This Homemade Gluten-Free Meatball Recipe is made with a delicious combination of ground beef, Italian sausage, and more. These meatballs are tender, juicy, and perfect paired with marinara sauce and your favorite gluten-free pasta.
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I think one of the most comforting meals is spaghetti and meatballs. The problem? That is not a meal designed for anyone with celiac disease.
Well now, it is! This gluten-free Italian meatballs recipe is the best easy dinner. These Italian meatballs are made with super simple ingredients and they come together in just a few minutes.
Pair them with homemade spaghetti sauce, I recommend my San Marzano tomato sauce and gluten-free pasta to create everyone's favorite meal!
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📖Why This Recipe Works
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.
These meatballs are designed to be gluten-free, but you can easily make them dairy-free by leaving out the parmesan cheese!
🧾Ingredient Notes
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.
Italian Sausage - Italian sausage is a great way to add extra flavor to the meatballs. I use a mild Italian sausage (or sweet Italian), and add my own heat with crushed red pepper.
If you only have ground pork you will need to add 1 teaspoon of Italian seasoning.
Gluten-Free Crackers - I like to use gluten-free saltine cracker crumbs, but you could also use gluten-free matzah if preferred.
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.
Parmesan - I love to add a little parmesan for a subtle salty, cheesy flavor, but if you prefer to make this dairy-free, just leave it out.
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 - I love to whip up a quick batch of San Marzano Tomato Sauce to serve with the meatballs.
See the recipe card for exact quantities.
⏲️How to Make Meatballs Gluten-Free
This gluten-free meatball recipe is so simple to make. Just 30 minutes and dinner is served! Start by preheating the oven to 425ºF and spraying a rimmed baking sheet with neutral-flavored oil such as vegetable oil or olive oil.
Step 1 - Mix
In a large bowl, mix together the beef, Italian sausage, cracker crumbs or matzah, onion, egg, parmesan, garlic, and seasonings. I list ¼ teaspoon of crushed red pepper flakes, but feel free to add more if you like a little extra spice.
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.
Step 2 - Form the Meatballs
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.
Step 3 - Bake and Serve
Place the baking sheet with the meatballs in the oven and let them cook until they 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!
Serve with a simple garden salad and gluten-free garlic bread or a complete Italian feast.
You can serve the meatballs on their own with the sauce or round your meal out with polenta or gluten-free pasta and a side of sauteed broccolini.
They also make a delicious addition to meatball subs using a gluten-free baguette.
👩🏻🍳 Expert 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 really hot in your kitchen chill the meatballs for 10 minutes before popping them in to bake.
- Swap the meat. If preferred, you can easily swap some of the meat out for ground turkey or ground pork. If you use anything in place of the Italian sausage, I recommend adding a little bit of Italian seasoning to the mix to compensate for the lost flavor.
🌡️Storing Leftovers
Leftover meatballs will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months.
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 prep in advance, 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
💬Frequently Asked Questions
Traditional meatballs contain gluten, they are made using breadcrumbs which help soak up moisture. These gluten-free meatballs are made instead of gluten-free saltine crackers or gluten-free matzah.
They serve the exact same purpose as the breadcrumbs but keep the recipe totally gluten-free without giving the meatballs a gummy texture.
The key to creating juicy meatballs that don't fall apart is the egg! The egg bakes in the meat mixture and holds everything together for the best juicy meatball texture.
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📖 Recipe
Gluten-Free Meatballs
Equipment
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
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
Notes
- Omit the parmesan cheese. You can add a sprinkle of nutritional yeast or extra salt if you prefer.
- Leftovers should be stored in an airtight container.
- Will keep 3 to 4 days in the refrigerator.
- Will keep up to 2 months in the freezer. Can be frozen plan or in the sauce.
- Store the raw meatballs in the freezer for 1-2 months. Freeze on a baking sheet, then move to a freezer bag. Thaw overnight in the fridge on a baking sheet. Then bake according to the recipe.
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