Gluten-Free Meatballs
These Gluten-Free Meatballs are flavorful, juicy, and easy to make! Perfect for a comforting meal without the gluten, packed with fresh herbs and savory spices.
Servings: 4 servings
Ingredients
- 1 pound lean ground beef 90% lean or higher
- 3/4 cup gluten-free breadcrumbs choose your favorite brand
- 1/3 cup grated Parmesan cheese gluten-free brand
- 1 large egg binds ingredients together
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat your oven to 400°F (200°C) to ensure the meatballs cook evenly and develop a golden crust.
- Line a baking sheet with parchment paper for easier cleanup (optional but recommended).
- In a large mixing bowl, combine the lean ground beef, gluten-free breadcrumbs, grated Parmesan cheese, egg, fresh parsley, garlic powder, onion powder, salt, black pepper, and dried oregano. Mix gently until just combined.
- Using a cookie scoop or tablespoon, portion out the mixture and roll into balls about 1 to 1.5 inches in diameter. Place on the prepared baking sheet, spacing them apart.
- Bake for 20-25 minutes, or until cooked through and internal temperature reaches 160°F (70°C). Meatballs should be golden brown on the outside.
- Remove from oven and let rest for a few minutes. Serve with your favorite sauce, over pasta, or in a sub. Enjoy!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Meat Thermometer
- Cookie scoop or tablespoon
Notes
- Freeze shaped meatballs on a baking sheet before transferring to a bag for up to 3 months.
- Add extra moisture like milk or an extra egg if the meatballs turn out dry.
- Use a meat thermometer to ensure the meatballs reach 160°F (70°C) for safe consumption.