These meatballs are super tasty and made without gluten, so everyone can enjoy them! Packed with ground meat, herbs, and a mix of yummy spices, they are perfect in pasta or on a sandwich.
I love how juicy these meatballs stay, even without breadcrumbs. Plus, they are so easy to make. Just mix, shape, and bake—dinner is ready in no time!
Key Ingredients & Substitutions
Ground Beef: Using ground beef gives great flavor, but a mix of beef and pork adds moisture too. If you’re looking for leaner options, turkey or chicken work well, just keep in mind they can be drier.
Gluten-Free Breadcrumbs: I prefer using gluten-free breadcrumbs for the perfect texture. Crushed gluten-free crackers can also work in a pinch. If you’re avoiding grains altogether, try using ground oats or even cooked rice!
Parmesan Cheese: This adds richness, but if you’re dairy-free, use nutritional yeast for a cheesy flavor or a dairy-free cheese alternative. Just make sure it melts well!
Egg: The egg helps bind the meatballs. If you’re vegan or want an egg substitute, try using flaxseed meal mixed with water (1 tablespoon ground flaxseed + 2.5 tablespoons water) for each egg.
Marinara Sauce: Always check if your marinara is certified gluten-free. You can also use homemade sauce to control ingredients and flavors. Canned tomatoes blended with herbs and spices work great!
How Do I Make Sure My Meatballs Stay Juicy and Tender?
The key to juicy meatballs is not to overmix the meat while combining the ingredients. Here are some tips to help keep them tender:
- Mix the ingredients gently with your hands until just combined.
- Shape the meatballs without pressing them too tightly; this allows them to remain soft during cooking.
- Baking instead of frying can keep them moist, especially when cooked in sauce afterward.
Allowing the meatballs to simmer in the marinara for a few minutes will also help infuse flavor while keeping them tender. Don’t forget to adjust your cooking time based on the size of your meatballs to ensure they cook through without drying out!
The Best Gluten-Free Meatballs
Ingredients You’ll Need:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup gluten-free breadcrumbs (or crushed gluten-free crackers)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup finely chopped onion
- 2 tbsp fresh parsley, chopped (plus extra for garnish)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 2 cups marinara sauce (check for gluten-free)
- 2 tbsp olive oil
- Optional: 1/4 tsp crushed red pepper flakes for a touch of heat
- Mashed potatoes or polenta for serving (optional)
How Much Time Will You Need?
This gluten-free meatball recipe will take about 15 minutes to prep and 25-30 minutes to cook, totaling around 45-60 minutes from start to finish. It’s a great dish for a delicious weeknight meal or for entertaining guests!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray. This will help your meatballs not to stick!
2. Mixing the Ingredients:
In a large mixing bowl, add the ground meat, gluten-free breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped onion, parsley, salt, black pepper, oregano, and basil. Mix everything gently with your hands until well combined, but be careful not to overmix, as this can make the meatballs tough.
3. Shaping the Meatballs:
Using your hands, shape the mixture into balls about 1.5 inches in diameter and place them on the prepared baking sheet. It’s helpful to keep your hands slightly wet to prevent sticking!
4. Baking the Meatballs:
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the meatballs are cooked through and browned on the outside. Check that they’re at least 160°F (70°C) internally.
5. Simmering in Marinara Sauce:
While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add your marinara sauce and, if you like a little heat, toss in the crushed red pepper flakes. Let it simmer gently while the meatballs finish baking.
6. Combining Meatballs and Sauce:
Once the meatballs are out of the oven, transfer them directly into the simmering marinara sauce. Allow them to cook together for an additional 5-10 minutes. This step lets the meatballs soak up all the rich, flavorful sauce!
7. Serving Suggestions:
Serve these delightful meatballs over creamy mashed potatoes or polenta, if desired. Spoon extra marinara sauce on top and garnish with a sprinkle of chopped fresh parsley for a beautiful finish.
Enjoy this rich, comforting gluten-free meatball dish that’s sure to satisfy everyone at the table!
Can I Use Different Types of Meat?
Absolutely! While this recipe uses ground beef, you can substitute it with ground turkey, chicken, or even a plant-based meat alternative to suit your preferences or dietary needs.
What Can I Substitute for Gluten-Free Breadcrumbs?
If you don’t have gluten-free breadcrumbs on hand, crushed gluten-free crackers work really well. Alternatively, you could use ground oats or cooked rice for a unique texture.
Can I Make These Meatballs Ahead of Time?
Yes, you can prepare the meatballs in advance! Shape them and place them on a baking sheet, then cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. You can also freeze them and bake from frozen; just add a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftover meatballs in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop in some marinara sauce until warmed through. They can also be frozen for longer storage!
