Gluten Free Meatballs

5 from 1 vote

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.

Prep Time6

Cook Time15

Total Time20

Course: Appetizer, Main Course

Cuisine: American, Italian

Diet: Gluten Free

Servings: Servings

Author: Laura

Cost: $5

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.

Ingredient Substitution 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.

To Cook on the Stovetop

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.

Store

Store leftover gluten-free meatballs in an airtight container in the refrigerator for up to 5 days.

Freeze

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.