These Gluten Free Meatballs are so delicious and packed with the best blend of Italian seasoning. They only require 15 minutes of hands-on time too which means they make for a great weeknight dinner that both you and your kids will love! This recipe can be made in bulk too which means it is a great recipe to batch cook so you can enjoy this recipe even on the days where you do not have time to cook.
These meatballs are so versatile and are good any time of year. I love to bulk make these and keep them in the freezer so they are available any day. I love to eat these with my AIP Nomato Sauce.
Why I Love This Recipe
- This recipe allows you to have dinner on the table in under 45 minutes.
- Kids will love this recipe!
- Meatballs are great because they can be enjoyed by themselves, with noodles, or zucchini noodles for a low carb option.
- This recipe is naturally gluten free, grain free, dairy free, keto, low carb, autoimmune protocol, AIP, vegan, paleo, soy free, and refined sugar free.
- You have many different options for the protein in this recipe. While I love beef because they have a little more fat, you can choose a lower fat leaner protein like ground turkey or ground chicken.
- If you are in Pittsburgh and want my recipes delivered ready to eat and fresh right to your door, check out my paleo meal prep business.
- Ground beef- This can be swapped for a different ground meat, but I love ground turkey meatballs. I get all of my meat and seafood items from Butcher Box. Their stuff is the best quality, and you can tell. Use my Butcher Box discount code link to get free meat!
- White onion– This kind tastes so good in meatballs. They have a strong flavor that goes well with the Italian seasonings. I recommend putting the onion in the food processor to chop it up super finely.
- Eggs– Bind all the ingredients together and keep the meatball’s shape.
- Gluten free flour- I like either cassava or almond flour. Almond flour is a great lower carb option and cassava flour is great if you are nut free.
- Garlic– You can toss the garlic cloves in the food processor with the onion, or use a garlic press to get it chopped nice and fine.
- Dried parsley, oregano, and basil- The best blend of Italian seasoning. This takes your average meatball to a new level. These spices add so much flavor.
- Black pepper & sea salt- For extra flavor and seasoning.
- Rao’s red sauce– My favorite kind of red sauce and the only brand I use. Most red sauces are made with sugar and this brand does not have any added sugars.
See the recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
- You can use any kind of ground protein here: ground chicken, turkey, pork or beef. Note that different proteins have different amounts of fat in them. The different fat content can make some meatballs with a leaner protein more dryer than others. This is just something to note if you use ground turkey or chicken.
- If you cannot tolerate nightshades you can substitute the red sauce with my Nomato Sauce recipe. It is essentially red sauce without tomatoes!
- If you are doing the autoimmune protocol you can omit the eggs and use my Homemade Gelatin Egg.
This recipe has not been tested with any other substitutions or variations. If you try swapping something out please leave a comment below and let me know how it turned out.
Step By Step Instructions
- Baking sheet
- 1.5 inch cookie dough ball scoop
- Large mixing bowl
- Tip # 1: The best way to tell if ground beef is done is by using a meat thermometer. Ground beef should always temp at 160 degrees F.
- Tip # 2: If you are serving the meatballs with pasta I like to put the meatballs in the red sauce once they are done cooking and warm up the sauce with the meatballs in it on the stove. It adds so much flavor to the sauce.
- Tip # 3: If you are using pre-made frozen meatballs, you can either allow them to thaw or increase your cooking time.
I only like grass fed beef. I can taste a difference. I get all of our beef from Butcher Box. If you use my Butcher Box link you can get free beef every month if your order.
I personally do not. The fat gives this recipe flavor. I am not worried about the fat content. If you like a lower fat option you could also use ground turkey or ground chicken.
I always temp my meat prior to taking it out of the oven. This is the best way to test if it done. Sometimes the looks of it can be deceiving. Ground beef should temp at 160 degrees F.
- Be sure to allow your meatballs to completely cool prior to storing.
- I like storing my leftovers in glass containers.
- These meatballs last in the fridge for up to 5 days and in the freezer for up to 1 month.
Other Gluten Free Meatball Recipes
Gluten Free Meatballs
- baking sheet
- mixing bowl
- 1 pound ground beef Ground turkey would work too but the meatballs would not be as juicy. Use my link for Butcher Box ground beef and save on your first box!
- 1/2 cup white onion diced
- 2 eggs Use a gelatin egg for AIP.
- 1/3 cup gluten free flour Almond flour or cassava flour would work.
- 4 cloves garlic minced
- 3/4 tsp black pepper skip for AIP.
- 1/4 tsp sea salt
- 1 tbsp dried parsley
- 1 1/4 tsp dried oregano
- 1 1/4 tsp dried basil
- 10 oz Rao's red sauce Use nomato sauce for AIP.
- Preheat the oven to 350 degrees F.
- Mince the garlic and add the add your peeled onion to the food processor. Blend until chopped-the onion may need mixed around.
- In a large bowl, combine the chopped onion, garlic, ground beef, eggs, cassava flour, and all seasonings. Mix well.
- Using a 1.5-inch scooper, scooper and roll the meatballs. Place on a parchment lined baking sheet.
- Bake for 20-23 minutes, or until internal temperature of meatballs reaches 165 degrees F.
- Serve with Rao's red sauce and optional fresh herbs.