Gluten Free Meatballs

by Lyndall Kriedemann

An easy recipe for gluten-free meatballs. These gluten-free meatballs are perfectly spiced with Italian seasonings and baked so they are juicy and tender. The recipe also has a dairy-free option.

Ingredients 

  • 1 cup gluten-free bread crumbs, 
  • 2 tablespoons Italian seasoning
  • 1 tablespoon onion powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 2 tablespoons minced garlic
  • 3/4 cup milk, Dairy-free use unsweetened almond milk
  • 1 kg ground beef
  • 2 large eggs, whisked

Instructions 

  1. Preheat oven to 190°C. Line 2 baking sheets with aluminum foil and spray with cooking spray.
  2. In a small bowl stir together the gluten-free breadcrumbs, Italian seasoning, onion powder, salt, nutmeg, and minced garlic. Stir in the milk and let sit for 2-3 minutes. 
  3. In a large bowl mix together the beef and the eggs. Add the gluten-free bread crumb mixture and mix together to fully combine. Do not overmix the meat or the meatballs will be tough.
  4. Use a large greased cookie scoop to scoop out the meat and roll into 5cm balls. Place on the lined baking sheet and repeat. Bake for 20-25 minutes, until golden brown and reach 75°C on an instant-read thermometer. Please watch your oven because all ovens are different. 
  5. Store leftovers in an air-tight container in the refrigerator. Meatballs can also be frozen and reheated and reheated in the oven, microwave or on the stove top.

Notes

  • For dairy-free option: use unsweetened almond milk 
  • Store leftovers in an air-tight container in the refrigerator.
  • To freeze: Once the gluten-free meatballs are completely cooled, the meatballs will need to be flash frozen first. Place the meatballs on a baking sheet and freeze until solid, about 2 hours. Transfer the frozen, cooked meatballs to freezer bags or freezer-safe containers and place them in your freezer.
  • To reheat: The meatballs easily heated up in the oven, microwave or in a pot of spaghetti sauce. You can also defrosted the meatballs overnight in the refrigerator.
  • To make ahead: Cover the raw meatballs as instructed with plastic wrap or an air-tight container and store them in the refrigerator for up to 24 hours.
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