Some recipes are just “keepers” — and this one is definitely in that category. These gluten-free meatballs are juicy, flavorful, and so easy that my youngest can help mix and roll them. They use simple ingredients you probably already have in your kitchen, and you can customize them to fit almost any dietary need.
Whether you serve them over pasta, tuck them into a sub roll, or keep them warm in a slow cooker for a party, they’re always a hit.
Why I Love This Recipe
-
Quick and simple – Just mix, roll, and bake.
-
Flexible – Works with beef, chicken, or turkey.
-
Budget-friendly – Cheaper than store-bought gluten-free meatballs.
-
Great for gatherings – Easy to keep warm in the slow cooker.
Ingredients That Make It Work
Ground Meat: Beef is my go-to for flavor, but chicken or turkey also works well. If you use poultry, choose a blend with a little fat for moisture.
Binder: I like Schar gluten-free crackers crushed into fine crumbs, but gluten-free breadcrumbs, almond meal, cooked rice, or even gluten-free oats can step in.
Parmesan Cheese: Adds flavor and tenderness. For dairy-free, leave it out or use your favorite dairy-free alternative.
Seasonings: Salt, pepper, garlic powder, onion powder, and dried parsley — simple but effective.
Egg: Holds everything together.
How I Make Them
-
Mix everything together in a bowl — I like using my hands for the best blend.
-
Roll into balls and place on a parchment-lined baking sheet.
-
Bake until cooked through — usually about 20 minutes, depending on size.
-
Serve with your favorite sauce — marinara, BBQ, or something creative.
Slow Cooker Option
These meatballs are perfect for parties or casual dinners when you want to keep things warm.
-
Pour 28–32 oz of your favorite sauce (or spaghetti sauce + salsa) into the slow cooker.
-
Nestle the cooked meatballs into the sauce so they’re covered.
-
Cook on high for 4 hours or low for 6 hours, checking that they reach at least 160°F inside.
How I Serve Them
-
Over gluten-free pasta or zucchini noodles.
-
With mashed potatoes and gravy.
-
On toasted gluten-free sub rolls for meatball sandwiches.
-
Speared with toothpicks as a party appetizer.
Variations
-
Dairy-Free: Skip the Parmesan or use a dairy-free cheese.
-
Low-Carb: Swap crackers for almond meal or crushed keto tortilla chips.
-
Different Proteins: Try half beef, half pork for a richer flavor.
-
Add Veggies: Finely grated zucchini or carrots mix in beautifully.
FAQ
Can I make them ahead?
Yes! Shape them and refrigerate for up to 24 hours before baking, or bake and freeze for up to 3 months.
Can I fry them instead of baking?
Yes — just pan-fry in a little oil until browned on all sides and cooked through.
Can I skip the egg?
You can use a flax egg or chia egg as a binder if you need them egg-free.
Can I use store-bought gluten-free breadcrumbs?
Absolutely — just use the same amount as the crushed crackers.
Gluten-Free Meatballs
If you’ve been craving tender, juicy meatballs that everyone can enjoy, these gluten-free beauties will be your new go-to.
Ingredients
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons dried parsley
- ¼ cup grated Parmesan cheese (or dairy-free alternative)
- ½ cup crushed gluten-free crackers (such as Schar)
- 1 egg
- 1 lb 93% lean ground beef (or chicken/turkey)
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the garlic powder, onion powder, salt, pepper, parsley, Parmesan, and crushed crackers. Add the egg and ground meat, then mix gently until just combined — overmixing can make the meatballs dense.
- Shape the mixture into golf ball-sized portions, about 1½ inches each, and arrange them on the prepared baking sheet, leaving space between each one.
- Bake for about 18 minutes, or until the internal temperature reaches 160°F. Remove from the oven and serve warm with your favorite sauce.
Notes
- Dairy-Free: Skip the Parmesan or swap for a dairy-free cheese.
- Grain-Free: Replace crackers with almond meal, or double the Parmesan to ½ cup.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 59Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 98mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 6g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These easy gluten-free meatballs are proof that you don’t need fancy ingredients to make something that tastes amazing. They’re adaptable, freezer-friendly, and just as good for a weeknight dinner as they are for a party spread. Once you try them, you’ll probably start making double batches — because they disappear fast.
Try other Meatball recipes:
