Gluten Free Meatballs
Posted Mar 02, 2025
This post may contain affiliate links. Please read our disclosure policy.
These gluten-free meatballs are moist, flavorful, and easy to make in 30 minutes! They’re a versatile meal that can be served in so many ways.
I love making gluten-free versions of classics, like this gluten-free meatballs recipe. They are a delicious meal to serve to friends and family with food sensitivities.
These gluten free meatballs are flavorful and moist. Egg, parmesan cheese and a touch of almond flour are used as the binder in this recipe create a recipe so good you’ll want to make them on repeat.
Serve them with homemade marinara sauce over your favorite gluten-free pasta for an easy, family-friendly dinner.
Gluten-Free Meatballs: Ingredients & Substitutions
- Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey and chicken with great results.
- Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce or homemade marinara sauce) in place of milk.
- Worcestershire Sauce. Be sure to use a gluten-free sauce. Read the ingredients or buy one that is certified gluten free. You can substitute gluten-free BBQ sauce if needed.
- Almond flour. oat flour (gluten-free) or all-purpose gluten-free flour are good substitutes.
- Parmesan cheese. I don’t suggest omitting or changing this ingredient – it adds to the flavor and texture and is critical for the dish.
- Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.
How to Make Gluten Free Meatballs
Let’s walk through this recipe together, and don’t forget to watch the video.
Begin by preheating the oven to 425 degrees F and lightly greasing a baking sheet.
Then, combine the ground beef, egg, milk and Worcestershire sauce in a large bowl.
Next, add the parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt and pepper and stir until combined.
Then, use a 1 Tablespoon measuring spoon to portion out the meatball mixture and roll it into balls.
Place the gluten-free meatballs evenly spaced on the prepared baking sheet
Bake at 425 degrees F for 13-15 minutes, or until the internal temperature is 165 degrees F.
Note on Baking time
Baking time depends on the size of your meatballs. If you make them larger than 1 Tablespoon, the baking time will increase.
Cook on the Stovetop
If you prefer to cook the gluten-free meatballs on the stovetop, being by heating 1 to 2 Tablespoons olive oil in a nonstick fry pan over medium heat.
Then, add half of the meatballs and cover.
Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.
Serve
I recommend serving this gluten free meatballs recipe with your favorite sauce like homemade basil pesto, homemade marinara sauce recipe, or avocado pasta sauce. Here are some additional serving suggestions:
Or you can enjoy them as asian meatballs or BBQ meatballs.
- Serve on top of your favorite gluten-free pasta (mine is Banza).
- With a burrata salad.
- As an appetizer.
- On top of a bed of zucchini noodles (aka: zoodles).
- Make them into a meatball sub (with gluten free bread).
- With a side of roasted broccoli, roasted Brussels sprouts or parmesan roasted green beans!
Store
Store leftover gluten-free meatballs in an airtight container in the refrigerator for up to 5 days.
Freeze
I love having gluten-free meatballs on had in the the freezer for a quick dinner. Here’s how to freeze them:
- Place baked meatballs in an even layer on a baking sheet.
- Flash-freeze in the freezer until hardened.
- Transfer to an airtight container and freeze for up to two months.
- Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.
Gluten Free Meatballs Recipe FAQS
I often double or triple this recipe in order to have extras in the freezer!
Cooking the meatballs using one of these two methods before adding them to your sauce of choice is the best way to ensure they do not fall apart. This way they are nice and browned and hold up very well when you add sauce to serve them.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Gluten Free Meatballs
Ingredients
- 1 pound ground beef
- 1 egg
- 2 Tablespoons whole milk
- 1 Tablespoons Worcestershire sauce (gluten-free)
- ¼ cup parmesan cheese
- 2 Tablespoons almond flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon paprika
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425 degrees F. Lightly grease a baking sheet.
- Combine the ground beef, egg, milk and Worcestershire sauce in a large bowl.
- Then, add the parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt and pepper and stir until combined.
- Use a 1 Tablespoon measuring spoon to portion out the meatball mixture. Roll it into balls and place them evenly spaced on the prepared baking sheet
- Bake at 425 degrees F for 13-15 minutes, or until the internal temperature is 165 degrees F. *note: baking time depends on the size of your meatballs. If you make them larger than 1 TBS, the baking time will increase.
- Serve with your favorite sauces, noodles, etc.
Video
Notes
- Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey and chicken with great results.
- Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce or homemade marinara sauce) in place of milk.
- Worcestershire Sauce. Be sure to use a gluten-free sauce. Read the ingredients or buy one that is certified gluten free. You can substitute gluten-free BBQ sauce if needed.
- Almond flour. oat flour (gluten-free) or all-purpose gluten-free flour are good substitutes.
- Parmesan cheese. I don’t suggest omitting or changing this ingredient – it adds to the flavor and texture and is critical for the dish.
- Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.
- Heat 1 to 2 Tablespoons olive oil in a nonstick fry pan over medium heat.
- Then, add half of the meatballs and cover.
- Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
- Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.
- Place baked meatballs in an even layer on a baking sheet.
- Flash-freeze in the freezer until hardened.
- Transfer to an airtight container and freeze for up to two months.
- Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
