutes, until golden brown and the internal temperature reaches 165°F.
7. Store leftovers in an air-tight container in the refrigerator.
Notes
Don’t Overmix: The most important tip for tender meatballs is to handle the meat mixture as little as possible. Mix only until the ingredients are just combined.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: These meatballs freeze perfectly. Let them cool completely, then freeze on a baking sheet before transferring to a freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 meatballs
- Calories: 373
- Sugar: 1g
- Sodium: 397mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 135mg