This article may contain links from my partners. I may receive a small commission if you make a purchase through a link. Please read my disclosure and how I make money here.
Protein packed gluten-free meatballs – incredibly satisfying and simple to make for appetizers, adding to soups or having them as spaghetti and spicy meatballs – Just mix the ingredients, roll into balls, and you’ll have delicious gluten-free meatballs ready to enjoy in no time!
Spaghetti and meatballs are a house favorite around here nowadays—my toddler can’t get enough! I love finding ways to make spaghetti and meatballs healthy, so it’s a meal we can all enjoy guilt-free.
Making gluten free beef meatballs that are packed with flavor, from the garlic and fresh herbs to the slight nuttiness of Parmesan. Almond flour help keeps the meatballs light and moist inside, while they turn golden and crispy on the outside.
With a little added goat cheese, leftover spaghetti and meatballs turn into a whole new dish—just stir in some goat cheese for a creamy, tangy taste that makes it a great meal prep with pasta.
As the gluten-free meatballs cook, the almond flour has a crispy coating, sealing in all the juicy goodness.
These just might be the best gluten free meatballs you’ll crave with the perfect balance of seasoning, fresh parsley and just the right touch of garlic just like my creamy zucchini pasta.
Beef: The richness and savory beef in this recipe like my cheesy tacos that are both juicy and satisfying.
Almond flour: Creates an airy and tender texture.
Olive Oil: Creates a crispy outer layer making a crunch when browned.
Eggs: Binds the mixture together.
Parmesan Cheese: Gives a subtle nuttiness.
Parsley: Brings out the freshness flavor.
Protein Packed Gluten-Free Meatballs
Ingredients
- 1 lb ground beef
- ½ cup breadcrumbs
- ¼ cup parmesan cheese
- 1 large egg
- ¼ cup milk
- 2 cloves garlic
- 1 cup parsley
- salt and pepper
- 2 tbsp olive oil
Instructions
- Prepare ingredients: Gather ground beef, breadcrumbs, Parmesan, egg, garlic, herbs, salt, pepper.
- Mix the meatball mixture: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper.
- Mix until just combined, being careful not to overwork the meat.
- Shape the meatballs: Use your hands or a small scoop to roll the mixture into evenly sized meatballs.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs in batches and brown them on all sides (about 2 minutes per side). This makes them crispy but also maintain moisture.
- Simmer in sauce: Add the browned meatballs to a simmering marinara for 15-20 minutes.
- Serve: Let the meatballs rest for a few minutes, then serve with pasta, in a sub, or as appetizers with dipping sauce.
Are meatballs gluten free?
Using almond flour or gluten free crackers as a binder offers more nutrients and a lighter texture compared to breadcrumbs. We all want to avoid those awful glucose spikes!
Oh, hey there!
Welcome! I’m an aspiring foodie who loves sharing adventures, hikes, local finds, and all things delicious. Wife to an incredible chef and mama to two adorable sous chefs, I’m always creating, sharing and enjoying every bite along the way!
Read more and subscribe to get my most tried and loved recipes delivered straight to your inbox!
How to make gluten free meatballs
Prepare ingredients: Gather ground beef, breadcrumbs, Parmesan, egg, garlic, herbs, salt, pepper.
- Mix the meatball mixture: In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
- Shape the meatballs: Use your hands or a small scoop to roll the mixture into evenly sized meatballs.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs in batches and brown them on all sides (about 2 minutes per side). This makes them crispy but also maintain moisture.
- Simmer in sauce: Add the browned meatballs to a simmering marinara for 15-20 minutes.
- Serve: Let the meatballs rest for a few minutes, then serve with pasta, in a sub, or as appetizers with dipping sauce.
Browning these gluten-free meatballs in just one batch; it took only a few minutes in the hot cast iron skillet to create a perfectly seared exterior. With my minimalist kitchen tools post, you won’t need a bunch of gadgets to get the job done.
Is spaghetti and meatballs healthy?
The healthy aspects are the protein in the meatballs – make sure to use lean ground beef. The noodles can provide fiber and adding in garlic and onions can add in vitamins and nutrients.
- Use whole wheat or gluten-free spaghetti for more fiber and fewer refined carbs.
- Choose leaner meat (like ground turkey or chicken) for the meatballs.
- Bake the meatballs instead of frying them to reduce fat.
- Incorporate veggies into the sauce for added nutrients.
- Control portion sizes to avoid overeating.
Freezing spaghetti and meatballs:
Freezing spaghetti and meatballs gluten free is a great way to save time and have a ready-made meal on hand. Here’s how to do it properly:
- Cook and cool:
- Cook the spaghetti, meatballs, and sauce as usual.
- Let everything cool completely before freezing to avoid ice crystals forming, which can affect the texture.
- Freeze pasta and meatballs separately:
- For best texture, freeze the spaghetti and meatballs separately. Spaghetti can become mushy when frozen with sauce. If freezing together, it’s still safe, but freezing them separately maintains a better texture.
- Package the meatballs:
- Place the meatballs in a single layer on a baking sheet and freeze them for 1-2 hours (flash freezing). Once frozen, transfer them into a freezer-safe bag or container.
- Freeze the sauce:
- Pour the sauce into freezer-safe containers or bags, leaving some space at the top for expansion. If the meatballs are already in the sauce, freeze them together.
- Freeze:
- Store everything in the freezer for up to 3 months.
Side dishes for spaghetti and meatballs
Make a Caesar salad with crisp romaine, roasted vegetables or some tasty bruschetta!