If you are on the hunt for a foolproof gluten free meatball recipe, look no further!
Simple gluten free ingredients make these meatballs fresh, flavorful and tender. They are a trust worthy family hit, meal after meal!
Oh Gluten Free Italian Meatballs how I love you, let me count the ways! Just like our sweet and tangy meatballs, they are simple, easy, and quick!
Our family has not met a meatball dish we did not like! These are perfect because they taste like the traditional meatball but they are gluten free and full of fresh Italian flavors!
Meatballs are easy to whip up with simple pantry and fridge items which is perfect for those quick weeknight dinners. They are also great to reheat during the week to mix and match different type meals.
Load them up on meatball sub sandwiches, add them to soups or serve them as appetizers. The list goes on!
My favorite way to eat Gluten Free Italian Meatballs is with a bowl of fresh roasted veggies and a good marina sauce.
A few of these delicious meatballs and my dinner and life are complete! Italian heaven!
Step by step instructions
- Preheat oven to 350 degrees. Mince half a regular size onion. You want the onion pieces to be small.
- Place all the Gluten Free Meatball ingredients into a bowl.
- Mix them all together. Make sure the coconut milk (or milk of choice) and egg are nicely combined.
- Place parchment paper on baking sheet and then place a rack on the baking sheet. Roll meatballs into balls, a little smaller than a golf ball.
- Bake at 350 degrees for 20-25 minutes. Oven temperatures vary so keep an eye on them.
- 20 minutes if they are small meatballs, 25 minutes if they are large meatballs. The internal temperature should read at least 165°F with a meat thermometer.
They are now ready to be served with any dish you would like! Enjoy these Gluten Free Italian Meatballs.
Tips for success
- I like to use an Italian Gluten Free Breadcrumb because it has additional flavors added to the breadcrumbs. There are so many good ones but I like to use this one:
- Ovens temps do vary, so make sure you do not overcook them. No one wants a dried out meatball! Ha!
- I prefer full fat canned coconut milk because it adds moisture to the meatball. You will have a more tender meatball. You can substitute that out for any milk. There is NO coconut flavor when you add this to the dish.
- Ground turkey works great with this recipe. It does have a different texture than ground beef so add another 2 tablespoons of gluten free breadcrumbs.
How to store leftovers
Meatballs freeze incredibly well. I always make a double batch, so stressful weeknight meals are a thing of the past!
Arrange the meatballs on a baking sheet and place in the freezer until they are solid. Place them in a freezer bag or supersaver them to stay fresh longer. I use my Food Saver all the time! It draws out all the air so your food stays fresh longer without having to worry about freezer burn.
If you are using the meatball for a recipe with pasta sauce, you can just open the package and throw it right into the sauce and they will heat up in 15 minutes!
Store leftovers covered in the fridge for up to 4 days.
Reheat leftovers on the stovetop in a saucepan or skillet until warmed through or microwave for 60-90 seconds.
Please check out some of my other recipes:
I hope you enjoyed my Gluten Free Meatballs. If you have tried this recipe please rate and leave a comment below. Thank you 🙂
Italian Meatballs – Gluten Free
- Baking sheet
- Mixing bowls
- 1 1/4 pound Ground beef
- 1/2 Medium onion (finely chopped)
- 1 Egg
- 1/3 cup Italian gluten free breadcrumbs
- 1/3 cup Finely grated Parmesan
- 1/4 cup Fresh chopped parsley
- 1/4 cup Full fat canned coconut milk (or milk of choice)
- 1 teaspoon Italian Seasoning
- 3/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- Preheat oven to 350 degrees. Slice a small/medium onion in half and mince into small pieces.
- Add all the meatball ingredients into a bowl. Ground beef, onion, egg, Italian breadcrumbs, parmesan, parsley, coconut milk, Italian seasoning, salt, pepper, onion powder, and garlic powder. Mix well and combine all the ingredients.
- Place parchment paper on a baking sheet and then a metal rack on top. Roll ground beef mixture into golf ball size meatballs. Place on the baking sheet.
- Place baking sheet with meatballs into the oven and bake for 20-25 minutes. The internal temperature should read at least 165°F with a meat thermometer.
- If you make smaller meatballs they will take about 20 minutes. Larger meatballs will take 25 minutes. Oven temps vary so make sure you keep an eye on them.
- Make sure to chop your onions in nice small, fine pieces.