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Gluten Free Meatball Sub Skewers

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer
Cuisine: Italian
Keyword: appetizer, game day, Gluten Free, meatballs, skewers
Servings: 12
Author: The Gluten Free Gathering


  • 14oz frozen gluten free pizza dough, thawed (I used Wholly Gluten Free)
  • 1 tablespoon gluten free flour
  • 36 gluten free meatballs (uncooked)
  • 1 cup shredded mozzarella cheese
  • 2 cups marinara sauce
  • 1/4 cup roughly chopped fresh basil leaves


  • Preheat the oven to 375 degrees.
  • Utilize the recipe on my site for GLUTEN FREE MEATBALLS. The recipe will yield approximately 36 meatballs, which will be just enough to make 12 skewers (each with 3 meatballs). When making the meatballs, I recommend using a one-tablespoon sized spring loaded scooper to ensure that the meatballs are uniform in size.
  • To make assembly simple, I like to line a baking sheet with parchment paper and neatly place the uncooked meatballs on the tray as I finish rolling them. Then when I need to place them on the skewers they are easily within reach with no fuss needed.
  • Before getting started make sure you have everything that you need:
    - prepared meatballs on a parchment lined baking sheet
    - thawed gluten free pizza dough
    - a bit of gluten free flour to sprinkle a work surface with
    - a knife
    - 12 – 10″ metal skewers (wooden skewers can prove to be difficult to work with in this recipe, so I opt for metal).
    - 2 large parchment lined baking sheet for the skewers (place 6 skewers on each sheet)
  • Begin by lightly sprinkling your work surface with a bit of gluten free flour. Using a rolling pin or your hands, shape the pizza dough into a 6″ x 4″ rectangle.
  • Using a knife, slice the dough into 12 relatively equal portions.
  • Remove one section of the dough and gently roll it into an 8″ rope. I would recommend working with half of the dough at one time. Make six ropes, and then move on to assembling the skewers.
  • Begin by laying one 10″ metal skewer onto your work surface. Thread one end of dough rope onto the skewer; add 1 meatball, leaving 1/4 inch of space between the dough and each meatball.
  • Repeat this back and forth threading motion with the dough rope and 2 additional meatballs. Place the completed skewers 1 inch apart on cookie sheet.
  • I find it best to let the metal skewer do all of the work for you. The dough and meat will slide easily through the skewer. Instead of pushing the dough and the meatball onto the skewer, I would instead push the skewer through them.
  • I would opt to use two baking sheets, each with 6 completed skewers on each. Overcrowding the baking sheets can make things a bit messy.
  • Bake the skewers for 20 minutes or until a meat thermometer inserted into the center of the meatballs registers 165 degrees.
  • Remove the baking sheets from the oven. Scatter 1 tablespoon of shredded mozzarella cheese over each skewer.
  • Return the baking sheets back to the oven and bake at 375 degrees for an additional 3 minutes or until the cheese is melted.
  • While the cheese is melting, warm up 2 cups of your favorite marinara sauce to serve with the skewers.
  • Remove the skewers from the oven. Allow them to sit for 2 minutes before serving. Please note that the skewers may still be hot; use caution when serving. You may opt to remove the skewer before serving.