Our secret ingredient makes these gluten-free meatballs the best you’ll ever make. Give them a try and watch your family gobble them up.
If you need to eat gluten-free, it can be tricky to find your favorite Italian dishes because so many classic Italian comfort foods are loaded with gluten-containing ingredients that just don’t taste the same when you remove the gluten. Same goes for if you’re doing a keto diet.
Sure, you could just remove the breadcrumbs from meatballs but they don’t taste the same and what’s the fun in that? I have a super-easy substitution for making gluten-free meatballs that have that crave-worthy taste and texture of these Classic Italian-style Meatballs.
Secret to Gluten-Free Meatballs
The secret is almond meal. I love the simple swap of using almond meal in place of traditional breadcrumbs. It mimics the texture of the breadcrumb, making it the perfect substitution.
These meatballs are loaded with classic flavor and they taste wonderful with marinara and spiralized vegetable noodles or your favorite gluten-free pasta. (If you’re having trouble finding a gluten-free pasta you enjoy, here are some you can look for at the store that we’ve found have the flavor and texture that we all love.)Print
- 2 and 1/2 Tbsp. extra virgin olive oil, divided
- 1/4 cup minced onion
- 2 garlic cloves, minced
- 1/2 cup almond meal
- 1 large egg
- 1 Tbsp. whole milk
- 1 tsp. Italian seasoning
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 1 lb. ground beef
- Place a large skillet over medium heat. Add 1/2 tablespoon of the olive oil and allow it to heat. Add the onion to the skillet and sauté until translucent, about 5 minutes. Add the garlic, and cook for an additional 2 minutes. Remove from the skillet.
- In a bowl, add the onion and garlic, almond meal, eggs, milk, Italian seasoning, salt and pepper. Whisk everything together. Add the beef and mix well with a fork or your hands, incorporating everything evenly but don’t overmix or it will make the meat tough. When everything is mixed together, take about 2 tablespoons of the meat and roll into meatballs.
- Heat the remaining olive oil in the skillet over medium heat. Add the meatballs and turn the heat to medium low. Sauté the meatballs for 15 to 20 minutes, flipping them over occasionally. When they’re cooked through, remove from the heat and serve with desired sauce and gluten-free noodles.
This post originally appeared in January 2018 and was revised and republished in January 2021.