Yes, it’s possible to prepare tender, juicy dinner meatballs that are gluten free! This well-tested recipe for homemade gluten-free meatballs is made using ground chuck (a type of ground beef with high fat content) and no breadcrumbs or egg! You’ll briefly brown the meatballs in the oven before transferring them to a simmering sauce stovetop, which avoids moisture loss.
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Gluten-Free Meatballs Recipe (Italian Gramma Approved!)
This long-standing, family recipe for homemade all beef meatballs proves you can enjoy juicy, tender meatballs without adding bread crumbs, oats, or even an egg!
This no breadcrumb meatball recipe is exactly how my Italian Gramma and Mom make it. It was initially shared in my gluten-free cookbook, which also contains the secret sauce they are cooked in!
Gramma and Mom always made ground beef meatballs without breadcrumbs and are egg-free, instead relying on an unique cooking method for tender results. First they are browned briefly in the oven. They finish cooking low and slow, simmered in sauce, until ultra tender.
My family also uses an easy trick for adding additional flavor to the sauce they are cooked in. After the meatballs partially bake, they are transferred, along with the ground beef drippings to the sauce. Their insistence on using ground chuck meant more drippings for the sauce and tender meatballs because of the high fat content.
When I had to transition to a gluten-free diet, this was one of the few nostalgic dishes I could still enjoy, without any modifications. Since perfecting an easy copycat version of my Gramma’s homemade pasta dough made gluten-free, I’ve been soaking up all the tasty feels.
Besides serving with spaghetti, these meatballs can also be served alongside hands-off baked risotto, or make a loaf of this crusty homemade gluten-free French bread for meatball subs. We just broke open a whole lotta Italian cuisine made GF!
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Let’s Make This Together!
Making the best ground beef meatballs does require simmering a long time on the stove, but luckily the method is easy and hands-off! Since they take several hours, we often make them ahead of time and freeze.
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Mix all the ingredients (Gramma says, “Use Your Hands.“)
Add all the ingredients to a large bowl and then dig in. Our family just digs in with our hands to make sure the beef is worked in with the other ingredients. You can be more civilized and use a wooden spoon…
Now bake…kind of.
While you are mixing and shaping the balls, spread a little olive oil on a baking sheet and place it in the oven to preheat along with the oven.
Transfer the meatballs to the hot, greased baking pan in a single layer. Bake meatballs till browned, but not cooked through, about 15 minutes. The rest of the magic happens in the sauce.
Simmer and forget about it.
While the meatballs are baking, warm the sauce in a large saucepan. Add the meatballs, along with the pan drippings, to the sauce. Bring the sauce to a boil, lower heat to a gentle simmer, and cook partially covered for 2-3 hours, stirring occasionally.
See, nothing tricky’s involved to make some delish GF meatballs. Just mix, bake, low and slow until perfectly juicy and tender!
Tips From Gramma and Mom
- Don’t overpack the meat mixture. When shaping the balls, avoid squeezing it into a tight, compact sphere. Instead gently shape into a large ball with your hands.
- Using ground chuck is key because of the quality and fat content. I don’t recommend using leaner options such as sirloin, ground chicken or ground turkey. These will a yield tough and dry meatball without the addition of bread crumbs or milk. However, adding a little Italian sausage or ground pork would be fine.
- Oven baked meatballs don’t require as long to make, but you also risk drier results. Instead, briefly brown them in oven and transfer them to a simmering sauce which avoids moisture loss.
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No-Breadcrumb All-Beef Meatballs (Gluten-Free)
Ingredients
- 1 tablespoon olive oil
- 2 pounds ground chuck
- ½ cup freshly grated Parmesan cheese
- 2 teaspoons dried parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon garlic powder
- 3 – 24 ounce jars meatless spaghetti sauce or marinara
Instructions
- To brown the meatballs spread the olive oil on a baking sheet. Place it in the oven and preheat to 350°F. Meanwhile, mix together the meatball mixture.1 tablespoon olive oil
- In a large bowl, place the ground beef, parmesan cheese, parsley, salt, pepper, and garlic powder. Mix together with you hands. Portion out in 1 ½ – 2-inch sized balls (slightly larger than golf balls).2 pounds ground chuck, ½ cup freshly grated Parmesan cheese, 2 teaspoons dried parsley, 1 teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon garlic powder
- Transfer meatballs to the hot, greased baking pan in a single layer. Bake meatballs till browned, but not cooked through, about 15 minutes.
- While the meatballs are cooking, warm the sauce in a large saucepan. Add the meatballs, along with some of the pan drippings, to the sauce. Bring the sauce to a boil, lower heat to a gentle simmer, and cook partially covered for 2-3 hours, stirring occasionally.3 – 24 ounce jars meatless spaghetti sauce or marinara
- Serve over cooked pasta, as is for a low carb dinner, or on gluten-free ciabatta for a meatball sub.
Notes
Make-Ahead and Freezing Tips
First, make sure the sauce and meatballs have completely cooled. Use a slotted spoon to remove the meatballs, transferring them to a gallon ziplock freezer bag in a single layer. Freeze the sauce separately. Lay bags flat and freeze up to 3 months. Thaw overnight in the refrigerator and rewarm together in a large saucepan. This recipe may also be prepared up to 3 days ahead of time and refrigerated in an airtight container.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
