Flavorful, tender and easy to make, these gluten-free meatballs are perfect for eating over pasta or with a slice of crusty bread. Keep this recipe for homemade Italian meatballs handy because you’ll be making them again and again! Totally dairy-free and low-carb too!
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Jump to:
- Homemade Meatballs
- Are Meatballs Gluten-Free?
- Why This Recipe Works
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Meatballs (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Beef Recipes You’ll Enjoy
- Dinner Recipes to Cook Over and Over
- Easy Gluten-Free Meatballs (Dairy-Free)
Homemade Meatballs
There are many different variations of meatballs, and it seems that almost every country has a different way to making them.
Today, we’re making Italian meatballs (known as “polpette” in Italian). And what can I tell you, these polpette sure are molto bueno…!
Are Meatballs Gluten-Free?
Traditional meatballs often use breadcrumbs as a key ingredients, and generally, most bread crumbs are crumbs from bread baked with wheat flour (which is not gluten-free).
But, we’re making a gluten-free and dairy-free version (substituting the breadcrumbs with almond flour, and the parmesan cheese with dairy-free parmesan).
Big, juicy and tasty, these homemade gluten-free meatballs are my idea of bliss.
Tender and infused with flavor, they’re perfect for enjoying on their own, or eating with slices of bread, or spooned over a plate of spaghetti (remember that childhood song about how the “poor meatball rolled out of the door“?
Why This Recipe Works
- Simple Ingredients: The ingredients you’ll require for this easy gluten-free dairy-free meatballs are easily accessible at the local grocery store (nothing fancy required!).
- Easy to Make: Preparing these tender meatballs is as simple as mixing the ingredients together and then shaping the mixture into equal-sized balls, which you then bake before simmering in marinara sauce.
- Totally Gluten-Free & Dairy-Free: The best part is that these homemade Italian meatballs are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues! Plus, these beef meatballs are made without breadcrumbs, so they’re low carb too!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this homemade gluten-free meatballs recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Ground Beef: I like using ground beef in this recipe (go for 80-85% fat), but you can do a mix of ground beef, ground turkey, ground venison and/or ground pork if you prefer.
- Parmesan: I used dairy-free parmesan to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular parmesan instead.
- Almond Flour: Most meatball recipes use breadcrumbs, but we’re using blanched almond flour to reduce the carb content for these breadcrumb free meatballs. If you don’t care about that, go ahead and use gluten-free breadcrumbs or regular breadcrumbs instead.
- Egg: The egg is necessary as a binder to hold the ingredients together, so much sure you include it. I’ve never tried making this gluten-free meatball recipe without eggs, but if you are allergic to eggs, you may try using acquafaba or an egg-replacer instead.
- Onion: I used yellow onions, but you can also use white onions or red onions if you prefer.
- Garlic: Fresh minced garlic adds great flavor to these gluten-free Italian meatballs, so make sure to add it in!
- Parsley: Fresh parsley is used both as an ingredient as well as the garnish, and imparts a beautiful flavor to these delicious homemade meat balls. Alternatively, you can also use other fresh herbs if you like.
- Spices/Herbs: We’re using a mix of ground paprika, ground coriander and dried oregano for an even bigger boost of flavor. Feel free to mix up the spices and dried herbs according to your taste.
- Marinara Sauce: Marinara sauce (a very common type of tomato pasta sauce) is basically made up of tomato puree, salt and pepper, and occasionally a few other spices and herbs (such as basil and garlic). You can either buy store-bought marinara sauce and make your own.
How to Make Gluten-Free Meatballs (Step by Step):
1. Preheat and Line
Preheat the oven to 360F and line a large baking sheet with parchment paper and spray a bit of nonstick cooking spray if you prefer. Adjust oven rack to the middle position.
2. Combine Ingredients
Place the ground beef, dairy-free parmesan, almond flour, egg, onions, garlic, parsley, salt, ground paprika and ground coriander in a large mixing bowl. Set aside some parsley for serving.
3. Mix Well
Thoroughly mix the ingredients together to get a homogeneous minced meat for meatballs.
4. Shape Meatball Mixture into Balls
With wet hands, form meatballs about 1 to 1 1/2 inches in diameter (you should get about 20 meatballs).
Place the beef meatballs in one single layer on the prepared baking sheet, leaving a bit of space between each ball.
5. Bake Until Ready
Place the tray with the raw meatballs in the preheated oven and bake for approximately 25 minutes.
6. Cook with Marinara Sauce
Pour the marinara sauce into a large non-stick skillet, then add the meatballs there and heat everything together for about 15 minutes, until the meatballs are fully cooked on the inside.
7. Garnish and Serve
Garnish these juicy meatballs with fresh parsley and grated dairy-free parmesan cheese.
You can also serve these Italian polpette with slices of toasted gluten-free bread or gluten-free spaghetti (or other gluten-free pasta of choice).
Dish by Dish Tips/Tricks:
- Additional Seasoning Opt-Ins: I used a mix of ground paprika, ground coriander, but you may also use other seasonings such as garlic powder, onion powder, Italian seasoning, black pepper etc.
- Size of Meatballs: This recipe makes 20 medium-sized meatballs (approximately 1 to 1 1/2 inches in diameter. However, feel free to make smaller meatballs for cocktail finger food, or larger meatballs if you wish.
- Use Ground Meat of Choice: I like using ground beef in this recipe (go for 80-85% fat), but you can also use ground turkey, ground venison, ground pork or ground chicken if you prefer.
Recipe FAQs:
To store, place any leftover meatballs in an airtight container or ziplock bag, or cover them with plastic wrap and store in the refrigerator for up to 4 days. Reheat in the pan or oven until warm and enjoy!
Yes you can. To freeze the uncooked meatballs, prepare them according to the instructions until they are shaped into balls. Place the meatballs on a parchment-lined baking sheet (make sure the meatballs do not touch each other) and then flash-freeze them for 1-2 hours in the freezer until they are frozen solid. Once the meatballs are frozen, place them in a freezer-safe container or freezer bag and freeze for up to 3 months. To use them, thaw the meatballs overnight in the refrigerator and cook them accordingly.
Other Gluten-Free Beef Recipes You’ll Enjoy
- Tender Beef Stew (Gluten-Free, Dairy-Free)
- Easy Stuffed Peppers (Gluten-Free, Dairy-Free)
- Beef and Bell Pepper Skewers (Gluten-Free, Paleo)
Dinner Recipes to Cook Over and Over
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintEasy Gluten-Free Meatballs (Dairy-Free)
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Flavorful, tender and easy to make, these gluten-free meatballs are perfect for eating over pasta or with a slice of crusty bread. Keep this recipe for homemade Italian meatballs handy because you’ll be making them again and again! Totally dairy-free and low-carb too!
Ingredients
- 1 pound ground beef
- 3 tablespoons grated dairy-free parmesan + more for sprinkling
- 5 tablespoons almond flour
- 1 egg
- 1 yellow onion, diced (approximately 1 cup diced)
- 3 garlic cloves, minced (approximately 1 tablespoon minced)
- 3 tablespoons chopped fresh parsley + more for garnishing
- 1/2 teaspoon salt
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 2 cups marinara sauce
- Gluten-free bread or gluten-free spaghetti, for serving (optional)
Instructions
- Preheat and Line: Preheat the oven to 360F and line a large baking sheet with parchment paper and spray a bit of nonstick cooking spray if you prefer. Adjust oven rack to the middle position.
- Combine Ingredients: Place the ground beef, dairy-free parmesan, almond flour, egg, onions, garlic, parsley, salt, ground paprika and ground coriander in a large mixing bowl. Set aside some parsley for serving.
- Mix Well: Thoroughly mix the ingredients together to get a homogeneous minced meat for meatballs.
- Shape Meatball Mixture into Balls: With wet hands, form meatballs about 1-1 1/2 inches in diameter (you should get about 20 meatballs). Place the beef meatballs in one single layer on the parchment-lined baking sheet, leaving a bit of space between each ball.
- Bake Until Ready: Place the tray in the oven and bake for approximately 25 minutes.
- Cook with Marinara Sauce: Pour the marinara sauce into a large non-stick skillet, then add the meatballs there and heat everything together for about 15 minutes, until the meatballs are fully cooked on the inside.
- Garnish and Serve: Garnish the meatballs with fresh parsley and grated dairy-free parmesan cheese. Serve with slices of toasted gluten-free bread or gluten-free pasta (such as spaghetti or fettuccine).
Notes
Ground Beef: I like using ground beef in this recipe (go for 80-85% fat), but you can do a mix of beef, venison and/or pork if you prefer.
Parmesan: I used dairy-free parmesan to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular parmesan instead.
Almond Flour: Most meatball recipes use breadcrumbs, but we’re using blanched almond flour to reduce the carb content for these breadcrumb free meatballs. If you don’t care about that, go ahead and use gluten-free breadcrumbs or regular breadcrumbs instead.
Egg: The egg is necessary as a binder to hold the ingredients together, so much sure you include it. I’ve never tried making this gluten-free meatball recipe without eggs, but if you are allergic to eggs, you may try using acquafaba or an egg-replacer instead.
Onion: I used yellow onions, but you can also use white onions or red onions if you prefer.
Garlic: Fresh minced garlic adds great flavor to these gluten-free Italian meatballs, so make sure to add it in!
Parsley: Fresh parsley is used both as an ingredient as well as the garnish, and imparts a beautiful flavor to these delicious homemade meat balls.
Spices/Herbs: We’re using a mix of ground paprika, ground coriander and dried oregano for an even bigger boost of flavor. Feel free to mix up the spices and herbs according to your taste.
Marinara Sauce: Marinara sauce (a very common type of tomato pasta sauce) is basically made up of tomato puree, salt and pepper, and occasionally a few other spices and herbs (such as basil and garlic). You can either buy store-bought marinara sauce and make your own.
Storing: To store, place these homemade gluten-free meatballs in an airtight container or ziplock bag and store in the refrigerator for up to 4 days. Reheat in the pan or oven until warm and enjoy!
Freezing Uncooked Meatballs: To freeze the uncooked meatballs, prepare them according to the instructions until they are shaped into balls. Place the meatballs on a parchment-lined baking sheet (make sure the meatballs do not touch each other) and then flash-freeze them for 1-2 hours in the freezer until they are frozen solid. Once the meatballs are frozen, place them in a freezer-safe container or freezer bag and freeze for up to 3 months. To use them, thaw the meatballs overnight in the refrigerator and cook them accordingly.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Main Dish
- Method: Baking + Stovetop
- Cuisine: Italian
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