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