These Gluten Free Meatballs are flavorful, tender, and seasoned with a classic Italian herb blend. They take just 15 minutes of hands-on prep and about 35 minutes total, making them an easy weeknight dinner the whole family will enjoy. This recipe freezes well, so you can batch-cook a large batch and have ready-to-heat meals on busy days.
These meatballs are versatile year-round. I often make a big batch and freeze extras for quick meals. They pair beautifully with a simple tomato-style sauce (I use Rao’s) or with my AIP Nomato Sauce for a nightshade-free option. If you like these, try my Cranberry BBQ Meatballs for a different flavor profile.
Why I Love This Recipe
- Ready in under 45 minutes from start to finish.
- Kid-friendly and easy to customize.
- Serve them on their own, over pasta, or with zucchini noodles for a low-carb option.
- Naturally gluten free and adaptable to many diets (grain-free, dairy-free, paleo, AIP, keto-friendly depending on substitutions).
- Works with different ground proteins—beef gives more juiciness, while ground turkey or chicken are leaner alternatives.
Ingredients
- Ground beef – You can substitute ground turkey, chicken, or pork; beef usually yields juicier meatballs.
- White onion – Finely chopped for sweetness and texture. A food processor makes quick work of this.
- Eggs – Bind the mixture and help meatballs hold their shape.
- Gluten-free flour – Cassava or almond flour work well; almond flour lowers carbs, cassava is a nut-free option.
- Garlic – Minced or processed with the onion for even flavor distribution.
- Dried parsley, oregano, and basil – A classic Italian herb blend that elevates the flavor.
- Black pepper & sea salt – Season to taste.
- Rao’s red sauce – A simple, low-sugar tomato sauce I recommend for serving; use a nomato sauce if avoiding nightshades.
See the recipe card below for exact quantities and a complete ingredient list.
Substitutions And Variations
- Swap the protein: ground chicken, turkey, pork, or beef all work. Leaner meats may produce slightly drier meatballs, so consider adding a little extra fat or sauce if using very lean meat.
- For nightshade-free diets, use a nomato sauce in place of tomato-based sauces.
- For AIP or egg-free needs, replace eggs with a gelatin egg or another suitable binder.
If you try other substitutions, please share how they turned out so others can benefit from your experience.
Step By Step Instructions
Equipment Needed
- Baking sheet
- 1.5-inch cookie dough scoop
- Large mixing bowl
- Food processor or sharp knife for finely chopping onion and garlic
Expert Tips
- Tip 1: Use a meat thermometer to ensure doneness. Ground meat should reach 160–165°F for safety.
- Tip 2: For extra flavor, simmer cooked meatballs in sauce for a few minutes to let the flavors meld.
- Tip 3: If using frozen pre-made meatballs, either thaw before reheating or increase cook time according to package directions.
Recipe FAQs
Choose high-quality beef you enjoy. Many prefer grass-fed for flavor. Use what fits your budget and taste.
I usually choose beef with some fat because it keeps the meatballs moist. If you prefer leaner meat, ground turkey or chicken are good alternatives.
A meat thermometer is the most reliable method—check the internal temperature. Ground meats should reach 160–165°F.
Storage Instructions
- Cool meatballs completely before storing to preserve texture and safety.
- Store in airtight glass containers for best freshness.
- Refrigerate up to 5 days or freeze up to 1 month. If stored in sauce, they stay moister.
Other Gluten Free Meatball Recipes
- Turkey Asian Meatballs
- Buffalo Chicken Meatballs
- Gluten Free Pesto Meatballs (Whole30, AIP Option)
- Easy Gluten Free Swedish Meatballs With Gravy
Gluten Free Meatballs
50kcal
Equipment
-
baking sheet
-
mixing bowl
Ingredients
- 1 pound ground beef
- 1/2 cup white onion, diced
- 2 eggs
- 1/3 cup gluten free flour (almond or cassava)
- 4 cloves garlic, minced
- 3/4 tsp black pepper (optional for AIP)
- 1/4 tsp sea salt
- 1 tbsp dried parsley
- 1 1/4 tsp dried oregano
- 1 1/4 tsp dried basil
- 10 oz Rao’s red sauce (or nomato sauce for AIP)
Instructions
- Preheat the oven to 350°F (175°C).
- Peel and roughly chop the onion and add it to a food processor with the garlic. Pulse until finely chopped.
- In a large bowl, combine the chopped onion and garlic with the ground beef, eggs, gluten-free flour, and dried seasonings. Mix until evenly combined.
- Using a 1.5-inch scooper, portion and roll the meatballs. Place them on a parchment-lined baking sheet.
- Bake for 20–23 minutes, or until the internal temperature reaches 160–165°F.
- Serve warm with Rao’s red sauce or your preferred sauce and garnish with fresh herbs if desired.
Notes
Storage: Cool completely before storing in airtight glass containers. Keep refrigerated up to 5 days or freeze up to 1 month. Storing in sauce helps retain moisture.
Nutrition: Nutritional information is an estimate based on 18 meatballs per batch.
Yield: Makes approximately 18 meatballs.
The best gluten-free Italian meatballs—simple, adaptable, and family-friendly.
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