Some dinners become family traditions, and for many of us, spaghetti and meatballs is one of them. These gluten free meatballs bring that same cozy, classic comfort to the table without using gluten or dairy. They are tender, juicy, well-seasoned, and full of Italian-inspired flavor from garlic, onion, parsley, and Italian seasoning.
This recipe is perfect for serving with marinara sauce and gluten free spaghetti, but it is just as useful in other easy meals. Add the meatballs to a hearty stew, tuck them into a meatball sub, serve them as an appetizer, or freeze a batch for busy weeknights. Because they reheat well and freeze beautifully, these gluten free dairy free meatballs are a smart recipe to make ahead.
If you need a reliable gluten free meatball recipe that tastes like a traditional homemade version, this one is simple, flavorful, and family friendly. The combination of ground beef and ground pork creates a soft texture, while soaked gluten free bread crumbs help the meatballs stay moist as they cook.
Why You’ll Love These Homemade Gluten-Free Meatballs
- Versatile – Use them with spaghetti, in meatball subs, in casseroles, in soups, or as an easy appetizer.
- Easy – Homemade meatballs are a little hands-on, but the steps are simple and do not require a mixer.
- Flavorful – Garlic, onion, parsley, and Italian seasoning give these gluten free meatballs a savory, classic flavor.
- Allergen friendly – As written, this recipe is both gluten free and dairy free.
- Freezer friendly – Cooked meatballs can be frozen and saved for quick meals later.
Ingredient Notes
- Gluten-Free Bread Crumbs – Bread crumbs help absorb the meat juices as the meatballs cook, keeping them tender instead of dry. Any standard gluten free bread crumb should work, but avoid gluten free panko if it is too crunchy. If you cannot find gluten free bread crumbs, crushed gluten free crackers can be used as a substitute.
- Non-Dairy Milk – Unsweetened non-dairy milk moistens the bread crumbs and creates a soft paste. If you are not dairy free, regular milk can be used in the same amount.
- Olive Oil – A light cooking oil is used to sauté the onion and garlic before they are added to the meat mixture.
- Onion and Garlic – Fresh onion and garlic add a savory base and help build flavor throughout the meatballs.
- Ground Beef – Ground beef with a little fat, such as 85/15, makes tender meatballs. Very lean beef can result in a drier texture.
- Ground Pork – Plain ground pork adds moisture and richness. Use unseasoned ground pork, not sausage.
- Salt, Black Pepper, Onion Powder, and Garlic Powder – These simple seasonings enhance the meat and balance the herbs.
- Egg – The egg helps bind the mixture together. If you need an egg-free option, a flax egg may be used.
- Fresh Parsley and Italian Seasoning – These ingredients give the meatballs their familiar Italian-style flavor, making them ideal for gluten free spaghetti, marinara sauce, and subs.
See the recipe card below for the full ingredient list and exact quantities.
Substitutions & Variations
- Not dairy free: Use regular dairy milk in the same amount.
- Egg free: Try using a flax egg in place of the regular egg.
- Spicy: Add ¼ teaspoon or more of red pepper flakes for a little heat.
- Cheesy: Add ¼ cup grated Parmesan cheese to the meatball mixture if dairy is not a concern.
- Hidden vegetables: Mix in finely grated zucchini or carrot for extra texture and nutrition.
- Asian-style meatballs: Use ginger, garlic, and gluten free soy sauce for a different flavor profile.
- BBQ meatballs: Glaze the cooked meatballs with gluten free barbecue sauce.
- Turkey meatballs: Substitute ground turkey for a leaner version.
How to Make Gluten-Free Meatballs
This recipe is mixed by hand, so there is no need for a stand mixer or special equipment. For the best texture, mix only until the ingredients are evenly combined. Overworking the meat mixture can make the meatballs tough.
STEP 1: Add the gluten free bread crumbs and non-dairy milk to a small mixing bowl.
STEP 2: Stir until the mixture becomes smooth and paste-like. Set it aside while you prepare the remaining ingredients.
STEP 3: Heat the olive oil in a skillet over medium heat. Add the onion and garlic, then sauté for about 5 minutes, until softened.
STEP 4: Add the ground beef, ground pork, seasonings, egg, parsley, Italian seasoning, soaked bread crumbs, and cooked onion mixture to a large bowl.
STEP 5: Gently mix with your hands until everything is evenly distributed. Do not pack or knead the mixture too firmly.
STEP 6: Scoop the mixture into balls about the size of a golf ball. A cookie scoop makes this step easier. If cooking on the stovetop, chill the meatballs for 1 hour before browning.
STEP 7: To cook on the stovetop, place the chilled meatballs in a large skillet, working in batches so they are not crowded. Brown them on all sides, turning several times.
STEP 8: Add marinara sauce to the pan, cover, and simmer over low heat for 15 to 20 minutes, until the meatballs are cooked through and reach an internal temperature of 165 degrees.
How to Bake Gluten Free Meatballs
Baking is a convenient, hands-off method for cooking gluten free meatballs. Line a baking sheet with parchment paper, shape the meatballs, and arrange them in a single layer. Bake at 400 degrees for 25 to 30 minutes, flipping halfway through, until the internal temperature reaches 165 degrees. No chilling time is required when baking. Once cooked, add the meatballs to sauce, serve them immediately, or cool and freeze them for later.
Expert Tip
Lightly wet your hands before shaping the meatballs. This helps keep the mixture from sticking and makes it easier to form smooth, even meatballs.
How to Freeze Gluten Free Meatballs
Cook the meatballs completely, then let them cool to room temperature. Place the cooled meatballs on a baking sheet and freeze for about 2 hours. Once they are firm, transfer them to a freezer-safe bag or container. Flash freezing helps prevent the meatballs from sticking together, so you can remove only what you need. Frozen meatballs can be stored for about 2 months.
These gluten free frozen meatballs are useful for quick weeknight dinners. In many recipes, they can be added straight from the freezer. Warm them in marinara sauce, add them to soup, or use them in casseroles, allowing enough time for them to heat through fully.
Storage
Store leftover meatballs, with or without sauce, in an airtight container in the refrigerator for up to 4 days. Reheat them to 165 degrees before serving. Gluten free pasta does not always reheat well, so it is best to store the meatballs and sauce separately from the noodles. For leftovers, cook fresh gluten free pasta, serve the meatballs over rice, or use them in a sandwich.
Recipe FAQs
Gluten free bread crumbs are the easiest substitute. If you do not have them, crushed gluten free crackers, gluten free oatmeal, or cooked rice can also be used.
Traditional meatballs often contain bread crumbs, which usually contain gluten. To make gluten free meatballs, use certified gluten free bread crumbs or another gluten free binder.
Cooked or uncooked meatballs can be stored in the freezer for about 2 months when packed in a freezer-safe container.
Other Gluten Free Dinner Recipes to Consider
- Ground Turkey Teriyaki
- Homemade Sloppy Joes
- Teriyaki Chicken and Broccoli
- Smothered Chicken Thighs
If you try this recipe, please leave a star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Meatballs
Ingredients
- ½ cup gluten free bread crumbs
- ½ cup non-dairy milk
- 2 tablespoons olive oil
- ½ cup yellow onion grated or finely diced
- 2 cloves garlic minced
- 1 pound ground beef 85/15 is best
- ½ pound ground pork
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1 egg lightly beaten
- 1 tablespoon fresh parsley
- 1 tablespoon Italian seasoning
- 24 ounces marinara sauce optional
Instructions
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Combine the gluten free bread crumbs and non-dairy milk in a small bowl. Stir and set aside while preparing the remaining ingredients.
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Heat the olive oil in a nonstick skillet over medium heat.
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Add the onion and garlic. Cook for about 5 minutes, stirring often, then remove from the heat.
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In a large bowl, combine the ground beef, ground pork, salt, pepper, onion powder, garlic powder, beaten egg, parsley, Italian seasoning, soaked bread crumbs, and cooked onion mixture.
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Mix gently by hand until evenly combined. Scoop into 1 ½-inch balls and place on a parchment-lined baking sheet.
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For stovetop cooking, cover and refrigerate the meatballs for at least 1 hour. If baking, they can be cooked immediately.
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To cook on the stovetop, brown the meatballs in a skillet over medium heat, working in batches and turning until all sides are browned, about 7 minutes per batch.
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Add marinara sauce to the pan, return all meatballs to the sauce, cover, and simmer over low heat for 15 to 20 minutes, or until the internal temperature reaches 165 degrees.
Notes
To cook in the oven: Preheat the oven to 400 degrees. Place the shaped meatballs on a parchment-lined baking sheet. Bake for 25 to 30 minutes, flipping halfway through, until the internal temperature reaches 165 degrees.
To bake in sauce: Add cooked meatballs to a 9×13 pan and pour sauce over the top. Bake for an additional 20 minutes, until the sauce is hot.
You can omit the pork and make the meatballs with all ground beef. If doing so, add 2 tablespoons of oil to the skillet before cooking the meatballs.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat to 165 degrees before serving.
Freezing: Cook the meatballs completely and let them cool. Flash freeze on a baking sheet for 2 hours, then transfer to a freezer-safe bag or container and store for up to 2 months.
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Carbohydrates: 19g
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Protein: 23g
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Fat: 30g