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Gluten-free meatballs in a blow with marinara sauce.

Quick and Easy Gluten-free Meatballs

Sara Vaughn
Nothing says welcome to family dinner night like a pile of easy-to-make homemade gluten-free meatballs that leaves you with the comforts of home even after you're gone!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Italian
Servings 6
Calories 315 kcal


  • 1 Pound Ground Pork
  • 1 Pound Ground Beef
  • 2 Large Egg Yolks See notes for making these egg-free meatballs.
  • 2 Cloves Garlic minced
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Worcestershire Sauce You could also use coconut aminos.
  • 2 Tablespoons Italian Seasoning
  • 1 Teaspoon Salt
  • ¼ Cup Parmesan or ecorino Romano Cheese optional


  • Mix all the ingredients into a bowl.
    1 Pound Ground Pork, 1 Pound Ground Beef, 2 Large Egg Yolks, 2 Cloves Garlic, 2 Tablespoons Olive Oil, 2 Tablespoons Worcestershire Sauce, 2 Tablespoons Italian Seasoning, 1 Teaspoon Salt, ¼ Cup Parmesan or ecorino Romano Cheese
  • Gently mix the meat and other ingredients until you have a uniform mixture.
  • Shape the meatballs into desired size.

On the Stove

  • Add a little bit of extra olive oil to a skillet over medium heat.
  • Place the meatballs in batches in the skillet, making sure not to overcrowd them.
  • Once the meatballs are browned, cover the skillet, lower the heat to low, and continue cooking until the meatballs are firm and cooked through. This should take about 15 minutes total.

In the Oven

  • If you are cooking the meatballs in the oven, preheat the oven to 400 °F.
  • Place the meatballs onto a baking sheet lined with parchment paper.
  • Bake the meatballs for 10 minutes, and then turn the meatballs over with a spatula.
  • Continue baking the meatballs until they are browned and cooked through 10-15 minutes.

Meatballs in the air fryer.

  • Preheat your air fryer to 375 °F.
  • Place your meatballs, not crowded, in the air fryer and cook them for about 10 minutes.
  • Rotate the meatballs and then cook them for an additional 5-10 minutes or until they are browned and cooked through.


Tips and tricks.
  • Use the right fat ratio for your meats. Since this recipe calls for a mixture of ground beef and pork, it is okay to use leaner ground beef. If you are just going to use ground beef to make these gluten-free meatballs, you really want something close to an 80/20 blend of ground beef. This will help you not end up with dry meatballs.
  • Do NOT overwork the meat. - Meatballs are like pie crust; the more you work it, the tougher the final results will be. You want to make sure you are gently mixing and shaping your gluten-free meatballs by hand.
  • Make each meatball equal sizes. - When it comes to cooking meatballs in any sort of quantity, you want to make sure they cook at the same time. You are much less likely to have some over or undercooked meatballs in the batch if make them all the same size. I like to use a small cookie scoop to portion out my meatballs before shaping them for consistent results.
  • Do NOT crowd your meatballs. - No matter how you are cooking these gluten-free meatballs, know that they need a little space. If you cook them very close together, you'll end up with meatballs that aren't always cooked evenly. They need space to breathe so they can brown and get air to cook thoroughly.
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