Tender, juicy, gluten-free meatballs that rival that of your favorite Italian restaurant! I’ve tested this recipe dozens of times to get it just right.
My #1 tip for amazing gluten-free meatballs – make sure you use the right kind of meat! Also use a panade (a flavorful mixture of soaked gluten-free bread and seasonings) instead of breadcrumbs. Read on for all the tips!
In my opinion, every cook should have a great meatball recipe up their sleeve. Meatballs are a comforting, hearty, and satisfying dish everyone loves. They’re also super versatile: serve them with gluten-free pasta, a light salad, or simply on their own.
Use leftover meatballs to make meatballs subs and everyone will be happy!
I’d take these gluten free meatballs over many of the traditional meatballs I’ve tried any day. And don’t even mention frozen meatballs…these are SO much better!
You’ll also save time with these meatballs by broiling them rather than frying them on the stove top with a large non-stick skillet. Just form the meatballs, place on a sheet pan, and broil until slightly browned! This step gives these Italian meatballs the best texture.
Why These Meatballs are Amazing
These gluten-free meatballs are special for two reasons:
1. A combination of ground beef and ground pork makes an extra-flavorful meatball mixture. Be sure to use freshly ground meat where you can see the individual strands!
2. Panade (a mixture of bread, eggs, milk, and spices) ensures they’re super moist and tender.
Serve these up for a nice Sunday dinner, for a birthday meal, or when having guests over. Everyone will love these perfect gluten free meatballs!
Trust me, this is simply one of the best gluten-free meatball recipes you’ll ever try!
Jump to:
Why You’ll Love This Recipe
- Tender, moist, and flavorful
- Nobody will guess they’re gluten-free!
- Crowd-pleasing classic comfort food
- Delicious over pasta or in subs
You also might like these comfort-food favorites: gluten-free lasagna, gluten-free turkey meatballs, gluten-free meatloaf and gluten-free spaghetti sauce.
You also might like these recipes for gluten-free mac and cheese, gluten-free shepherd’s pie, gluten-free tacos and gluten-free pizza crust.
Ingredients You’ll Need
Here’s what you’ll need to make this amazing gluten free meatballs recipe:
- Ground pork: Ground pork adds so much great flavor to these meatballs. Be sure to use freshly ground meat, where you can see the individual strands from the meat grinder. This will create lighter, more tender meatballs! (You can also use a pound of Italian sausage instead of pork, if you prefer.)
- Ground beef: I like to use 90% lean ground beef for this recipe. Again, for best results be sure to use freshly ground beef.
- Gluten-free bread: Use gluten-free white bread with the crust removed and torn into small pieces. I use four slices of Canyon Bakehouse Mountain White Bread.
- Eggs: Room temperature large eggs work great here. You’ll be using the eggs in the panade to add richness, moisture, and act as a binder for the meat.
- Red sauce: You’re welcome to make your own tomato sauce, or save time and buy your favorite sauce at the grocery store, like I usually do. Rao’s marinara is my absolute favorite!
- Worcestershire sauce: Worcestershire sauce adds depth and a hint of umami, savory flavor to these meatballs. Check out this article on Is Worcestershire sauce gluten-free?
- Milk: Milk is an essential part of the panade, which helps create juicy meatballs. Any type of cow’s milk will work here! (I wouldn’t use almond milk.)
- Garlic: I like to use freshly pressed garlic cloves, but you can also use jarred minced garlic if it’s what you have on hand. Use garlic powder if you’re really in a bind!
- Spices: Spices add flavor to the panade. You can use fresh or dried parsley (fresh has more flavor). I prefer freshly ground salt and black pepper, too. You can also use Italian seasonings instead of parsley.
- Onion: Grated onion adds more flavor and moisture to the panade. Be sure to include the juices that release from the onion as you’re grating it.
- Parmesan: Use freshly grated parmesan cheese for this great recipe—definitely not the powdered kind!
How to Make Gluten-Free Meatballs
- Lightly grease a baking sheet. Set aside.
- In a small bowl, add the eggs and whisk slightly. Add the rest of the ingredients for the panade. Mix together and ensure the bread is fully coated. Let sit for 10 minutes.
- In a large bowl, gently crumble the beef and pork together. I usually crumble it in layers of alternating meat so it’s easier to evenly mix together.
Crumble the Meats Together
Layer the meats together (crumble a little at a time of each) so the meatballs mixture is easy to mix together. This prevents over-mixing and helps create light, tender meatballs!
- Add the bread mixture to the meat. Gently combine with your hands until just mixed.
- Use a 2 tablespoon scoop (#40) to portion the meatballs. Then use wet hands to roll the meat mixture into smooth balls (wetting hands every few meatballs). Place raw meatballs in a single layer on the prepared baking sheet.
- Set the broiler on high. Broil the meatballs until they start to brown. (You just want to add some color/crust here. The homemade gluten free meatballs will cook through in the marinara sauce so they’re nice and tender.)
- Pour the red sauce into a large pot. Add the browned meatballs and bring to a simmer. Simmer for 10-15 minutes. until the meatballs are cooked through. Enjoy!
Storage Instructions
Store leftover meatballs in an airtight container in the fridge for up to five days. Leftovers work well for a sub sandwich!
FAQs
No, Trader Joe’s meatballs are made with breadcrumbs that contain gluten. The packaging has a warning that the meatballs contain wheat, milk, and soy.
I like to use a panade to ensure my gluten-free meatballs stick together and stay moist. A lightly beaten egg will also do the trick!
Most store-bought meatballs are made with bread or breadcrumbs that contain gluten. However, you can find some gluten-free meatballs, which are made with gluten-free bread.
Serving Ideas
Of course these gluten-free meatballs are delicious over pasta, but they’re also great with gluten-free breadsticks and gluten-free garlic bread. We also like to use them to make meatball subs!
Expert Tips & Tricks
- The panade is what sets these gluten-free meatballs apart from the rest! It adds so much more moisture than gluten-free breadcrumbs alone, so don’t skip this step! I use four slices of Canyon Bakehouse Mountain White Bread for the panade.
- Be sure to use freshly ground meat, where you can see the individual strands from the meat grinder. This will create lighter, more tender meatballs! (You can also use a pound of Italian sausage instead of pork, if you prefer.)
- You could definitely pan-fry these meatballs if you prefer. I like how easy it is to broil them. Just remember you’re only broiling them to get a little browning and color (this equals flavor!). You’ll finish cooking the meatballs in the red sauce.
- Serve these meatballs over pasta or use them in meatball subs with your favorite gluten-free bread! (We like Schar baguettes!)
MORE GLUTEN-FREE COMFORT FOODS
I hope you love this recipe as much as we do! If you try these gluten-free meatballs, be sure to leave me a comment/rating below. I’d love to hear from you!
The Best Gluten-Free Meatballs
Ingredients
For the Meat:
- 1 pound ground beef 90% lean
- 1 pound ground pork
For the Panade:
- 2 eggs
- ¼ cup milk
- 2 cups gluten-free white bread crust removed and torn into small pieces (I use 4 slices of Canyon Bakehouse Mountain White Bread)
- ½ cup grated parmesan
- 1 tablespoon dried parsley
- ½ cup grated onion + juices
- 2 cloves garlic minced
- 1 teaspoon Worcestershire sauce
- 1 ½ teaspoon kosher salt
- ½ teaspoon pepper
Other:
- 48-52 oz 2 jars favorite spaghetti sauce, marinara or any other red sauce you like!
Instructions
- Lightly grease a baking sheet. Set aside.
- In a small bowl, add the eggs and whisk slightly. Add the rest of the ingredients for the panade. Mix together and ensure the bread is fully coated. Let sit for 10 minutes.
- In a large bowl, gently crumble the beef and pork together. I usually crumble it in layers of alternating meat so it’s easier to evenly mix together.
- Add the bread mixture to the meat. Gently combine with your hands until just mixed.
- Use a 2 tablespoon scoop (#40) to portion the meatballs. Then use wet hands to roll the meat mixture into smooth balls (wetting hands every few meatballs) and place on the prepared baking sheet.
- Set the broiler on high. Broil the meatballs until they start to brown. (You just want to add some color/crust here. The meatballs will cook through in the sauce so they’re nice and tender.)
- Pour the red sauce into a large pot. Add the browned meatballs and bring to a simmer. Simmer for 10-15 minutes. until the meatballs are cooked through. Enjoy!
Notes
- The panade is what sets these gluten-free meatballs apart from the rest! It adds so much more moisture than gluten-free breadcrumbs alone, so don’t skip this step! I use four slices of Canyon Bakehouse Mountain White Bread for the panade.
- Be sure to use freshly ground meat, where you can see the individual strands from the meat grinder. This will create lighter, more tender meatballs! (You can also use a pound of Italian sausage instead of pork, if you prefer.)
- You could definitely pan-fry these meatballs if you prefer. I like how easy it is to broil them. Just remember you’re only broiling them to get a little browning and color (this equals flavor!). You’ll finish cooking the meatballs in the red sauce.
- Serve these meatballs over pasta or use them in meatball subs with your favorite gluten-free bread! (We like Schar baguettes!)
How about goat milk?
That will work great!
These gluten-free meatballs were so good I had been craving them for a while, so I was intrigued when I stumbled upon this recipe, and I was not disappointed! Thank you for sharing!!
Used a combination of ground beef and ground pork and they were amazing! Turned out so juicy, I will use this recipe from now on.
To make this recipe dairy free, what kind of milk do you suggest to use? The dairy free parmesan cheese would be easy to substitute but I was just wondering about the cows milk substitution. Thanks! I love all your gluten free and dairy free recipes! My daughter has celiac disease and now has dairy sensitivities so your recipes are a lifesaver!
Great question! Yes you can use any unsweetened milk in place of the dairy milk. I would use oat milk or cashew milk personally! I’m so glad the recipes have been helpful 🙂