This homemade gluten-free meatball recipe is based on a family recipe that uses a delicious combination of ground beef, Italian sausage, and our secret ingredient that replaces breadcrumbs. These meatballs are tender, juicy, and perfect paired with a quick marinara sauce and your favorite gluten-free pasta.
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We can all agree that spaghetti and meatballs are the most comforting meals. The problem? That is not a meal designed for anyone with celiac disease.
Well now, it is! This gluten-free Italian meatball recipe is the best easy dinner.
Jump to:
- Why This is the Best GF Meatball Recipe
- 🧾Gluten-Free Meatballs Ingredients
- Gluten-Free Turkey Meatballs
- Dairy-Free Meatballs
- ⏲️How to Make Meatballs Gluten-Free
- 🥗What to Serve with Gluten-Free Meatballs
- Troubleshooting Tips
- How to Make Meatballs Ahead of Time
- How to Freeze Gluten-Free Meatballs
- More Gluten-Free Dinner Recipes
- 📖 Recipe Card
- ⭐Reviews
Why This is the Best GF Meatball Recipe
- Uses Pork AND Beef. This recipe uses a combination of ground beef and Italian sausage. Pork and beef are often used because they create a great flavor profile. I swapped out the pork for Italian sausage because it is preseasoned and saves a step.
- Uses gluten-free crackers. Most meatball recipes use breadcrumbs to hold in moisture. I found that gluten-free breadcrumbs made the meatballs a bit gummy.Instead, this recipe keeps the meatballs super juicy by using gluten-free crackers. A trick I learned from my Dad. He always made meatballs with saltine crackers when I was a kid. Also GF crackers are less expensive than gluten-free bread.
- Quick- You need just a few basic ingredients and 30 minutes to whip these up.
🧾Gluten-Free Meatballs Ingredients
- Ground Beef - Some people recommend lean ground beef but I prefer a little extra fat. Because you bake them first and then add them to the sauce you can drain off excess oil and they stay moist.
- Italian Sausage - Italian sausage is a great way to add extra flavor to the meatballs. If you only have ground pork you will need to add 1-2 teaspoons of Italian seasoning.
- Gluten-Free Crackers - I like to use gluten-free saltine cracker crumbs, but you could also use gluten-free matzah if you have that on hand. It is a little less expensive too! The purpose of the crackers or matzah is to soak up the moisture from the other ingredients and keep it in the meatballs. If your crackers are unsalted increase the salt by ⅛ teaspoon.
- Onion and Garlic - Be sure to finely chop the onion and mince the garlic so they incorporate evenly throughout the meat mixture. I don't recommend using onion powder or garlic powder. The fresh onion and garlic also add moisture!
- Egg - You need just 1 beaten egg to help bind everything together. Without egg, the meatballs will be dry and crumbly.
- Seasonings - The Italian sausage adds tons of flavor to the meatballs, but we're giving it an extra boost with a blend of kosher salt, ground black pepper, and crushed red pepper flakes.
- Tomato Sauce -You can make your own or use a store-bought sauce.
Gluten-Free Turkey Meatballs
To make these meatballs with ground turkey you will need a total of 1 ½ pounds of meat. Add 2 teaspoons of olive oil to the meat to make up for the lean turkey. Add 1-2 teaspoons of Italian seasoning. You can also use Italian turkey sausage and follow the recipe as written.
Dairy-Free Meatballs
My meatball recipe is made without breadcrumbs and milk. In order to make this dairy-free all you have to do is skip the cheese.
⏲️How to Make Meatballs Gluten-Free
Start by preheating the oven to 425ºF and spraying a rimmed baking sheet with neutral-flavored oil such as vegetable oil or olive oil.
I recommend mixing by hand as opposed to using a food processor. Over-mixed meat can become dry and tough! Mix well enough that everything is well-combined, but don't over-mix.
In my house, we prefer larger chunks of onion (see photos) so it adds crunch.
Most people prefer their onions to be finely diced.
Using your hands, shape the meatballs into even-sized balls about 1 ½ inches around. Make sure they are formed tightly enough that they hold their shape, but not so tight that you end up with overly dense meatballs.
Place the meatballs in a single layer on the baking sheet. Make sure you leave room between the meatballs as you place them on the baking sheet so they cook all the way around. Use two baking sheets if necessary.
Cook until the meatballs are browned and cooked all the way through. This can take anywhere from 15-20 minutes, so I recommend checking them early and adding time as needed.
If they over-cook, they can become dry and crumbly.
Transfer the baked meatballs to your sauce and toss to coat. Simmer for 5 minutes or so to finish cooking. To verify that they're done, you can use an instant-read thermometer to check the internal temperature. They should be 165ºF.
🥗What to Serve with Gluten-Free Meatballs
My favorite way to serve these meatballs is with a quick batch of San Marzano Tomato Sauce while the meatballs are in the oven. It's simple and flavorful and takes just 5 minutes to prep!
Grab a box of gluten-free spaghetti and you are set. Serve with a simple garden salad and gluten-free garlic bread or a complete Italian feast.
You can also serve the meatballs on their own with the sauce or round your meal out with polenta and a side of sauteed broccolini.
They also make a delicious addition to meatball subs using a gluten-free baguette.
Troubleshooting Tips
- Mix Gently. Over-mixed meat can become dry and tough. For the juiciest, most tender meatballs, mix everything only until just combined.
- Chill. If it is a hot day in your kitchen chill the meatballs for 10 minutes before popping them in to bake. This will help them hold together.
- Rest the Meatballs. Don't immediately serve. Letting them sit in the sauce will allow the juices to redistribute.
- Broil for a Crispy Exterior. Pan-frying meatballs can be a little rough. Instead broil for a minute, flip and broil again.
- Don't Overcrowd. Make sure there's space between each meatball, overcrowding can cause them to steam rather than brown.
How to Make Meatballs Ahead of Time
There are two options for making ahead of time. Making the filling as part of your meal prep routine for the week or freezing the cooked meatballs for a quick weeknight meal later.
You can make the meatball mixture, leave it in the mixing bowl, and cover it with plastic wrap. It will keep in the fridge for up 2 days. Form the meatballs and bake according to the recipe.
How to Freeze Gluten-Free Meatballs
To freeze cooked meatballs, allow them to cool don't the baking sheet. Do not add them to the sauce. Put the sheet in the freezer. Once frozen transfer to the baked meatballs to a freezer bag. They will keep for 2 months in the freezer.
To reheat, thaw overnight in the fridge if frozen, then warm at 300ºF in the oven until heated through or on medium heat on the stovetop with the tomato sauce.
If you want to freeze uncooked meatballs you can store the raw meatballs in the freezer for 1-2 months. Freeze on a parchment paper lined baking sheet, then move to a freezer bag.
Thaw overnight in the fridge on a baking sheet. Then bake according to the recipe.
More Gluten-Free Dinner Recipes
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📖 Recipe Card
Gluten-Free Meatballs (Old Family Recipe!)
Ingredients
- 1 pound lean ground beef
- ½ pound bulk Italian sausage or remove from casings
- ½ cup gluten-free saltine cracker crumbs or sub gluten-free matzah
- 1 small onion finely chopped
- 1 large egg beaten
- ⅓ cup parmesan cheese grated
- 3 cloves garlic finely minced
- ¾ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes optional
- San Marzano Tomato Sauce or your favorite marinara sauce
Instructions
- reheat the oven to 425 F degrees. Spray or brush a rimmed baking sheet with a neutral oil.
- In a large bowl, combine all ingredients, except the sauce in a large bowl. Use your hands to gently combine the ingredients.1 pound lean ground beef, ½ pound bulk Italian sausage, ½ cup gluten-free saltine cracker crumbs, 1 small onion, 1 large egg, ⅓ cup parmesan cheese, 3 cloves garlic, ¾ teaspoon Kosher salt, ¼ teaspoon ground black pepper, ¼ teaspoon crushed red pepper flakes
- Shape into meatballs about 1 ½ inches in size. Place in a single layer on the prepared baking sheet.
- Bake for 15 to 20 minutes, the meatballs should be browned and cooked through.
- While the meatballs are baking make your tomato or marinara sauce. Transfer the cooked meatballs to the sauce, gently turn to coat. Serve over polenta or gluten-free pasta.San Marzano Tomato Sauce
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