These quick, delicious gluten free meatballs are perfect for a weeknight family meal!
My gluten free meatball recipe includes instructions for stove-top and oven preparation. Either way, these meatballs can’t be beat!
Easy Meatballs without Breadcrumbs
Gluten-free friends, rejoice! Meatballs without breadcrumbs are not only achievable, they’re easy to make and ready in no time. If you’ve been searching for a gluten free meatball recipe, look no further!
We’re all familiar with this scenario: it’s a weeknight, you’ve had a busy day, and everyone is starving. What to do? If you have some ground meat in your freezer, and a few other kitchen staples, you can have piping hot, savory meatballs on the table in no time!
Not only are these meatballs mouth wateringly delicious, they’re incredibly versatile. Classic Spaghetti and Meatballs is always a hit, but don’t stop there! Try my Meatballs Subs with Caramelized Onions, Slow Cooker Meatball Minestrone, Swedish Meatballs, or Crock Pot BBQ Meatballs.
Craving some heat? Kick things up a notch with my Spicy Meatballs! These meatballs lend themselves to endless dishes and, because we omit the breadcrumbs, they can be enjoyed by those on a gluten-free diet!
Why You Are Going To Love Gluten Free Meatballs!
- They’re easy to make and ready in no time!
- With no breadcrumbs, they’re gluten-free friendly.
- So versatile! Use them in numerous main dishes, or serve them as an appetizer!
Key Ingredients And Substitutions
- Ground Beef and Ground Pork - the higher the fat content of your ground beef, the juicier your meatballs will be. Feel free to omit the pork and just use all beef. If you go this route, add an additional 2 Tbsp of oil to the pan before cooking.
- Yellow onion - I like the flavor and mildness of yellow onions for this dish, but feel free to use whatever onion you have on hand. I prefer to cook the onions before adding them to the meat mixture. Sautéing the onions brings out their sweet flavor and has a softer texture in the meatballs. That said, you can leave them raw if you're short on time.
- Parmesan cheese - cheese adds another layer of flavor to your meatballs. If you want a dairy-free version, feel free to skip it.
- Egg - Eggs help to bind together all the other ingredients. Contrary to popular belief, eggs don’t add moisture to your meatballs. In fact, using too much egg can lead to a dense final product. One large egg is all you need for this recipe!
- Garlic powder - this is a good all-purpose seasoning. Garlic makes everything better, right? If you’ll be serving your meatballs with spaghetti, feel free to add a little Italian seasoning.
How to Make Gluten Free Meatballs Without Breadcrumbs
Stove-top Instructions
- Add oil to a non-stick pan over medium heat. Add the grated onion and cook for about 5 minutes or until it just begins to brown. Remove from heat.
- In a large mixing bowl, combine the ground beef, ground pork, garlic powder, salt, pepper, Parmesan cheese, egg and cooked onions. Mix well.
- Form the meat mixture into roughly golf ball-sized portions. Place them on a baking sheet lined with parchment paper and refrigerate for about 30 minutes prior to cooking.
- Heat your non-stick skillet to medium and add meatballs. Give them enough space so that you can easily turn them. Cook in batches. Give each batch about 7 minutes, turning frequently to cook evenly. Once cooked, remove each batch to a plate lined with paper towels and cover with foil until you’re ready to serve.
Oven Instructions
- Preheat oven to 375 degrees F.
- Follow stove-top directions through step 4. (No need to refrigerate if you’re cooking in the oven.)
- Bake the meatballs for 25 minutes or until the internal temperature measures 165 degrees.
Tips for making Gluten Free Meatballs without Breadcrumbs
- If you don’t have a grater, feel free to finely dice the onion.
- A non-stick skillet/pan is essential, otherwise your meatballs will stick and fall apart.
- If using a red sauce, you can bake the meatballs in a 9x13 pan and add the sauce directly to the pan once the meatballs are cooked. Bake an additional 20 minutes to warm the sauce. If cooking on the stove-top, add sauce once the meatballs are cooked and heat until warmed through. Here is my favorite Homemade Tomato Sauce for Meatballs.
- Make a double batch and freeze extras for up to 3-4 months. Having these meatballs ready to bake is a weeknight game-changer! Learn all my tips and tricks for freezing meatballs here.
Gluten Free Meatballs
All the flavor, None of the filler; This recipe makes 25 delicious savory Meatballs WITHOUT Breadcrumbs! These pair perfectly with sauce, pasta, subs, or soup. Make on the stovetop OR in the oven.
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Servings: 6
Equipment
- large nonstick skillet
- large mixing bowl
- Baking Sheet
- spoon
Ingredients
For The Meatballs:
- ½ cup yellow onion grated (about ½ a medium sized onion)
- 1 pound ground beef
- ½ pound ground pork
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup grated Parmesan cheese optional
- 1 large egg
- 2 tablespoons olive oil
Instructions
To Cook On The Stove Top:
- Add olive oil to a large nonstick skillet over medium heat. Cook the grated onion in the oil for about 5 minutes until it just begins to brown. Remove from heat.
- In a large bowl, combine the ground beef, ground pork, garlic powder, salt, pepper, Parmesan cheese, egg and cooked onions. Mix together until the ingredients are well combined.
- Scoop the beef mixture into 1 ½” balls (about the size of a golf ball). It will make about 25 meatballs.
- Place the balls on a parchment lined baking sheet and put them in the refrigerator for 30 minutes prior to cooking.
- Heat your nonstick skillet over medium heat. Add meatballs to the pan. You will need to leave space to turn the meatballs so will likely have to cook the meatballs in batches. Cook each batch of meatballs about 7 minutes, turning them frequently to brown all the sides evenly.
- Use a spoon to scoop the meatballs out of the pan onto a plate and cover them with foil until you’re ready to serve.
To Cook In The Oven:
- Preheat the oven to 375 degrees F.
- Follow directions through step 3 (above), placing meatballs on a parchment lined baking sheet. They do not need to be refrigerated before baking.
- Bake the meatballs for 25 minutes or until the internal temperature measures 165 degrees.
Notes
If you don’t have a grater, you can finely dice the onion.
You can omit the pork and use all ground beef. If so, add an additional 2 Tbsp oil to the pan before cooking your meatballs.
Make sure to use a nonstick skillet, otherwise the meatballs will stick and they will fall apart when you are trying to turn them.
If you’re planning to use a red sauce, you can bake the meatballs in a 9x13 pan and add the sauce directly to the pan once the meatballs are cooked. Bake an additional 20 minutes to warm the sauce. If cooking on the stove top, add sauce once the meatballs are cooked, and cook until warmed through.
Can't Get Enough Meatballs?
Neither can we! So, naturally we created a WHOLE CATEGORY devoted just to our favorite Beef Meatball Recipes. If you love to savor these circular morsels, be sure to check it out!
Need even more? See if you can handle our Giant Mozzarella Stuffed Meatballs.