Can I double the recipe?

Yes! I always double or triple this recipe because it leftovers taste great and the meatballs freeze well. For two pounds, I typically mix 1/2 cup almond flour and 1/2 cup oat flour for the best texture.

Can I use ground turkey in meatballs instead of beef?

Yes. For the best flavor, use ground turkey with a slightly higher fat content, like 93% lean. Very lean turkey can result in drier meatballs.

Can I make these meatballs ahead of time?

Yep! Shape the raw meatballs and store them in a large airtight container in a single layer for up to 24 hours. When ready to cook, place them on a prepared baking sheet and bake as directed.

Can I pan fry gluten free meatballs instead of baking?

Sure can! Just cook the meatballs in a large skillet over medium heat, turning occasionally, until browned on all sides and cooked through.

Easy Gluten Free Meatballs

Name: Easy Gluten Free Meatballs
Prep time: 10 min
Cook time: 19 min
Total time: 29 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 large egg; ½ cup oat flour or almond flour; 1 teaspoon onion powder; 1 teaspoon dried oregano; ¾ teaspoon garlic powder; ½ teaspoon sea salt; ⅛ teaspoon ground pepper

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Recipe

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Easy Gluten Free Meatballs

These easy gluten free meatballs are simple, flavorful, and made with everyday pantry staples. No breadcrumbs, no fuss! They bake up tender and juicy thanks to a quick oven method. Perfect for weeknight dinners, meal prep, or adding to pasta or bowls for an easy protein option.

Prep: 10Cook: 19Total: 29 minutes

Servings: 12 meatballs 1x

Ingredients

1 lb ground beef
1 large egg
½ cup oat flour or almond flour
1 teaspoon onion powder
1 teaspoon dried oregano
¾ teaspoon garlic powder
½ teaspoon sea salt
⅛ teaspoon ground pepper

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Instructions

Prep: Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
Mix: In a large bowl, add the beef and egg and mix to combine. Add the flour, salt, garlic, onion, oregano, and pepper, and mix until evenly combined. Don’t overmix. When meatballs are tough, it’s often because they’re overworked.
Shape: Form the mixture into 1 ½ inch balls and place on the prepared baking sheet. This recipe will make about 12-14 meatballs.
Bake: Bake for 17-19 minutes, or until golden brown and the inside reaches 165°F on an instant-read thermometer.

Notes

Use a higher fat ground meat for the best flavor. I typically use 85% lean ground beef for meatballs to keep them juicy and moist.
You can use oat flour or almond flour for this recipe. My kids absolutely LOVE the oat flour because it makes the meatballs soft and moist. They also freeze well and leftovers are amazing!
If you use oat flour, the mixture will be a little sticky. To prevent sticking, wet your hands slightly before rolling into meatballs.
To double the recipe: Use 1/2 cup almond flour and 1/2 cup oat flour. It gives them the perfect texture!
To serve with marinara sauce: Heat the marinara sauce in a medium saucepan over medium heat. Once the sauce is warm, add the meatballs to the pan and gently stir so the meatballs are coated in the sauce. Let the meatball simmer on low heat for 2-4 minutes. Garnish with chopped parsley!
I love using Jovial Gluten Free Brown Rice Pasta for serving.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/easy-gluten-free-meatballs/