Gluten Free Meatballs Recipe - Italian Style - Gluten Free Homestead (2024)

Easy-to-follow gluten-free meatballs: whether atop pasta, in a sandwich, or as delectable appetizers, these meatballs bring a taste of Italy to your table. Say goodbye to gluten without sacrificing taste!

Back in my high school days, I had a good friend who was Italian, and she had an invitation that was impossible to resist. Many Sundays, she would invite me over to her grandmother’s house.

Sunday at Nonna’s was like stepping into an Italian feast. There were these gigantic homemade meatballs that could make your mouth water from a mile away. And it wasn’t just the meatballs – there were pork chops, sausages, and all sorts of deliciousness.

But it wasn’t just about the food. Oh no, it was about the atmosphere, the energy, the love. The house was filled with the infectious sound of laughter, Grandpa, aunts, uncles, and cousins sharing stories and jokes. It was like being enveloped in a warm, comforting embrace, and let me tell you, they treated me like family.

One day, I couldn’t help but ask Nonna the secret behind those heavenly meatballs. And what did she do? She gave me that mischievous smile and began listing ingredients like it was the most natural thing in the world – a handful of this, a pinch of that, and a sprinkle of love, of course.

Now if you’re a meatball enthusiast, buckle up! My other gluten free meatball recipes are flavor-packed:

• Gluten Free Swedish meatballs – a cozy blend of spices and creamy sauce that’s nothing short of a hug.
• Gluten Free Lamb Meatballs simmered in gluten free mushroom gravy and a touch of cinnamon.
• And these Gluten Free Meatballs And Spaghettiare mixed with sweet and tangy ketchup that amps up the flavor in the most delicious way.
• Or the ultimate Low Carb Meatball Parmesan for a quick easy dinner.

Believe it or not, it’s the simplest ingredients working together that create the mouthwatering meatballs you’re about to make.

Ingredients for gluten free meatballs

Ground Beef: Today I used 80/20 ground beef.

Sometimes I use amix of pork and beef. Typically, pork consists of about 40% fat. So even when mixed with 90% lean beef, the resulting meatballs retain sufficient fat to turn out juicy.

Parmigiano Cheese: This addsa touch of savory richness.

Parsley, Garlic, and Salt: These infuse each bite with a fresh savory kick.

Egg and Gluten Free Breadcrumbs: Acting as binding agents, the egg and crumbs ensure your meatballs hold their shape and texture.

Oil to fry your meatballs

Okay. Let’s get cooking!

How to make gluten free meatballs from scratch

*Free printable recipe card is available at the end of the post.

To begin, combine your beef with a beaten egg and Parmigiano cheese, a tablespoon.Next add some parsley, about a teaspoon, and some finely minced fresh garlic.Then, mix in a handful of your favorite breadcrumbs, a quarter of a cup. And season with salt.

Now you’re ready to roll your meatballs. Not too tight, however.You want to lightlyrollthem 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.

Sear the meatballs in oil in a large skillet over medium-low heat (being careful that the oil doesn’t smoke), until they’re golden-brown on all sides, turning carefully about 10 minutes. While the meatballs are browning, gently simmer a pot of sauce over very low heat.
Then introduce the meatballs into the sauce and let them simmer, stirring occasionally to ensure even cooking.

You’ll know the meatballs are done when theinternal temperature of the meatballs reaches 160°F (71°C) on an instant read thermometer. If you’re unsure, you can always cut one open to check. Serve with crusty garlic breadto sop up the sauce.

For a scrumptious dessert that complements the savory flavors, try thesegluten-free cinnamon rolls.

Serving suggestions for gluten free meatballs

• Over a bed of gluten free pasta, spaghetti squash, or zoodles topped with sauce and grated parmesan cheese
• Over a bed of creamy mashed potatoes
• As a topping for sandwiches on gluten freeAgainst the Grain rolls
• Skewer with toothpicks and serve them as appetizers at your next gathering
• Transform your pizza night by using these meatballs as a unique topping
• Or just serve them in a bowl!

Pro tips and recipe notes

Can these meatballs be made dairy-free?Yes, absolutely! You can make these meatballs dairy-free by substituting dairy-free cheese or simply leaving it out of the mixture. The Aleia’s Italian breadcrumbs used in this recipe are dairy-free, and I have also made them with Schär gluten-free breadcrumbs which is also lactose-free.

Can I prepare the gluten-free meatball mixture ahead of time? Definitely! You can roll the meatballs in advance on a baking sheet, cover, and refrigerate them for up to 24 hours. Chilling the meat allows the fats to solidify, preserving their form.Just cook the meatballs when you’re ready.

How do I store leftovers?Leftovers will keep in an airtight container in the fridge for 3-4 days.

Can I freeze the gluten-free meatballs for later? Certainly! These meatballs freeze well. Once cooked, let them cool, then flash-freeze them on a baking sheet for about 2 hours so they won’t stick together before transferring to a freezer-safe container. Then defrost them overnight in the refrigerator and reheat on the stove.

As you take your first bite, the savory explosion of flavors will transport you to a charming Italian kitchen, where Nonna’s art of cooking comes to life. Nothing short of “É squisito!”— exquisite in every sense.

So, whether you’re hosting a dinner party, craving comfort food, or simply yearning for a taste of Italian authenticity, these gluten-free meatballs are the answer. They are more than just a recipe; they are a celebration of good times, warm smiles, and the joy that comes with sharing delicious food with those you hold dear.

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