These meatballs are so good, no one will guess they’re gluten-free.
Whether they’re piled onto spaghetti, tucked into a hero, or served solo with a side of marinara, meatballs are the ultimate savory, saucy, and satisfying comfort food. But for anyone avoiding gluten, they’re often off the table, thanks to the breadcrumb binder at the heart of most traditional recipes. But with a few simple swaps, you can bring meatballs back into the mix with no gluten, and no compromise.
This version sticks to the Italian-style flavors you know and love—a fragrant blend of garlic, onion, oregano, and Parmesan—while gluten-free breadcrumbs and an egg do the job of holding it all together. The meatballs bake up beautifully in the oven, no messy frying required, and emerge golden, juicy, and perfect for a cozy Sunday supper, or anytime you’re in a meatball kind of mood.
Are Gluten-Free Meatballs Healthy?
Gluten-free doesn’t automatically mean healthy, but in this case, these meatballs offer a pretty good nutritional profile. They’re high in protein, and using lean ground beef keeps saturated fat in check. For a lighter version, feel free to use ground turkey or chicken instead of beef.
These meatballs are also relatively low in carbohydrates compared to versions that use wheat-based breadcrumbs. However, if you’re watching your sodium intake, you might want to adjust the salt or cheese amounts. To make them dairy-free, simply omit the Parmesan or replace it with a dairy-free alternative.
Tips For Juicy, Tender Meatballs
One key to tender meatballs is a light touch. Overmixing the ingredients compacts the meat and can lead to dense, tough results. Instead, use your hands or a fork to gently incorporate the ingredients until just combined. Letting the mixture rest for a few minutes before rolling helps the breadcrumbs absorb moisture also helps you get great results.
How Do I Store Leftovers?
Store leftover meatballs in an airtight container in the fridge for up to 3 days. To freeze, let them cool completely, freeze on a baking sheet, then transfer to a zip-top bag or freezer-safe container. They’ll keep well in the freezer for up to 2 months.
Serving Suggestions
Serve these with your favorite gluten-free pasta and marinara, make hearty Meatball Subs, plate them with spiralized veggie noodles, or enjoy them alongside Eggplant Rollatini. They’re endlessly versatile and there are so many ways to prepare them—try making meatballs in your Crock-pot or air fryer. And if you’re in the mood for a meatless “meatball,” these Gluten-Free Vegan Chickpea Meatballs With Tomato Sauce will hit the spot.
Ingredients
- 1 pound lean ground beef
- ½ cup gluten-free breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place all of the ingredients into a large bowl. Mix until just combined, being careful not to overwork the meat.
- Form the mixture into 1½-inch meatballs and place them on the prepared baking sheet, spaced evenly apart.
- Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through with an internal temperature of 165°F.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment