Gluten Free Italian Meatballs are made from a blend of ground pork and beef. They are seasoned with a mix of Italian herbs and dairy free parmesan-style cheese. Our Italian meatballs are Top 9 allergen friendly as well as gluten, egg and dairy free.
Jump to:
- Why We Like Gluten Free Italian Meatballs Recipe
- Ingredients
- The Ingredient Low Down
- Instructions/ Directions and Tips
- Low Food Waste Tips
- Like This Recipe? Sign up to our Newsletter so you never miss a recipe.
- Substitution Ideas
- Variations and Adaptations
- Equipment Needed to Make This Gluten Free Meatball Recipe
- Storage and Reheating Instructions
- Storage for Leftover Allergen Friendly Italian Meatballs
- Gluten Free Italian Meatballs as Leftovers for Lunch
- Our Top Tip for Making your Own Italian Seasoning Mix
- What To Serve With Egg Free Italian Meatballs
- Other Recipes You May Enjoy
- Have You Made Our Egg Free Italian MEatballs? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- 📖 Recipe
- Food Safety
- Latest Posts
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Why We Like Gluten Free Italian Meatballs Recipe
Italian meatballs are little roung nuggets of savoury goodness that are a staple in Italian cuisine. We decided our family needed a top 9 allergen friendly Italian meatball recipe to give our dinner menus variety. Gluten free Italian meatballs make a fantastic meal to have as a side with a salad to a top pasta. Another popular way to eat meatballs is on buns as subs. We wanted to add a new food that is versatile like these egg free Italian meatballs are.
By covering them in Italian marinara at the end of cooking it helps to keep them moist and delicious. Each meatball is perfectly seasoned and we cook them until tender and juicy perfection. The slightly crispy outside from browning the ground meatballs adds that satisfying taste to each bite.
These dairy free meatballs freeze really well. This makes them the perfect prep ahead meal. When making one batch we often double the meat and bread mix to have plenty left over for quicker dinners later on when we don't want to cook.
Ingredients
- Gluten Free Bread Crumbs, fine
- Dairy Free Milk, plant based
- Fresh Parsley
- Garlic
- Onion
- Italian Seasoning
- Dairy Free Parmesan-like Cheese (optional)
- Salt
- Pepper
- Ground Pork
- Ground Beef, lean
- Olive Oil
- Italian Marinara Sauce (our recipe can be found here)
See recipe card for quantities.
The Ingredient Low Down
Gluten Free Bread Crumbs
The bread crumbs can be bought as crumbs or made from the ends of the bread that is safe for you. It is best to use really fine bread crumbs rather than gluten free panko bread crumbs. If using the panko ones or making your own, the easiest way to get properly fine crumbs is to use a food processor and an S utility blade.
How to make Gluten Free Bread Crumbs
When we make our own crumbs we use the bread ends that no one eats. We refuse to waste them as the loaves are expensive and tossing them would be wasteful for us. To make crumbs - we leave the ends out to dry them or store them in the freezer until we get a bag full. If frozen, thaw and then leave them out to dry overnight.
Really humid homes may need to dry the bread in the oven. In the oven you can cut them in cubes, spread them on a cookie sheet and bake for 15-30 minutes at 225F, checking them often so they do not burn.
Once dry, pulse the cubes in the food processor until they are fine breadcrumbs.
Dairy Free Milk, plant based
We use gluten free oat milk but any safe for your allergies, plant based milk can be used. The primary use is to soften the bread crumbs to help the meaty spheres hold together. Canned coconut milk can be used but it may flavour the meatballs with a bit of coconut flavour.
Fresh Parsley, Salt, Pepper, and Dry Italian Seasoning
The parsley is best fresh. It can be used in the dry form. If using dry parsley, reduce the amount to 1 Tbsp. The opposite for the dry UItalian seasoning if using fresh herbs instead. In this case triple the amount of herbs to 3 Tbsps of fresh Italian herb mix.
Check all the dried herbs and spices, salt and pepper included, for cross contact in the packaging and manufacturing plants. Many herbs and spices have “may contain” warnings however those cannot be relied upon as they are not regulated.
Garlic and Onion
Fresh is best for this gluten free meatball recipe. Yellow onion is usually the best choice in a dish like this. However, white onions could be used. Shallots are generally too mild in flavour once cooked in this dish and red onions will give a different taste and colour than the traditional one we are going for.
Dairy Free Parmesan-like Cheese
We made this optional as not everyone can find a suitable dairy free parmesan option. We like Follow Your Heart shreds which are chopped down into fine parmesan shreds. The other parmesan-like product we use is the Violife block.
We shred this one ourselves finely with a microplane or grater. If desired and it is safe for your allergies nutritional yeast could be used but check first that it is okay for you as many contain gluten or may contain other allergens.
Ground Pork and Beef
Traditional Italian meatballs are made with a 1 to 1 mix of ground pork and lean beef or mince. We do use that in this recipe but have made it with either only beef or only pork as that is what we have had on hand.
The nice thing about this recipe is it can be made with other ground meats like chicken, venison, bison, lamb, or turkey. This is perfect for those with allergies to certain meats. Make it with what works best for your budget and allergies.
Oil
Just a bit is used to help brown up the outside of the meatballs. Use whichever oils work well for you at the temperatures in this recipe for food safety.
Italian Marinara Sauce
This is the part where you can save the most time. It can be a jarred sauce or a homemade one made another day. Use whatever works for you and your family.
Usually marinara is a tomato based sauce but we do know not everyone can have tomatoes. If squash based sauces are better for you try our squash based sauce like our Tomato-less Pasta Sauce without the optional ground meat in that recipe. Our tomato based Italian Marinara Sauce Recipe will be posted soon.
For jarred sauces we like to use Rao’s Marinara Sauce or Nomato Marinara Sauce but use what is best for your family and tastes.
Instructions/ Directions and Tips
Mixing the Ingredients
1- In a large bowl measure out the Gluten Free Bread Crumbs.
2- Pour over the dairy free plant milk and mix the bread crumbs into the plant based milk with a spoon. Stir until all the crumbs have soaked up the milk. Set aside to let the crumbs soften for 5 minutes. Use this time to mince the garlic and onions as well as grate the dairy free parmesan-style cheese.
3- After letting the bread crumbs soften, add the parsley, garlic, onion, Italian spices, grated dairy free parmesan, salt and pepper to the large bowl. Mix the ingredients in the bowl with a spoon.
4- To the large bowl incorporate the ground pork and ground beef with your hands mixing the two meats together and into the bread crumb and herb mix. Get all the way to the bottom of the bowl to make sure there aren’t pockets of bread crumbs and the meat and bread mix are evenly distributed.
How to form meatballs
5- Wet your hands or wear food safe gloves and wet them when they are on your hands.
6- With a medium scoop spoon out balls of meat and bread mix into the palm of our hand.
7- Roll the meat between your palms to form 1 ½ inch meatballs.
8- Place the formed balls on a clean plate while the rest of the balls are rolled out. This recipe makes approximately 20 one and a half inch meatballs.
Cooking the meatballs
9- Preheat the oven to 400 F
10- In a large flat bottomed pan over medium high heat heat 1 tablespoon of olive oil.
11- When the oil has been heated, place some of the meatballs in the pan about ½ inch apart to not overcrowd the pan. (see Notes)
12- Let the meatballs cook for 1-2 minutes and turn them to brown on all sides.
13- When all sides are browned, transfer the partially cooked meatballs to a lightly oiled casserole dish. It can take 5-10 minutes to brown all sides.
14- Repeat steps 10-13 and add a bit more olive oil as needed.
15- When all the meatballs have been browned or the casserole dish is full, pop it in the preheated oven for 15-20 minutes, or until fully cooked inside. They should reach an internal temperature of 175F.
The Sauce
16- While the meatballs are finishing their cooking in the oven, heat the marinara sauce in a large pot on the stove over medium heat. Bring it to a light boil and turn it down to a low simmer for about 5 minutes.
17- After the meatballs have finished cooking in the oven, transfer them to the marinara sauce. Gently stir the sauce so the meatballs do not break apart. Get them all fully coated with sauce and serve.
Hint: Preheat the oven while browning the meatballs in batches in the pan so the cooking will not take as long.
Low Food Waste Tips
Tip 1- Use the parsley stems and some leaves finely chopped by hand or with a knife. Don’t throw those stems out. As long as they are finely chopped they work well in a recipe like this.
Tip 2- Make your own bread crumbs by saving, drying out, and blitz in a food processor until it is fine bread crumbs.
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Substitution Ideas
- Oil free - to brown the meat without oil use a splash of beef stock in the pan until the meatballs release their fat to help them not stick. For the oven, instead of oiling the casserole dish use a sheet of parchment paper to keep the globes from sticking.
- Nutritional Yeast - Instead of dairy free parm a little bit of gluten free nutritional yeast can be used. A little goes a long way so use it sparingly.
- Other meats - the ground pork and beef can easily be replaced with all pork, all beef, or another type of ground meat including bison, venison, turkey, chicken, or lamb.
Variations and Adaptations
- Spicy - to give the meatballs a bit of a kick ⅛ -¼ teaspoon of dried crushed red chilli flakes can be added.
- Extra binding agent - adding in 3-6 Tbsps of Aquafaba add a bit more of a meat binder if the meatballs aren’t sticking together well when making into balls.
- Extra Tomato- add 1 tablespoon of Tomato paste to the meat balls for a bit more tomato taste.
Equipment Needed to Make This Gluten Free Meatball Recipe
You really do not need anything special for this recipe. Most of the items should be pretty standard kitchen equipment.
- Large Bowl
- Spoon
- Medium Scoop (not needed but super handy to have)
- Flat Bottomed Frying Pan
- Oven Safe Casserole Dish
- Large Pot
Storage and Reheating Instructions
Storage for Leftover Allergen Friendly Italian Meatballs
It is best to store the gluten free meatballs and the sauce in a well sealing container with a lid. We prefer to portion out the meatballs into one portion and family portions when we make the meatballs for easy dinners and lunches later in the month. The sauce and meatballs are almost always stored together.
-Fridge
In the fridge the Allergen Friendly Italian Meatballs in Marinara Sauce will keep for up to 3 days if stored at the correct temperature.
-Freezer
In a container the gluten free Italian meatballs will store for up tp 3 months.
Reheating
For reheating gluten free frozen meatballs, defrost before reheating. For food safety it is best to only reheat food once.
-Stove Top
Put the sauce and meatballs in a small or medium pan that has been heated over medium heat. Add ¼-½ cup of water and mix it in, then cover over with a well fitting lid. Bring the sauce to a boil. Reduce the heat to allow the sauce to simmer but not boil. Simmer for 5-8 minutes or until the meatballs have heated through, stirring occasionally.
- Microwave
We prefer to cut the meat balls in half for microwave reheating. In a microwave safe bowl place the leftover marinara sauce, place the meatballs in the sauce and heat for 1 minute 15 seconds. Stir and check to see if the sauce and meatballs are heated through. If so they are ready to serve. If not - keep heating for another 40 seconds, stir and check again, repeat as needed.
Gluten Free Italian Meatballs as Leftovers for Lunch
When we send these for school we either send them with pasta and lots of sauce, or as meatballs alone. No matter what we serve with them we always cut the meat balls into little pieces that are easier to swallow. The kids are not as closely monitored whilst eating as they would be at home and with one of our kids having a narrowed oesophagus from a condition called EoE we have to be mindful to always cut food in smaller than usual bites to try decrease the chance of choking.
How to Send
The pasta and meatballs or just meatballs in Italian marinara sauce get heated on the stove. Follow the reheating instructions in the sections above.
Pour hot water in a thermos while the meatballs re-heat and cover loosely with its lid. Set the thermos aside and finish reheating the lunch. When it is ready to put in the thermos, empty the water from the container and spoon in the meatballs sauce and noodles, if using.
Send with a fork and spoon.
Other ways to send meatballs as lunch
The other way is we will send them in a gluten free bun as a meatball sub. We slice the meatballs so they are easier for the kids to eat. Put the meatballs and a bit of sauce on the bun, a small sprinkling of grated dairy free cheese on the top of the meatballs. The sandwich should go in a microwave safe container with a lid for storage.
At school the kids can remove the lid and heat the sub up slightly for 1 - 1 minute 15 seconds in the microwave. Let it cool slightly before eating. Check with your school on how the microwaves are kept clean and the risk of cross contact in using it. Send napkins with this sub. We like to do this one on Fun Lunch days as some of the other students are ordered in Subs.
Our Top Tip for Making your Own Italian Seasoning Mix
Make your own Italian Seasoning Mix with dry herbs after checking for cross contact with the manufacturer. In a small bowl mix dried oregano, basil, thyme, marjoram and rosemary. A good general ratio is 2 parts of everything except rosemary which is only 1 part in the mix. This means add 2 teaspoons of all the spices in the bowl except rosemary of which you only add 1 teaspoon. Mix it well, put it in a small jar with a lid and store in a dark place for up to 6 months.
If using Fresh herbs chop and use 3 times the amount you would dry. It is harder to use fresh herbs as they won’t keep well for more than 2-3 days once cut, so they do not store well without drying. For the above still use the same ratio but only make enough for the dishes you are using immediately.
What To Serve With Egg Free Italian Meatballs
We make these egg free Italian meatballs and serve them cooked in marinara sauce.
Excellent sides to serve gluten free Italian meatballs with are:
Gluten and wheat free pasta
A nice Gluten free Bun or Garlic bread and top the meatballs with diary free cheese that is melted.
Or served with a salad such as:
And MORE!
Party food
If you are looking for a great appetiser for party food make the meatballs no larger than 1 inch in diameter. After cooking, serve in a chafing dish with marinara sauce or on a gluten free bread triangle topped with melted dairy free cheese and a fresh basil leaf.
Other Recipes You May Enjoy
Egg Free Turkey Meatballs and Gravy
Dairy Free Carbonara-style Pasta
Have You Made Our Egg Free Italian MEatballs? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
📖 Recipe
Equipment
- Large Bowl
- Spoon
- Medium Scoop
- Flat Bottomed Frying Pan
- Oven Safe Casserole Dish
- Large Pot
Ingredients
- ½ Cup Gluten Free Bread Crumbs fine
- ½ Cup Dairy Free Milk plant based
- ¼ Cup Fresh Parsley chopped
- 3 Cloves Garlic minced
- 1 Large Onion minced
- 2 Tbsps Italian Seasoning
- 2 Tbsps Dairy Free Parmesan-like Cheese finely grated (optional)
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 1 Lbs Ground Pork
- 1 Lbs Ground Beef lean
- 2 Tbsps Olive Oil
- 25 oz Italian Marinara Sauce jarred or homemade
Instructions
- In a large bowl measure out the Gluten Free Bread Crumbs.
- Pour over the dairy free plant milk and mix the bread crumbs into the plant based milk with a spoon. Stir until all the crumbs have soaked up the milk. Set aside to let the crumbs soften for 5 minutes. Use this time to mince the garlic and onions as well as grate the dairy free parmesan-style cheese.
- After letting the bread crumbs soften, add the parsley, garlic, onion, Italian spices, grated dairy free parmesan, salt and pepper to the large bowl. Mix the ingredients in the bowl with a spoon.
- To the large bowl incorporate the ground pork and ground beef with your hands mixing the two meats together and into the bread crumb and herb mix. Get all the way to the bottom of the bowl to make sure there aren’t pockets of bread crumbs and the meat and bread mix are evenly distributed.
- Wet your hands or wear food safe gloves and wet them when they are on your hands.
- With a medium scoop spoon out balls of meat and bread mix into the palm of our hand.
- Roll the meat between your palms to form 1 ½ inch meatballs.
- Place the formed balls on a clean plate while the rest of the balls are rolled out. This recipe makes approximately 20 one and a half inch meatballs.
- Preheat the oven to 400 F
- In a large flat bottomed pan over medium high heat heat 1 tablespoon of olive oil.
- When the oil has been heated, place some of the meatballs in the pan about ½ inch apart to not overcrowd the pan. (see Notes)
- Let the meatballs cook for 1-2 minutes and turn them to brown all sides.
- When all sides are browned transfer the partially cooked meatballs to a lightly oiled oven safe casserole dish. It can take 5-10 minutes to brown all sides.
- Repeat steps 10-13 and add a bit more olive oil as needed.
- When all the meatballs have been browned or the casserole dish is full, pop it in the preheated oven for around 15 minutes, or until fully cooked inside. They should reach an internal temperature of 175F.
- While the meatballs are finishing their cooking in the oven, heat the marinara sauce in a large pot on the stove over medium heat. Bring it to a light boil and turn it down to a low simmer for about 5 minutes.
- After the meatballs have finished cooking in the oven, transfer them to the marinara sauce. Gently stir them into the sauce so they do not break apart and serve.
Notes
Nutrition
Food Safety
- Cook to a minimum temperature of 175 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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