The Best Gluten-Free Meatball


For those with gluten sensitivities or following a gluten-free lifestyle, finding delicious alternatives to classic recipes can be a game-changer. Gluten-free meatballs are a savory and satisfying option that doesn't compromise on flavor or texture. Packed with a blend of herbs and spices, these gluten-free meatballs are sure to become a family favorite.


- 1 pound ground meat (beef, pork, turkey, or a combination) – 1 cup gluten-free breadcrumb – 1/2 cup grated Parmesan cheese – 2 large egg – 1/4 cup fresh parsley, finely chopped – 2 cloves garlic, minced – 1 teaspoon dried oregano – 1 teaspoon dried basil – 1/2 teaspoon salt – 1/4 teaspoon black pepper – 1/4 cup milk (dairy or plant-based)



Gather all the ingredients and ensure that the ground meat is at room temperature. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.


Step 1

In a large mixing bowl, combine the ground meat, gluten-free breadcrumbs, Parmesan cheese, eggs, chopped parsley, minced garlic, dried oregano, dried basil, salt, and black pepper. Pour in the milk to add moisture to the mixture.


Step 2

Using your hands, thoroughly mix the ingredients until well combined. Be careful not to overmix, as this can make the meatballs dense. The mixture should be evenly distributed, and the breadcrumbs should absorb the moisture.


Step 3

Take small portions of the mixture and roll them into evenly sized meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on the prepared baking sheet, leaving some space between each one.


Step 4

Bake the meatballs in the preheated oven for approximately 20-25 minutes or until they are cooked through and have a golden-brown crust. You can also use a meat thermometer to ensure the internal temperature reaches 160°F (71°C).


Step 5

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