Gluten Free Meatballs

These Gluten Free Meatballs are flavorful little bundles that are incredibly versatile. Serve them with your favorite pasta, in soup, or as a tasty little appetizer.

My family’s most requested meal is spaghetti and meatballs. And if you would ask them which they liked better, the pasta or the meatballs, there’d be no contest. Meatballs for the win! As a result, I make a lot of meatballs.

But meatballs can be used as so much more than just a compliment to pasta. They are incredibly versatile. Try adding them to your favorite soup or including them as part of an Italian inspired charcuterie board. They are the perfect little appetizers when brushed with your favorite glaze or dipped in marinara sauce. And if you check back in tomorrow, I will have an absolutely unique and amazing appetizer for you that utilizes the meatball recipe included in this post.

How to Make Gluten Free Meatballs

I come from an Italian family. My grandparents were born in Italy, and they were serious about their Italian food. I was always taught that using soft, fresh bread makes the best meatballs, and I could not agree more. While many opt to use breadcrumbs in their meatballs, I always use bread.

Begin by selecting two slices of your favorite gluten free bread. I typically use either Canyon Bakehouse’s Mountain White or Three Bakers White Bread (pictured here).

Next, you will want to moisten up the bread. Begin by adding 1/4 cup of milk to the bread. Pour the milk directly over the bread and allow it to soak in for 5 minutes.

Then add 2 tablespoons of grated parmesan cheese, 1/4 teaspoon salt, 1 tablespoon dried Italian seasoning, and 1 tablespoon prepared pesto (optional). Using a fork or your hands, mash all of the ingredients together. You want the bread to be broken down completely, paying extra attention to the crusts which may require a little extra mashing.

Add one pound of your preferred ground meat. I typically opt to use ground turkey meat. Turkey meat is usually a leaner option, yielding less fat and grease. You can certainly use beef, chicken, meatloaf mix, or even bison (which is so good).

Using either a fork or your hands, combine the meat and the bread mixture together. You want to be sure not to overmix the two. Overmixing will produce a gummy, tacky mixture that will yield tough meatballs. Simply fold the two together until the bread mixture is evenly distributed throughout the meat and both hold together.

Using a spring loaded 1 tablespoon sized cookie scoop, scoop out level scoops of the meat mixture. Gently roll the meat together into a ball and place onto a parchment lined baking sheet. This recipe yields roughly 36 miniature sized meatballs.

Place the baking sheet into an oven preheated to 350 degrees. Bake for 20 minutes or until a meat thermometer registers 165 degrees when inserted into the center of the meatball.

That’s it. The perfect little bundle of goodness ready to include in your special dish!

Gluten Free Meatballs

2 slices fresh gluten free sandwich bread
1/4 cup milk
1/4 teaspoon salt
1 tablespoon dried italian seasoning
1 tablespoon prepared pesto (optional)
2 tablespoons grated parmesan cheese
1 pound ground turkey meat

Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper. Set aside.
Select two slices of your favorite gluten free bread. I typically use either Canyon Bakehouse’s Mountain White or Three Bakers White Bread. Moisten up the bread. Begin by adding 1/4 cup of milk to the bread. Pour the milk directly over the bread and allow it to soak in for 5 minutes.
Add 2 tablespoons of grated parmesan cheese, 1/4 teaspoon salt, 1 tablespoon dried Italian seasoning, and 1 tablespoon prepared pesto (optional). Using a fork or your hands, mash all of the ingredients together. You want the bread to be broken down completely, paying extra attention to the crusts which may require a little extra mashing.
Add one pound of your preferred ground meat. I typically opt to use ground turkey meat. Turkey meat is usually a leaner option, yielding less fat and grease. You can certainly use beef, chicken, meatloaf mix, or even bison (which is so good)
Using either a fork or your hands, combine the meat and the bread mixture together. You want to be sure not to overmix the two. Overmixing will produce a gummy, tacky mixture that will yield tough meatballs. Simply fold the two together until the bread mixture is evenly distributed throughout the meat and both hold together.
Using a spring loaded 1 tablespoon sized cookie scoop, scoop out level scoops of the meat mixture. Gently roll the meat together into a ball and place onto a parchment lined baking sheet. This recipe yields roughly 36 miniature sized meatballs
Place the baking sheet into an oven preheated to 350 degrees. Bake for 20 minutes or until a meat thermometer registers 165 degrees when inserted into the center of the meatball.

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