A simple, no-fuss recipe for gluten-free meatballs that is moist, delicious, and versatile! These homemade meatballs are kid-friendly, easy to make, and never dry. Enjoy with gluten-free spaghetti and marinara sauce.
There's nothing more nostalgic and cozy than a plate of meatballs and spaghetti. But when I tried a few gluten-free meatball recipes, they were all hit or miss. This is what led me, determined, into the kitchen wielding a portion scoop and a pound of ground beef.
I just wanted a no-fail recipe with simple ingredients and delicious results every single time. And I can only assume you do too! I'm proud to say these gluten-free meatballs are just as comforting and delicious as the gluten-filled ones I grew up on.
This gluten free Italian meatball recipe requires simple ingredients and pantry staples. Here's what you'll need.
- Ground Beef - I used ground chuck because it's a good ratio of fat-to-meat. The end result is juicy and moist but not too greasy. Lean ground beef results in drier meatballs, so spring for a little fat this time!
- Egg - Egg acts as a binder so the meatballs don't fall apart.
- Potato flakes - This may seem like an odd ingredient. After all, why use potato flakes when they make gluten-free breadcrumbs? I wanted to use an ingredient that would yield the same results no matter the brand. Gluten free breadcrumbs aren't the same as regular breadcrumbs and each gluten-free brand is different too. Some brands produced slimy meatballs (yuck!), so I tried potato flakes instead! Spoiler: it worked!
- Parmesan - For a salty and creamy addition. Save some to sprinkle on top!
- Salt - Don't forget salt. Salt equals flavor. Unseasoned meatballs taste bland and forgettable. No thankey!
- Italian seasoning - A combination of Italian herbs add a quick flavor boost.
- Worcestershire sauce - Make sure it's gluten-free, not all brands are! Lea & Perrins is gluten-free.
- Fresh parsley - Make sure to buy Italian parsley, not curly parsley.
How to Make Gluten-Free Meatballs
Combine ingredients - In a large bowl, combine the ground beef, egg, potato flakes, parmesan, kosher salt, Italian seasoning, Worcestershire sauce, and chopped parsley.
Mix ingredients together - Use your hands to gently mix all the ingredients together. It's important not to overmix the meat. Overmixed meat makes tough and chewy meatballs.
Form into balls - Use a portion scoop to make uniform sized meatballs. Scoop the mixture into your hands and gently roll it into a ball. Place onto the sheet pan and repeat until all the beef mixture is gone.
Bake gluten-free meatballs - Place the sheet pan of meatballs into the oven and bake until cooked all the way through - about 25 to 30 minutes. Use a fork to check the inside of the meatballs or use a thermometer to temp one. The meatballs should reach an internal temperature of 160 degrees Fahrenheit.
Enjoy - Toss meatballs in marinara sauce and enjoy with gluten free spaghetti or pasta!
- Only work the ground the beef mixture until the ingredients are mixed. Its essential for a fork-tender and juicy meatball.
- Line your sheet pan with parchment paper so the gluten-free meatballs don't stick. I was out this time around, so I used aluminum foil. It worked okay, but I did have some stick-age.
- For the best results, buy ground chuck. Skip the lean ground beef this time around. Or if you like, swap half of the ground beef with ground pork.
- While I like to bake gluten-free meatballs for the ease and simplicity of it, these can be pan-fried as well. Simply pan-fry both sides of the meatballs in a large pan, then add marinara sauce and let them simmer until cooked through.
- I used Idahoan original mashed potatoes for this recipe. Just be sure to use unflavored potato flakes that are gluten-free.
Storage & Freezing
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 300 degrees Fahrenheit until the internal temperature reaches 160 degrees.
- You can make these meatballs ahead of time and freeze for later. Freeze them cooked or uncooked for up to 3 months. Reheat or bake them in the oven as directed until they reach an internal temperature of 160 degrees Fahrenheit.
Yes, traditionally meatballs are made with some kind of filler like breadcrumbs or flour. The breadcrumbs absorb the juices from the meatballs, keeping them moist and tender.
I used potato flakes, but crushed gluten-free ritz-style crackers work too!
More Gluten-Free Dinner Recipes
Gluten Free Meatballs
- Large Bowl
- Portion Scoop
- Sheet pan
- 1 lb. ground beef
- 1 large egg whisked
- ⅓ cup potato flakes
- ⅓ cup parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon Italian seasoning
- 1 teaspoon Gluten-free Worcestershire sauce
- 1 ½ teaspoons minced parsley
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper and spray with nonstick cooking spray. Set aside.
- In a large mixing bowl, combine ground beef, egg, potato flakes, parmesan, salt, Italian seasoning, Worcestershire sauce, and fresh parsley.
- Use your hands to mix the ingredients together until just incorporated. Don't overmix.
- Use a portion scoop to scoop the meat mixture and roll into 2 inch balls. Set the balls onto the lined sheet pan an inch or two apart.
- Bake the meatballs until the outsides are brown and the insides are cooked through - about 25 to 30 minutes. The amount of time will depend on the size of your meatballs.
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