Looking for a gluten free recipe for homemade meatballs? Depending on how you like your meatballs, you may just ball up some meat and cook it, but for traditional meatball lovers, it really isn’t that easy. 
For that type of meatball lover, below is a recipe for gluten free meatballs that you can try the next time you make Tinkyada pasta!
Gluten Free Meatballs Recipe
Meatball Ingredients:
- 1 small to medium sweet onion
- 4-5 cloves garlic, peeled, cut in half
- 1 medium carrot, peeled, cut into several pieces
- 1 pound of organic grass fed ground beef or buffalo- either works
- 1 pound of organic ground pork
- 1/2 cup Annie’s Naturals or Muir Glen Organic Ketchup
- 1 tablespoon organic molasses (this helps bind the mixture)
- 1 tablespoon balsamic vinegar
- 1/4 cup finely chopped fresh Italian parsley
- 1/3 to 1/2 cup gluten-free herbed bread crumbs
- 1/4 teaspoon cinnamon (my secret ingredient!)
- 1 teaspoon fine sea salt
- Dash of red pepper flakes, for heat, if desired
- Olive oil, as needed
Meatball Directions:
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper.
- Toss the onion, garlic and carrot pieces into a food processor and pulse until the texture is very finely diced. Set aside.
- In a large mixing bowl, briefly stir together the ground beef and pork.
- Add in the processed onion, garlic and carrot mixture, ketchup, molasses, balsamic vinegar, parsley, gluten-free bread crumbs, sea salt and pepper flakes. Mix gently to combine. Try not to over-mix (over-mixing makes a dense meatball).
- Rub a little olive oil on your hands and form the meatball mixture into balls (roughly the size of golf balls). Place them on the lined baking sheet. (You should end up with about 20-24 balls)
- Bake the meatballs in the center of the pre-heated oven for about 30 minutes until done (no longer pink in the center).
Note: Smaller meatballs cook faster, so if your meatballs are smaller, check them at 20 minutes. If you make ginormous balls, Darling, they’ll take longer to cook through. Adjust baking times accordingly.
[Recipe Courtesy of Karina's Kitchen]
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These meatballs were really good! I didn’t have any gluten free breadcrumbs, so I crushed up some GF crackers and used those instead. The meatballs didn’t stay together that well, but they were very good. They had a sweet flavor. Mmmm.