Get ready to impress your whole family with this Gluten-Free Italian Meatballs Recipe. With tender meatballs seasoned to perfection, and simmered in a rich tomato sauce, you can whip up a restaurant-quality Italian dish that’s completely gluten-free in under an hour.
My original homemade meatballs recipe was one of the first dinners I made for my husband when we started dating. The recipe required simmering the meatballs for hours, and most days, ain’t nobody got time for that!
I finally came up with a gluten-free meatball recipe that is perfect for busy weeknights and tastes like it has been simmering on the stove all day. Pair it with your favorite pasta for a delicious and easy dinner.
If you are looking for more Italian-inspired recipes check out my Linguine Bolognese, Pasta Alla Salmon, Dutch Oven Meatballs, or my Grilled Peach And Burrata Salad.
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Why You'll Love This Recipe
- Easy To Make: With simple ingredients and straightforward instructions, even beginner cooks can whip up a batch of these juicy meatballs in no time.
- Customizable: Whether you prefer lean ground beef, pork, ground turkey, or a combination of meats, you can tailor this recipe to suit your taste preferences and dietary needs.
- Versatile: Serve these meatballs with your favorite sauce, on top of gluten-free pasta, as a meatball sub, or as a tasty appetizer – the possibilities are endless!
Ingredients
- Grass-Fed Butter: Kerrygold Butter is my go-to.
- Onion: Grab yourself a couple of sweet onions for this recipe. One onion will be grated into the meatballs and the other will be thinly sliced and carmelized for the sauce.
- Egg: The egg will help bind all the ingredients together. Look for organic pasture-raised eggs for the best quality.
- Ground Beef: I wholeheartedly believe, that for the optimal flavors you need good quality beef. You can grab grass-fed beef at your local grocery store or farmers market. It's also helpful to stock up when it goes on sale.
- Sea Salt & Black Pepper: Pink Himalayan Sea Salt is my favorite. You can use kosher salt if you like.
- Oregano & Thyme: During the winter I use dried herbs for this recipe, but fresh herbs work really well, and it's my go-to in the summer months!
- Parsley: Fresh flat-leaf Italian parsley.
- Gluten-Free Breadcrumbs: Use your favorite gluten-free bread crumbs or make your own!
- Calabrian Chili Marinara Sauce: This Calabrian chili marinara sauce from Rao’s is a limited edition item. If you can’t find it, you can use their regular marinara sauce and add in some Calabrian chilis.
- Gluten-Free Pasta: I’m a huge fan of Jovial’s pasta. For this recipe, I use their Tagliatelle, and it is superb.
- Parmesan Cheese: The parmesan is optional. If you are dairy-free you can leave it out, but I love a nice sprinkle of fresh parmesan to top off the dish.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Mix Up The Meat: If you are not a fan of ground beef you can make this recipe with ground chicken, turkey, pork, Italian sausage, or meat substitute. You can also use any combination of ground meats.
- Experiment With Flavors: Feel free to experiment with the meatball flavors. You can add in onion powder, garlic powder, or Italian seasoning,
- Low-carb option: Replace the breadcrumbs with almond flour with finely ground pork rinds for a low-carb alternative that's still packed with flavor. You can also serve these meatballs with zucchini noodles or over spaghetti squash.
- Less Spice: If you don’t care for the touch of spice in this recipe, you can use regular marinara sauce instead of the Calabrian chili version.
- Extra Spice: If you are a fan of spice and the Calabrian chili sauce does not provide enough heat, try adding a pinch of crushed red pepper flakes to the sauce as it simmers.
- Dairy-Free: If you are dairy-free you can swap the butter for olive oil, and omit the Parmesan cheese.
How To Make Gluten-Free Italian Meatballs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. In a large skillet over low heat melt the butter and add 1 thinly sliced onion and a pinch of salt. Sautee the onion for 30-45 minutes or until caramelized.
Step 2. In a large bowl grate the second onion, then add the ground beef, egg, parsley, oregano, thyme, breadcrumbs, salt, and pepper. Gently combine the meatball mixture with your hands.
Step 3. Using a cookie scoop, measure out 12 meatballs and place them on a baking sheet lined with parchment paper. Bake your meatballs for 15 minutes at 425 degrees f.
Step 4. In the meantime, bring a large pot of water to a boil. Once the water is boiling add a large pinch of salt and cook your pasta according to the package directions.
Step 5. Once the onions have carmelized, add a jar of Rao’s Calabrian Chili Marina sauce to the pan and simmer.
Step 6. Add the meatballs to the tomato sauce and simmer for 5-10 minutes while the pasta finishes cooking.
Step 7. Once the pasta is done, drain it and add the noodles directly to the sauce. Toss gently with tongs. Serve with freshly grated Parmesan cheese and fresh parsley.
Nadia's Expert Tips And Tricks
- To avoid tough meatballs, don’t overmix the meat mixture! You will want to mix everything together with your hands until just combined, this will create tender meatballs.
- Don't skip grating the onion! It adds so much moisture and flavor to the meatballs.
- Reserve some of the pasta water. You may want to use a little bit to toss with the noodles and pasta sauce
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What To Serve With Italian Meatballs
- Toppings: Top your meatballs with freshly grated Parmesan cheese, fresh basil, and chopped parsley. You can also add a dollop of ricotta for extra creaminess.
- Pasta Pairings: Serve over gluten-free pasta, zucchini noodles, or spaghetti squash for a comforting and complete Italian meal.
- Vegetable Sides: Pair with hot honey roasted Brussels sprouts, sauteed spinach, truffle mashed potatoes, or a grilled peach and prosciutto salad.
- Bread Options: Enjoy with a side of gluten-free garlic bread, crusty focaccia, or soft breadsticks to soak up the delicious sauce. You can also make meatball subs or sliders!
- Grain-Based Sides: Serve with a bed of polenta, or creamy risotto to add a unique twist and extra heartiness to your dish.
- Soups and Stews: Pair with a warm bowl of gluten-free minestrone or a Vitamix tomato soup for an ultra-cozy meal.
Storage And Reheating
- Storage: If you have any meatballs remaining, allow them to cool then store them in an airtight container. They will last in the fridge for 3-5 days.
- Freezing: These Italian meatballs also freeze beautifully. Once they're cooled, place them in a single layer in a freezer-safe container or freezer bag and store them in the freezer for up to three months.
- Reheating: To reheat, simply thaw them in the refrigerator overnight and warm them up in sauce on the stovetop.
Recipe FAQs
Most meatballs are not gluten-free as they are usually made with regular breadcrumbs. This recipe calls for gluten-free breadcrumbs, making these gluten-free.
Absolutely! They are perfect for meal prepping. Simply cook them according to the recipe, let them cool completely, and store them in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Of course! While I recommend a mix of beef for the ultimate flavor and texture, you can use ground chicken, turkey, pork, or even plant-based meat alternatives.
Other Related Pasta Recipes
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Easy Gluten-Free Italian Meatballs Recipe (Oven Baked)
Ingredients
- 2 tablespoon Butter
- 2 Onions
- 1 Egg
- 1 lb Ground Beef grass-fed
- 1 teaspoon Sea Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- ¼ cup Parsley chopped
- ¼ cup Breadcrumbs gluten-free
- 19 oz Calabrian Chili Marinara Sauce rao's
- 9 oz Gluten-Free Tagliatale Pasta jovial's
- Parmesean cheese to taste
Instructions
- In a large skillet over low heat melt the butter and add 1 thinly sliced onion and a pinch of salt. Sautee the onion for 30-45 minutes or until caramelized.
- Preheat your oven to 425 degrees.
- In a large bowl grate the second onion, then add the ground beef, egg, parsley, oregano, thyme, breadcrumbs, salt, and pepper.
- Gently combine the meatball mixture with your hands.
- Using a cookie scoop, measure 12 meatballs and place them on a baking sheet lined with parchment paper.
- Bake your meatballs for 15 minutes.
- In the meantime, bring a large pot of water to a boil. Once the water is boiling add a large pinch of salt and cook your pasta according to the package directions.
- Once the onions have carmelized, add a jar of Rao’s Calabrian Chili Marina sauce to the pan and simmer.
- Add the meatballs to the tomato sauce and simmer for 5-10 minutes while the pasta finishes cooking.
- Once the pasta is done, drain the pasta and add the noodles directly to the sauce. Toss gently with tongs. Serve with freshly grated Parmesan cheese and fresh parsley.
Notes
- To avoid tough meatballs, don’t overmix the meat mixture! You will want to mix everything together with your hands until just combined, this will create tender meatballs.
- Don't skip grating the onion! It adds so much moisture and flavor to the meatballs.
- Reserve some of the pasta water. You may want to use a little bit to toss with the noodles and pasta sauce.
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