Homemade GF Meatballs

Homemade GF Meatballs

Here’s a Homemade Italian Meatballs recipe that’s hearty, with robust Italian meaty flavor and a hint of fresh Italian spices that is not only easy to make but really brings your gluten and dairy free Italian recipes back to life.

I have been cooking for years matter fact for over 35 years and I love creating masterpieces. I really creating something I have done before and made it better. Yes you can take something you been making for years and change it up to make it healthier even taste better. Lets say my meatballs has been a hit for many years. I have people that pay me to make them these meatballs for their family. I am blessed and finally after 27 years, I am posting my recipe here on the blog so that you can make it too.

Homemade Meatball Ingredients

how to make homemade meatbals-ingredients
how to make homemade meatballs
  • ground beef– 80/20 works best with this recipe
  • gluten free bread crumbs— use a safe brand or make your own
  • eggs
  • Worcestershire sauce— in the US Lea and Perrins is gluten and dairy free and a brand we like to use
  • Italian seasoning blend— our favorite is the McCormick brand
  • garlic powder
  • salt
  • ground pepper
  • oregano
  • ketchup
  • mustard

How to make the meatballs

There are 2 ways you can make this- in the oven of fry them in a pan:

Preheat oven at 400 Degrees. Spray a cookie sheet with nonstick spray. Scoop out 1 inch of the meat mixture and form into a ball with your hands. Place meatball on cookie sheet. Place in oven for 12-14 ( larger meatballs up to 20 minutes) until heated through or fry meatballs in oil and brown them well on all sides over medium-low heat, turning carefully about 10-12 minutes. (Note: if you don’t want to to any of these two options, you can put in the sauce without frying or baking)

  • In a large bowl combine all the meatball ingredients well.
  • Scoop out 1 inch of the meat mixture and form into a ball with your hands.
  • While meatballs bake start on your homemade sauce and heat it in large sauce pan or store bought sauce (make sure its gluten free).
  • When the meatballs are baked or fried, add them to the sauce and leave it in medium heat up to 1 hour. Stir a few times so the sauce does not burn the bottom of the pan.
  • Serve with your favorite pasta or make your very own meatball subs and enjoy!

Tips and Substitutes

  • Now you’re ready to roll your meatballs. Not too tight, however. You want to lightly roll them between your hands to form a ball that feels like it will hold together, but lightly so they will absorb the sauce that you will simmer them in after you fry them in oil.
  • I use extra-virgin olive oil for frying over a medium flame being careful that the oil doesn’t smoke.
  • You can use gluten free oats as a replacement for the gluten free breadcrumbs
  • You can add 1 tablespoon of parmesan cheese for a cheesy taste or 2 tablespoon nutritional yeast
  • I use Heinz no sugar ketchup in this recipe.
  • Leftovers will keep in an airtight container in the fridge for 4-5 days

Can you freeze these meatballs?

You bet you can!

I love to save time for the future by making a double batch of these meatballs, so I can use a batch now and freeze the other for later.

Once your meatballs have cooled, place meatballs in a ziplock bag and lie flat to freeze for later.

If you find that your meatballs just stick together too much, you can line a cookie sheet with parchment paper, space out the meatballs and then freeze. Once frozen individually, you can put into ziplock bag and lay flat in the freezer.

How to thaw frozen meatballs

The day before you’d like to use your frozen homemade meatballs, remove the bag of meatballs from the freezer and place in the refrigerator to thaw overnight.

Can you make these meatballs in advance

Yes, you can make these in advance. They’re the perfect thing to have on hand for busy weeknights and weekends. Store them in the refrigerator for up to 3-5 days.

Make sure to reheat them and serve them with your favorite Italian dish when you’re ready to enjoy.

If you’re looking to use these later than 3-5 days, we recommend freezing them for future use.

Homemade GF Meatballs

Recipe by Lucy ChesnaCourse: MainCuisine: American, Italian
Servings

18

meatball servings
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes

Here’s a Homemade Italian Meatballs recipe that’s hearty, with robust Italian meaty flavor and a hint of fresh Italian spices that is not only easy to make but really brings your gluten and dairy free Italian recipes back to life

Ingredients

  • 2 pounds of ground beef

  • 2 eggs

  • 3 cloves of garlic finely minced

  • 2 teaspoon of parsley

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon black pepper

  • 1/4 cup- 1/2 cup of gluten free bread crumbs

  • 1 teaspoon of salt

  • 2 tablespoons Italian Dressing

  • 1 teaspoon oregano

  • 3 tablespoons no sugar ketchup

  • 2 tablespoons mustard

Directions

  • In a large bowl combine all the meatball ingredients well.
  • Scoop out 1 inch of the meat mixture and form into a ball with your hands.
  • While meatballs bake start on your homemade sauce and heat it in large sauce pan or store bought sauce (make sure its gluten free).
  • When the meatballs are baked or fried, add them to the sauce and leave it in medium heat up to 1 hour.
  • Stir a few times so the sauce does not burn the bottom of the pan.
  • Serve with your favorite pasta or make your very own meatball subs and enjoy
  • Bake or Fry Meatballs
  • Preheat oven at 400 Degrees. Spray a cookie sheet with nonstick spray. Scoop out 1 inch of the meat mixture and form into a ball with your hands. Place meatball on cookie sheet. Place in oven for 12-14 ( larger meatballs up to 20 minutes) until heated through
  • Fry meatballs in oil and brown them well on all sides over medium-low heat, turning carefully about 10-12 minutes.

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