Easy and Delicious Meatball Recipe | Gluten Free
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A staple in the North: meatballs and mashed potatoes with gravy. And while it was a meal I had never had growing up, it was one a quickly learned after marrying Corey. It’s North Dakota nostalgia for him! I have changed my recipe over the years, but have landed on this one! It replicates that Swedish meatball vibe, without having to cook over the stove – cooking them in the oven is gold! We love having the leftovers for the next dinner, or the meatballs make for great lunch prep!
These gluten-free meatballs are the kind of recipe every home cook needs — simple, flavorful, and endlessly versatile. Made with a blend of Parmesan and Romano cheese, gluten-free breadcrumbs (or crushed Simple Mills crackers for a nutty twist), and classic seasonings, they’re tender on the inside and perfectly golden on the outside. Baked in the oven for easy cleanup and consistent results, these meatballs make weeknight dinners feel special without the fuss. Serve them over gluten-free spaghetti with marinara for a timeless Italian meal, or pair them with mashed potatoes and gravy for the ultimate comfort food.
Whether you’re cooking for family, meal prepping for the week, or stocking your freezer with homemade favorites, these homemade gluten-free meatballs deliver every time — juicy, savory, and completely satisfying.
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Why You Will Love This Recipe
- Gluten-Free and Crowd-Approved: These meatballs are so flavorful and juicy that no one will ever guess they’re gluten-free. Perfect for serving family or friends — everyone will want seconds!
- Simple Ingredients, Wholesome Ingredients: No complicated steps or fancy ingredients here — just grocery store staples and real food that come together beautifully.
- Versatile for Any Meal: Whether you serve them over gluten-free pasta, with mashed potatoes and gravy, or tucked into a sub roll, these meatballs shine in every setting.
- Meal Prep Friendly: Make a batch, freeze them, and reheat for a quick weeknight dinner or an easy protein boost for lunches.
- Full of Flavor: The combo of Parmesan, Romano, and savory spices makes every bite rich, comforting, and satisfying — exactly what a good meatball should be.
Ingredients:
- 2 pounds ground beef — Use 80/20 for the best flavor and juiciness. Leaner beef works too, but your meatballs may be a bit drier. You can also mix in half ground pork or ground turkey for added richness or a lighter flavor.
- 1 ½ teaspoons salt — Enhances the flavor of the meat and balances the richness from the cheese.
- ½ teaspoon black pepper — Freshly ground black pepper adds a touch of spice and depth.
- 2 teaspoons onion powder — Provides a subtle onion flavor without needing fresh onion, helping keep the texture smooth.
- 2 teaspoons garlic powder — Adds savory warmth and that classic Italian-style flavor to the meatballs.
- ¼ cup grated Parmesan cheese (not shredded) — Grated cheese binds with the breadcrumbs and adds salty, nutty flavor. Choose a high-quality Parmesan for best results.
- ¼ cup grated Romano cheese (not shredded) — Romano is sharper and slightly tangier than Parmesan, giving the meatballs a bold punch of flavor. You can use all Parmesan if preferred.
- 2 large eggs — Act as a binder to hold the meatballs together and keep them tender during cooking.
- 1 cup gluten-free breadcrumbs — Any gluten-free brand works well; use a fine crumb for a smooth texture.
- Tip: You can also crush Simple Mills crackers for a flavorful, slightly nutty alternative that adds extra texture and a hint of sweetness. This is the option I always choose!
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or lightly grease it with avocado oil to prevent sticking and make cleanup easy.
- Prepare your breadcrumbs:
You can use store-bought gluten-free breadcrumbs, or make your own by pulsing a few slices of gluten-free bread in a food processor until they reach a fine crumb.
For extra flavor and a slightly nutty texture, Simple Mills gluten-free crackers work wonderfully — just pulse them in a food processor until they resemble fine sand. - Mix the meatball mixture:
In a large mixing bowl, add the ground beef, salt, pepper, onion powder, garlic powder, grated Parmesan and Romano cheeses, eggs, and breadcrumbs (or crushed crackers).
Using your hands, gently mix until all ingredients are evenly combined. Be careful not to overmix — that can make the meatballs tough. You’re looking for everything to just come together. - Shape the meatballs:
Use a cookie scoop or ice cream scoop to portion the meat mixture evenly (a cookie scoop yields about 1½-inch meatballs). I prefer the medium cookie scoop, but you can choose your preference – cooking time may varyRoll each portion between your hands to form smooth, round balls.
Arrange the meatballs in a single layer on the prepared baking sheet, leaving a little space between each one so they brown nicely. - Bake the meatballs:
Place the baking sheet in the preheated oven and bake for 18–22 minutes, or until the meatballs are golden brown and reach an internal temperature of 160°F when tested with a meat thermometer. - Serve and enjoy:
Serve the meatballs warm with your favorite gluten-free spaghetti and marinara sauce, or pair them with mashed potatoes and gluten-free gravy for a cozy comfort meal.
Perfect Pairings
Classic Pairings
- Gluten-Free Spaghetti & Marinara: The ultimate comfort combo — toss your favorite GF pasta in a rich spaghetti sauce and top with freshly grated Parmesan.
- Zucchini Noodles or Spaghetti Squash: A lighter, veggie-forward option that still soaks up all that delicious sauce.
Hearty Comfort Pairings
- Mashed Potatoes & Gravy: Creamy mashed potatoes with savory brown gravy make this a cozy, homestyle meal.
- Polenta or Cauliflower Mash: Great gluten-free sides that are creamy, buttery, and soak up all the juices from the meatballs.
Fresh & Balanced Sides
- Caesar or Italian Salad: Crisp romaine with a gluten-free Caesar dressing or a classic Italian vinaigrette adds brightness to the meal.
- Garlic Green Beans or Roasted Broccoli: A simple, flavorful way to add veggies and color to your plate.
Bread & Dipping Options
- Gluten-Free Garlic Bread or Dinner Rolls: Perfect for soaking up extra sauce or gravy.
- Toasted Gluten-Free Baguette Slices: Great for serving meatballs as a party appetizer or on a sub-style sandwich.
Bonus Pairings
- Red Wine (like Chianti or Cabernet Sauvignon): Complements the rich beef and cheese flavors.
- Sparkling Water with Lemon: Keeps the meal light and refreshing if you’re going alcohol-free.
Storage Tips
To Store:
Let the meatballs cool completely, then transfer leftover meatballs to an airtight container. Store in the refrigerator for up to 4 days. They reheat beautifully in the microwave, air fryer, or simmered in sauce on the stovetop until warmed through.
To Freeze (Cooked or Uncooked):
- For cooked meatballs: Place them in a single layer on a baking sheet and freeze until solid (about 1 hour). Then, transfer to a freezer-safe bag or container. Label with the date, and freeze for up to 3 months.
- For uncooked meatballs: Arrange raw meatballs on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe bag or freezer-safe container. When ready to cook, bake from frozen — just add about 5 extra minutes to the cooking time.
To Reheat:
Reheat directly from frozen by simmering in marinara sauce or warming in a 350°F oven until heated through. For the best texture, avoid microwaving if possible.
Pro Tip:
Make a double batch and freeze a few batches at once — you’ll thank yourself later when dinner’s ready in minutes! These gluten-free meatballs make a fantastic base for quick spaghetti nights, subs, or even protein-packed meal prep bowls.
Favorite Kitchen Tools for this Recipe:
Check out this easy recipe card below for this delicious gluten-free meatball recipe!
Easy and Delicious Meatball Recipe | Gluten Free
Ingredients
- 2 pounds ground beef — Use 80/20 for the best flavor and juiciness.
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- ¼ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- 2 large eggs
- 1 cup gluten-free breadcrumbs — Any gluten-free brand works well; use a fine crumb for a smooth texture. Tip: You can also crush Simple Mills crackers for a flavorful slightly nutty alternative that adds extra texture and a hint of sweetness. This is the option I always choose!
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or lightly grease it with avocado oil to prevent sticking and make cleanup easy.
- You can use store-bought gluten-free breadcrumbs, or make your own by pulsing a few slices of gluten-free bread in a food processor until they reach a fine crumb.
- For extra flavor and a slightly nutty texture, Simple Mills gluten-free crackers work wonderfully — just pulse them in a food processor until they resemble fine sand.
- In a large mixing bowl, add the ground beef, salt, pepper, onion powder, garlic powder, grated Parmesan and Romano cheeses, eggs, and breadcrumbs (or crushed crackers).
- Using your hands, gently mix until all ingredients are evenly combined. Be careful not to overmix — that can make the meatballs tough. You’re looking for everything to just come together.
- Use a cookie scoop or ice cream scoop to portion the meat mixture evenly (a cookie scoop yields about 1½-inch meatballs). I prefer the medium cookie scoop, but you can choose your preference – cooking time may varyRoll each portion between your hands to form smooth, round balls.
- Arrange the meatballs in a single layer on the prepared baking sheet, leaving a little space between each one so they brown nicely.
- Place the baking sheet in the preheated oven and bake for 18–22 minutes, or until the meatballs are golden brown and reach an internal temperature of 160°F when tested with a meat thermometer.
- Serve the meatballs warm with your favorite gluten-free spaghetti and marinara sauce, or pair them with mashed potatoes and gluten-free gravy for a cozy comfort meal.
