How To Make The Best Gluten-free Meatballs

cast iron filled with gluten free meatballs covered in marinara sauce with a spoon in the dish and basil to garnish

How To Make The Best Gluten-free Meatballs

Learn how to make the best gluten-free meatballs with this easy recipe. They're just as tender, juicy, and flavorful as regular meatballs!

5 from 3 votes

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Course: Appetizer, Dinner, Main Course

Cuisine: Gluten-Free

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 330kcal

Author: Capri Lilly

Ingredients

1 lb Ground beef or ground pork, chicken, or lamb
1/2 cup Gluten-free bread crumbs like Schär of Aleia's gluten-free breadcrumbs.
1 tablespoon Italian seasoning
1/4 cup Small white onion finely minced
1/2 teaspoon Salt or as desired
1/2 teaspoon Pepper
4 Garlic cloves minced
1 Large egg whisked
3 teaspoon Fresh parsley chopped

Instructions

Preparation: Preheat your oven to 400°F (200°C).
Mixing Ingredients: In a large bowl, combine ground meat (such as beef or a mix of beef and pork), breadcrumbs, minced garlic, beaten eggs, herbs, and spices. Mix until well combined.
Forming Meatballs: Take a small portion (about 2-3 tbsp) of the mixture and roll it between your palms to form meatballs. Place them on a baking sheet lined with parchment paper or a cast iron skillet.
Baking: Bake in the preheated oven for approximately 20-25 minutes or until the meatballs are cooked through and browned on the outside. Check for Doneness: To ensure they're fully cooked, cut one meatball in half to make sure there's no pink in the center.
If you would like to serve your meatballs with marinara sauce, pour the marinara sauce into the cast iron with the meatballs. To spice the dish up a bit, add a few cloves of minced garlic, chopped basil, and chopped parsley. Bake for 10 minutes, or until warmed through.
Serve and Enjoy: Once done, serve the baked meatballs on their own, with pasta, in a sandwich, or any way you prefer.

Notes

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