Gluten Free Meatballs

Meatballs are a great option to make a double or triple batch to put in the freezer for those busy days when you need a quick meal. These meatballs are gluten free yet perfectly moist and hold together well. Come into my kitchen with me and let’s make gluten free meatballs.

What You Need:

Ground Beef and Sausage: I use a mixture of both ground beef and bulk sausage because the fat from the sausage keeps the meatballs moist. As always, I encourage you to buy your meat from a local farmer. Read Local Food Resources to find a farmer.

Almond flour: The best almond flour is Blue Diamond Almond Flour. It is finely sifted which means the final product will not be gritty.

Parmesan Cheese: To avoid anticaking agents or other added ingredients, buy the wedge of parmesan and shred it yourself.

Parchment Paper and Foil: My favorite parchment paper is Katbite Unbleached parchment paper. It is 300 square feet which will last me about 5 months.

How to Make Gluten Free Meatballs

Preheat your oven to 350 degrees Fahrenheit.

First, in a large bowl, put in the ground beef and sausage.

Next add the eggs, almond flour, shredded parmesan cheese, and seasonings. Combine the ingredients until everything is thoroughly mixed together.

Afterward, form the meatballs. A meatball can be anywhere from 1 ounce to 3 ounces each. Today I will be making 1.5-ounce meatballs.

From left to right .5-ounce, 1.5 ounce, 3-ounce meatballs.

At this time get out your kitchen scale and weigh each meatball. Roll it in your hand to make a smooth ball then place the meatball on the prepared cooking sheet. Repeat the process until all the meatballs are done.

Put the meatballs into the oven and bake for 30-35 minutes or until the internal temperature is 165 degrees Fahrenheit.

After taking them out of the oven use tongs to take the meatballs off of the cooking sheet while they are still hot and place them in a bowl to cool.

Finally, when the meatballs are cool you can use them immediately or place them on a clean parchment lined cooking sheet and flash freeze the meatballs. They can be frozen for up to 2 months.

How to Use Gluten Free Meatballs

Because they are flash frozen you can take out the exact amount you need which is so convenient. The classic spaghetti and meatballs, Swedish meatballs, BBQ meatballs (use Honey Sweetened BBQ Sauce), and soup are just a few recipes they can be used in.

gluten free meatballs

Gluten Free Meatballs


  • 3 lbs ground beef
  • 1 lbs bulk sausage
  • 3 tsp sea salt
  • 3 tsp garlic powder
  • 3 tsp oregano
  • 2 tsp basil
  • 3 tsp onion powder
  • 2 tsp parsley
  • 8 ounces parmesan cheese, shredded
  • 2 eggs
  • 1 cup almond flour


  • In a large mixing bowl, combine 1 pound bulk sausage, 3 pounds of ground beef, 2 eggs, 1 cup of almond flour, 8 ounces of shredded parmesan cheese, and all of the seasonings.
  • Weigh each meatball to the size you want, anywhere from 1.5 ounces to 3 ounces. This way the meatballs will all be the same size and finish cooking at the same time.
  • Roll each meatball to make them look uniform and place them on a parchment lined cooking sheet.
  • Bake at 350 degrees F. for around 35 minutes or until the internal temperature is 165 degrees F.
  • Use tongs to take the meatballs off of the tray and into a bowl to cool. Use immediately or line a cooking sheet with new parchment paper and put the meatballs on the tray in a single layer. Flash freeze them for several hours. Put the meatballs in a freezer bag and store in the freezer for up to two months.

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