Gluten Free Meatballs are fork tender, crowd pleasing, and dairy free, too. Get the Italian restaurant experience at home!
There’s an Italian restaurant in town that’s been here since the dawn of time (aka I was a kid) and they have the most INSANE meatballs. Baseball-sized, fork tender, and packed with comforting flavor. It’s the meatball you think of when you sing “On Top of Spaghetti“.
You know the one!
Anyway, it’s with this meatball in mind that I developed a homemade gluten free meatball that’s not only tender, light, and juicy, but truly tastes like a restaurant’s — or even better, your Grandmother’s.
We’ve cracked the code y’all!
Gluten Free and Dairy Free Meatballs
I’ll admit to buying a bag or two of frozen gluten free meatballs over the years, but each time I bite into one I’m reminded of why they’re not a regular purchase. The texture can be spongy and gristly, plus they’re usually loaded with sodium.
Homemade gluten free meatballs though? Absolutely LUSCIOUS, and YOU control the ingredients. That said, these meatballs are also dairy-free which is a common request for gluten free meatballs (although I can’t say this dish isn’t LOVELY with parmesan cheese sprinkled on top!)
Ingredients Needed
What I also love about this recipe is that I always have the ingredients on hand so I can make spaghetti and meatballs, or gluten free meatball subs at a moment’s notice. Here’s what you’ll need:
- Ground beef: I prefer using 85/15 ground beef vs lean meat because the meatballs come out extremely tender. If there’s not enough fat in your meatballs, they can become tough and dry.
- Gluten free bread: No breadcrumbs needed for these gluten free meatballs! Simply remove the crusts from whatever gluten free white bread you have on hand then tear the bread into small pieces. Again, this will create a fall-apart tender meatball.
- Grated onion + juices: The torn gluten free bread is soaked in finely grated onion plus its juices until soft so it melts into the ground beef meatball mixture.
- Egg: a whisked egg helps keep the meatballs together.
- Garlic, dried parsley, salt, and pepper: Everyday seasonings and spices bring cozy flavor to each bite of gluten free meatball.
Meatball Binder: Gluten Free Breadcrumbs vs Gluten Free Bread
You may be surprised to see torn gluten free white bread in this recipe instead of breadcrumbs, but in my experience it makes for a much more light meatball that’s soft and creamy on the inside, like a restaurant’s. Gluten free bread crumbs can create a dense meatball that’s tough and chewy.
Just grab a couple slices of gluten free bread from whatever loaf you have on hand then remove the crusts and tear into small pieces. Easy!
Can I Freeze These?
You can absolutely freeze these gluten free meatballs! Here are two freezing options:
- Fully cook then cool the meatballs and sauce, transfer into Ziplock freezer bags / freezer safe storage containers, then freeze. Thaw in the refrigerator for at least 24 hours before you want to eat then reheat in a pan over medium-low heat, or in the microwave.
- Roll the meatballs then place onto a baking sheet covered with parchment paper and freeze solid. Transfer the frozen meatballs into a freezer safe Ziplock bag then freeze flat for up to 3 months. Thaw in the refrigerator for at least 24 hours before you want to eat then proceed with the recipe as written.
The Secrets to the Perfect Gluten Free Meatballs
I truly think using torn gluten free bread instead of gluten-free breadcrumbs is the secret to the amazing texture of these meatballs, but the other secret is simmering them in high quality marinara sauce, which makes the whole dish taste slow cooked and comforting. Homemade is great, but a good jar of store-bought sauce works fine too. I’ll share my favorite brands below.
Both of these “secrets” render meatballs that taste like they came from you Grandmother’s kitchen or the best Italian spot in town (hey, maybe that’s one and the same!) aka really authentic and absolutely decadent tasting.
Pair with Gluten Free Focaccia or Gluten Free Biscuits, and dinner is served!
How to Make Gluten Free Meatballs from Scratch
Step 1: Make the Gluten Free Meatball Mixture
Start by grating an onion on the fine side of a box grater (vs the large side) to ensure the onion melts into the meatballs.
Add the grated onion plus its juices to a large bowl with gluten-free bread that’s had its crusts removed then torn into small pieces. I prefer Canyon Bakehouse Mountain White bread for the job, but any soft gluten free bread will work.
Let the onion and bread soak for a minute to soften then add egg, fresh garlic, dried parsley, salt, and pepper to the bowl and stir to combine.
Step 2: Roll the Mixture into Meatballs
Crumble 85/15 ground beef over the top of the bread mixture then mix with your hands until just combined – don’t over mix. Shape the ground beef mixture into 18-20 golf ball-sized meatballs then place onto a plate.
Again, the fattier ground beef makes for a luscious, creamy meatball. Highly recommend!
Step 3: Sear the Meatballs
Heat a large skillet that’s at least 10″ (cast iron works best) over medium/medium-high heat then add enough extra virgin olive oil to cover the bottom in a thin layer. Carefully add half the meatballs then sear until they’re browned on all sides but not entirely cooked through.
Once the first batch is thoroughly browned on all sides, remove to a plate then repeat with the second batch.
Step 4: Simmer the Meatballs in Marinara Sauce
After the second batch of meatballs has browned, carefully add the first batch back into the skillet then remove it from the heat for a few minutes to cool slightly.
Once the skillet has cooled slightly, carefully add gluten free marinara sauce then use a spoon to make sure all the meatballs are covered in sauce. Turn the heat down to medium-low then simmer until the meatballs are cooked through, 15-20 minutes, basting and gently turning the meatballs over every so often. If the sauce gets too thick as it reduces, add in a glug of gluten free chicken broth.
If you’re local to central Iowa, you’ve got to use Gino’s Marinara or Spaghetti Sauce. If you’re not, I also love Bove’s Marinara Sauce!
Once the meatballs are fully cooked, swirl cooked gluten-free pasta on a plate (timing instructions for cooking the pasta are in the recipe below,) then top with a few creamy, classic, INCREDIBLE gluten free meatballs and dig in. Oh, and be prepared for this to become your new go-to gluten-free meatball recipe!! Enjoy!
More Easy Italian Dinner Ideas
- Chicken Meatballs
- Gluten Free Lasagna
- Pink Sauce Pasta
- Spaghetti al Pomodoro
- Pasta Fresca
- Crispy Gluten-Free Chicken Cutlets
Equipment
Ingredients
- 1 cup small-torn pieces of gluten free white bread, crusts removed first
- 1/2 cup finely grated onion + juices
- 1 egg, whisked
- 2 cloves garlic, minced
- 1 Tablespoon dried parsley
- salt and pepper
- 1-1/4 lb 85/15 ground beef
- extra virgin olive oil
- 24 oz jar good quality gluten free marinara sauce
- gluten free chicken broth
- 1 lb gluten free spaghetti
Directions
- Mix torn gluten free bread and grated onion in a large mixing bowl then let sit and soften for a minute. Add egg, garlic, dried parsley, salt, and pepper then stir to combine. Crumble ground beef over mixture then use your hands to mix until just combined – don’t over mix. Shape into golf ball sized meatballs (about 18-20) then place onto a plate.
- Add enough extra virgin olive oil to cover the bottom of a large, heavy-bottomed skillet that's at least 10" (cast iron preferred) then heat over medium/medium-high heat (6/10 on the heat scale). Add half the meatballs then saute until evenly browned on all sides but not completely cooked through, carefully turning the meatballs with tongs or a spoon as they will be very soft. Transfer browned meatballs to a plate. Brown second batch of meatballs then gently add the first batch back into the skillet. Remove skillet from heat to cool down for a few minutes.
- After the skillet has slightly cooled, carefully add marinara sauce then use a spoon to gently coat all the meatballs in the sauce. Return skillet over medium-low heat then simmer until meatballs are cooked through, 15-20 minutes, basting and gently turning meatballs over with a spoon every so often. If the meatballs are taking too long to cook, place a lid on top of the skillet, or crimp a piece of foil on top of the skillet, and simmer until cooked through. If sauce gets too thick while simmering, add a generous glug of chicken broth.
- Meanwhile, bring a large pot of water to a boil, season with salt, add pasta, then cook according to package directions. Drain pasta then serve with meatballs and sauce.
Notes
- I like Canyon Bakehouse Mountain White bread (crust removed first) in this recipe but really any gluten free sandwich bread will work. Remove crusts first.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Made these last and night and they were a total hit! THANK YOU! Question though – how do you handle grating the onion? My eyes were on fire and the tears were out of this world (much worse than when I cut onion)! Any tricks or tips?
I’m so glad to hear it!! I think the only way around the onion tears are use a food processor shredding blade to contain the fumes. They made my eyes water really bad on the box grater too!
So delish!!! You said 18-20 meatballs and it made 19- perfect directions! Our nineteen month old ate 3 bowls ! ?
That is unbelievable! I’m so glad you all enjoyed!
Love the pictures! I had fun watching my 3 and 5 year old grandsons hunt for Easter eggs. If these meatballs taste even half as good as the pictures look, we are in for quite a treat! I am always looking for new recipes for my hubby who is gluten sensitive. I will try the bread and marinara sauce that you stated came from HyVee. I am so anxious to make these!! (definitely this week!)
Can you please post the recipe for the cinnamon rolls you mentioned on this post? Or email me separately? I really want to make them!
You bet! Still haven’t tested them again so I’ll post the recipe after I do!
Kristin, bravo!! These were the best meatballs we have ever eaten…I have made Ina Gartens many times. These are better. Much better! Thanks for another WIN.
YAYY!!! So glad you loved them! Thanks for the feedback. :)
I made these today and put them on your spaghetti squash pizzas. SO GOOD. Standing over the stove with them was kind of meh, I probably should have cooked them in the sauce and let them simmer for a while. They are delicious and so are the spaghetti squashes!
Think your crock pot spaghetti sauce recipe would work here? It’s a favourite in my house.
I would probably stick to a jar just because the crock pot sauce already has ground beef in it!
These sound fantastic! I would love to make this on weekend.
amazing Italian meat balls :)
Nothing satisfies my soul like a ginormous plate of spaghetti and meatballs. These ones look perfect and I’m going to have to try that sauce too. Hope they have it down where I live in Miami. Thanks for another great recipe!
Looks great!
That’s all very lovely, but NO ONE eats meatballs in Italy. Seriously, no one. It is in American invention, just like many of your Pizza creations that do not exist in Italy. I am sure, it’s delicious, but they’re American meat balls, not Italian ones. Believe me, I am Italian, from Milano.
Hi Maria! Kristin might’ve used a variation of a Sicilian dish that my grandma(she was Italian. She was Calabrian.)used to make; it included meatballs in gravy; just not over pasta, of course. Still Italian, though! :)
I know this comment from Maria about “no one” in Italy eats meatballs but I need to weigh in on this. My husband was born in southern Italy and his mom made meatballs all the time. And Naples, Italy is where pizza originated. I’ve not had much luck making meatballs since being gluten free but this recipe sounds like a winner. I’ll be trying it very soon.
Thanks Deb! I hope you love them. :)
I’m from NJ and my instinct was “okaaayyy, pasta night is legit but what about the LEFTOVERS homie” –Italian food only gets better! chop them and throw them on some pizza or make a cold meatball sub(the besssst). So glad youre getting to enjoy tasty comfort foods and staying safe for your family’s dietary needs. :)
Heather, YESSS. I’m a South Philly Italian, and these meatballs look bomb. My Grandpop always said to use the fattiest ground meat for luscious meatballs. I’m going to try grating the onion too.
And I ALWAYS make my own marinara. Store-bought jarred “sauce?” NEVER. Gross. Takes like 10 minutes to make your own.
How did you read my mind? My 2 year old son has to have a PB sandwich after every meal except mac&cheese and grilled cheese. I could just say no to the PB sandwich, but if he goes to bed hungry he will wake up in the middle of the night, then I’ll be exhausted. I’m weak!