These easy gluten free meatballs are simple, flavorful, and made with everyday pantry staples. No breadcrumbs, no fuss! They bake up tender and juicy thanks to a quick oven method. Perfect for weeknight dinners, meal prep, or adding to pasta or bowls for an easy protein option.
There are a lot of dinner recipes I rotate regularly, but this is the one I make every single week without fail. We usually have these gluten free meatballs for dinner with my favorite Instant Pot Brown Jasmine Rice, then live off leftovers for lunches and quick meals the rest of the week. I’ve even traveled with them. Yes, like packed in a cooler bag, getting on a plane kind of travel. If I’m willing to carry these through airport security, you know they’re worth it!
Best of all? This recipe is so easy to make. It takes less than 10 minutes to mix everything up and get them in the oven, yet the flavor and texture are a solid 10/10 every time.
These meatballs are naturally gluten free and dairy free, so it fits a variety of needs. It’s one of those rare recipes that doesn’t need fixing: it’s simple, reliable, and universally loved!
Ingredient Notes
- Ground beef – Use 85% lean ground beef for the best flavor and tenderness. Leaner beef works, but the meatballs will be slightly drier and more sticky when rolling them into balls.
- Egg – This acts as a binder and helps the meatballs hold together. Make sure it’s well mixed in so you don’t get streaks of egg white.
- Oat flour or almond flour – Use what you got! Both are naturally gluten free and help absorb moisture so the meatballs don’t fall apart. Oat flour gives a more classic meatball texture, while almond flour adds a slightly richer, softer bite.
- Sea salt – Use unrefined fine sea salt for the best flavor. It’s contains naturally occurring trace minerals which increases the nutrient content.
See recipe card for full information on ingredients and quantities.
Substitutions
Ground beef: You can swap this with ground turkey, chicken, pork, or bison. If using very lean meat, add 1–2 tablespoons olive oil to keep the meatballs moist.
Egg: Need your meatballs to be gluten free and egg free? Use a flax egg! Just mix 1 tablespoon ground flaxseed mixed with 2½ tablespoons water as a substitute for 1 egg. Let it sit for five minutes before incorporating it into the meat.
Dried oregano: Swap with dried basil, Italian seasoning, or parsley.
How to Make Easy Gluten Free Meatballs
1. Prep: Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
2. Mix: In a large bowl, add the beef and egg and mix to combine. Add the flour, salt, garlic, onion, oregano, and pepper, and mix until evenly combined. Don’t overmix. When meatballs are tough, it’s often because they’re overworked.
3. Shape: Form the mixture into 1 ½ inch balls and place on the prepared baking sheet. This recipe will make about 12-14 meatballs.
4. Bake: Bake for 17-19 minutes, or until golden brown and the inside reaches 165°F on an instant-read thermometer.
Cooking Tips
- Get certified gluten free oat flour: While oats are naturally gluten free, they can become cross contaminated with gluten in processing facilities. If you need gluten free oat flour, make sure to purchase one that is manufactured in a certified gluten free facility.
- Don’t overmix the meat: Tried and true advice that always applies! Mix just until combined. Overworking the mixture is the fastest way to end up with dense, tough meatballs.
- Use meat with some fat. Ground beef that’s too lean will dry out quickly. A little fat equals better flavor and juicier meatballs. I find 85% lean ground beef is the perfect ratio for meatballs.
- Keep your hands damp: If you like to use a leaner meat, wet your hands to make rolling the meatballs easier and prevent sticking.
- Keep the size consistent: Form meatballs about 1½ inches so they cook evenly and finish at the same time.
- Serve with a marinara sauce: Heat the marinara sauce in a medium saucepan over medium heat. Once the sauce is warm, add the meatballs to the pan and gently stir so the meatballs are coated in the sauce. Let the meatball simmer on low heat for 2-4 minutes. Garnish with chopped parsley!
FAQs
Yes! I always double or triple this recipe because it leftovers taste great and the meatballs freeze well. For two pounds, I typically mix 1/2 cup almond flour and 1/2 cup oat flour for the best texture.
Yes. For the best flavor, use ground turkey with a slightly higher fat content, like 93% lean. Very lean turkey can result in drier meatballs.
Yep! Shape the raw meatballs and store them in a large airtight container in a single layer for up to 24 hours. When ready to cook, place them on a prepared baking sheet and bake as directed.
Sure can! Just cook the meatballs in a large skillet over medium heat, turning occasionally, until browned on all sides and cooked through.
Serving
Easy, gluten free meatballs are flavorful and go with anything! Here are my favorite ways to serve them:
Meal Prep
I make these meatballs weekly for our family because they’re perfect for meal prep and hold up well throughout the week. When doubling the recipe, I like to use one pound of 85% lean beef and one pound of 93% lean beef to boost the protein content while still keeping the meatballs moist. I also use ½ cup almond flour and ½ cup oat flour for the best texture.
When making in bulk, use multiple baking sheets and rotate them halfway through baking for even cooking. Let the meatballs cool completely before storing. Freeze the extras or portion them into individual containers with rice or vegetables for an easy, ready-to-go meal.
Storage
TO STORE: Store leftover cooked gluten free meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or in a skillet until warmed through.
TO FREEZE: To freeze, just place the baked meatballs in an airtight container or freezer-safe storage bag and store for up to 3 months. Thaw overnight in the refrigerator before reheating or baking.
More Healthy Dinners
Recipe
Easy Gluten Free Meatballs
These easy gluten free meatballs are simple, flavorful, and made with everyday pantry staples. No breadcrumbs, no fuss! They bake up tender and juicy thanks to a quick oven method. Perfect for weeknight dinners, meal prep, or adding to pasta or bowls for an easy protein option.
Prep: 10Cook: 19Total: 29 minutes
Servings: 12 meatballs 1x
Ingredients
- 1 lb ground beef
- 1 large egg
- ½ cup oat flour or almond flour
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ¾ teaspoon garlic powder
- ½ teaspoon sea salt
- ⅛ teaspoon ground pepper
Instructions
- Prep: Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- Mix: In a large bowl, add the beef and egg and mix to combine. Add the flour, salt, garlic, onion, oregano, and pepper, and mix until evenly combined. Don’t overmix. When meatballs are tough, it’s often because they’re overworked.
- Shape: Form the mixture into 1 ½ inch balls and place on the prepared baking sheet. This recipe will make about 12-14 meatballs.
- Bake: Bake for 17-19 minutes, or until golden brown and the inside reaches 165°F on an instant-read thermometer.
Notes
- Use a higher fat ground meat for the best flavor. I typically use 85% lean ground beef for meatballs to keep them juicy and moist.
- You can use oat flour or almond flour for this recipe. My kids absolutely LOVE the oat flour because it makes the meatballs soft and moist. They also freeze well and leftovers are amazing!
- If you use oat flour, the mixture will be a little sticky. To prevent sticking, wet your hands slightly before rolling into meatballs.
- To double the recipe: Use 1/2 cup almond flour and 1/2 cup oat flour. It gives them the perfect texture!
- To serve with marinara sauce: Heat the marinara sauce in a medium saucepan over medium heat. Once the sauce is warm, add the meatballs to the pan and gently stir so the meatballs are coated in the sauce. Let the meatball simmer on low heat for 2-4 minutes. Garnish with chopped parsley!
- I love using Jovial Gluten Free Brown Rice Pasta for serving.
Recipe by: Noelle Tarr / Coconuts and Kettlebells | Photography by: Casey Colodny / The Mindful Hapa