These gluten-free meatballs are moist, flavorful, and ready in about 30 minutes. They’re a versatile, family-friendly dish that works as a main course, appetizer, or sandwich filling.
I enjoy turning classic recipes into gluten-free versions, and these meatballs are one of my favorites. They’re simple to prepare and a great option when cooking for someone with gluten sensitivities.
These meatballs stay tender thanks to a binder of egg, parmesan, and a little almond flour. The result is a flavorful, juicy meatball you’ll want to make again and again.
Gluten-Free Meatballs: Ingredients & Substitutions
- Ground beef. I use 85% to 93% lean ground beef. Ground turkey or chicken also work well.
- Whole milk. You can swap 2% milk, half-and-half, or cream. In a pinch, use tomato-based sauce instead of milk for added flavor.
- Worcestershire sauce. Use a gluten-free brand and check ingredients. Gluten-free BBQ sauce can be used as an alternative.
- Almond flour. Substitute gluten-free oat flour or a gluten-free all-purpose flour if preferred.
- Parmesan cheese. This adds important flavor and texture; I recommend keeping it in the recipe.
- Fresh herbs. Chopped parsley or basil are optional but add freshness.
How to Make Gluten Free Meatballs
Follow these steps for tender, evenly cooked meatballs. Adjust size and cook time as needed.
Preheat the oven to 425°F (218°C) and lightly grease a baking sheet.
In a large bowl, combine the ground beef, egg, milk, and Worcestershire sauce.
Add parmesan, almond flour, garlic powder, onion powder, paprika, salt, and pepper. Stir until evenly combined.
Portion the mixture using a 1-tablespoon scoop or measuring spoon and roll into balls. Place them evenly spaced on the prepared baking sheet.
Bake at 425°F for 13–15 minutes, or until the internal temperature reaches 160–165°F (71–74°C), depending on your thermometer preference.
Note on baking time
Baking time will vary with meatball size. If you make them larger than 1 tablespoon, increase baking time accordingly.
Cook on the stovetop
To pan-cook, heat 1–2 tablespoons olive oil in a nonstick skillet over medium heat. Add half the meatballs and cover. Cook, covered, for 4–5 minutes until golden on one side, remove the lid, flip, and cook another 4–5 minutes or until the internal temperature reaches 160°F (71°C).
Serve
These meatballs pair well with many sauces and sides. Try them with basil pesto, marinara, or avocado pasta sauce. They also adapt well to Asian-style or BBQ flavors.
- Serve over gluten-free pasta.
- Pair with a fresh burrata salad.
- Offer as an appetizer with toothpicks.
- Serve on zucchini noodles (zoodles).
- Make a meatball sub with gluten-free bread.
- Serve with roasted broccoli, Brussels sprouts, or parmesan green beans.
Store
Refrigerate leftovers in an airtight container for up to 5 days.
Freeze
To freeze: place baked meatballs in a single layer on a baking sheet and flash-freeze until firm. Transfer to an airtight container or freezer bag and store up to two months. Thaw in the refrigerator or warm them directly in sauce for a faster option.
Gluten Free Meatballs Recipe FAQs
Yes. I often double or triple it to have extras for the freezer.
Browning them first—either in the oven or on the stovetop—helps them hold together when added to sauce.
Yes. After browning, add them to a slow cooker with sauce and simmer until heated through.
If you try this recipe and enjoy it, please leave a comment and rating.
Gluten Free Meatballs
Laura
Equipment
- glass mixing bowl
- measuring spoons
- measuring cups
- spatula
- baking sheet
Ingredients
- 1 pound ground beef
- 1 egg
- 2 Tablespoons whole milk
- 1 Tablespoon Worcestershire sauce (gluten-free)
- ¼ cup parmesan cheese
- 2 Tablespoons almond flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon paprika
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425°F (218°C). Lightly grease a baking sheet.
- Combine ground beef, egg, milk, and Worcestershire sauce in a large bowl.
- Add parmesan, almond flour, garlic powder, onion powder, paprika, salt, and pepper. Stir until combined.
- Portion with a 1 Tablespoon scoop, roll into balls, and place evenly on the baking sheet.
- Bake 13–15 minutes, or until internal temperature reaches 160–165°F (71–74°C). Note: larger meatballs require more time.
- Serve with your favorite sauce, pasta, or sides.
Notes
- Ground beef: 85–93% lean works well; turkey or chicken are good swaps.
- Milk: Use 2% milk, half-and-half, cream, or even pasta sauce instead of milk for added flavor.
- Worcestershire: Choose a gluten-free variety. Gluten-free BBQ sauce is an option.
- Almond flour: Replace with gluten-free oat flour or gluten-free all-purpose flour.
- Parmesan: Recommended for best flavor and texture.
- Fresh herbs: Parsley or basil are optional additions.
To cook on the stovetop
- Heat 1–2 Tablespoons olive oil in a nonstick skillet over medium heat.
- Add half the meatballs, cover, and cook 4–5 minutes until golden on one side.
- Remove the lid, flip, and cook another 4–5 minutes until cooked through (160°F / 71°C).
Store
Refrigerate in an airtight container for up to 5 days.
Freeze
- Place baked meatballs in a single layer on a baking sheet and flash-freeze until firm.
- Transfer to an airtight container and freeze up to two months.
- Thaw in the refrigerator or warm them directly in sauce.
Nutrition
Nutrition information is an approximation.
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Asian Meatballs
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