30-Minute Gluten-Free Meatballs Recipe | Foodal (2024)

The simplest things are always the most delicious. Go ahead. Prove me wrong. I’ll wait.

A nutty, aged sliver of cheese and a tart apple slice. A thin ribbon of buttery prosciutto draped over a ripe, succulent fig. Juicy, fatty beef hand-rolled into rounds dotted with sweet onion, sharp garlic, and salty parmesan.

Pardon me while I go make a snack.

Lucky for you, I don’t feel the need to drone on about the wonder and ease of preparing meatballs. I don’t need to convince you. You’re already here.

Cooking just constantly blows my mind when I ponder how the art of preparing divine food begins with mastering simplicity.

And what could be simpler than a classic Italian-inspired meatball?

Clearly, the humble term meatball is broad and can be defined in many ways. But today, we’re covering a quick, basic recipe made friendly for those with wheat or gluten allergies, intolerances, and sensitivities thanks to gluten-free breadcrumbs.

Those with these specific dietary restrictions (hi, Mom!) are well-versed in the world of gluten-free items, and well-aware that the industry has come a long way from where it started.

Popular sandwich chains now offer tasty alternatives to their standard hoagie rolls, and a remarkable number of pizzerias provide alternative crust options on their menus.

With a mom who can’t handle wheat and a dad who cooks a homemade meal every night, I’ve gotten to taste many of these products (and they’ve gotten progressively yummier as the years have gone by).

Half of the time, I don’t even realize I’m eating something gluten-free. Once or twice, I’ve even preferred it. (Shh. Don’t tell anybody.)

The GF panko-style breadcrumbs used in this recipe are just as light, airy, and crispy as those made with wheat. And while meatballs don’t necessarily require breadcrumbs (you could also soak gluten-free bread in milk for these), I find that they help to deliver a sturdier texture in the end.

Next up, it’s all about the seasoning for me, and when it comes to herbs and veggies, I’m a fan of fresh.

Dried and ground spices certainly have their place, but the pungent, assertive bite of smashed garlic cloves or that slightly sweet pop that comes from biting down on a piece of minced onion is hard to replicate.

Grassy parsley is a non-negotiable ingredient for me when I’m making Italian food as it cuts through the acidity and fattiness in a way that no other herb can. And though I adore the earthy, almost-flowery scent of dried oregano, the fresh version’s peppery astringency brings an unparalleled dimension of complexity.

Also, they just look more homemade – and ultimately more appetizing – when they’re flecked with vibrant green herbs and clearly distinguishable aromatics.

Grated parmesan adds another touch of fat and salt, keeps the gluten-free game going strong, and helps the rounds stay tight.

Instead of deflating when they’re baked in the oven, which can happen when there’s either too much fat or liquid, these supple meatballs keep their shape like little pros.

I’ll be honest – it was hard to not just pop them all in my mouth one at a time the minute they cooled down enough.

Okay, okay. Two at a time.

Okay, okay. Maybe I didn’t wait for them to cool…

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Cooking By the Numbers…

Step 1 – Prep the Aromatics

Preheat the oven to 350°F and coat a baking sheet with nonstick cooking spray, or line it with parchment paper or a silicone mat.

Beat the egg, mince or grate the onion, mince the garlic, and chop the oregano and parsley.

If you grate the onion, make sure to add any excess liquid that comes out to the meat mixture, as it will impart even more flavor.

If you’re looking for mounds of beef dotted with larger pieces of onion (not just onion flavor), you’ll want to mince or dice the onion instead of grating it.

Step 2 – Make the Mixture

In a large bowl, add the beef, egg, breadcrumbs, onion, parmesan, garlic, oregano, parsley, salt, and pepper.

Gently fold the mixture together, making sure not to overwork the meat, as over-mixing will make the final texture tough.

Step 3 – Form

Roll the mixture into approximately one-inch balls. You can use about 2 tablespoons as your guide.

The meat mixture shouldn’t stick to your hands too much when you’re rolling it between your palms, but if it does, you can dip your hands in cold water.

You’ll end up with approximately 20 to 24 units.

Step 4 – Bake and Serve

Place each mound onto the prepared baking sheet and bake for about 20 minutes, or until they’re golden-brown and cooked through.

To freeze: After cooking, allow the meatballs to cool and then place them in zip-top freezer bags. You can put them in separate bags to portion them out for future meals if meal prep is your thing.

To reheat: Either bake the frozen meatballs at 300°F for about 30 minutes (or until heated all the way through), or add enough homemade marinara or golden tomato sauce to a saucepot to cover the meatballs and then put a lid on top and simmer over medium-low heat for about 25 to 30 minutes.