Homemade Italian Meatballs (2024)

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Here's a Homemade Italian Meatballs recipe that's hearty, with robust Italian meaty flavor and a hint of fresh Italian spices that is not only easy to make but really brings your gluten and dairy free Italian recipes back to life.

We have yet to find a decent allergen friendly frozen Italian meatball brand available in our area. Who knows why they think you need dairy and gluten in frozen store bought meatballs... so, we decided to make our own Italian Meatballs for all our Italian dish needs.

No more meatballs that fall apart or have a funky flavor. And definitely no meatballs with absolutely no flavor, this easy, allergen-friendly recipe was made just for you with the perfect authentic flavoring and texture in mind.

You don't have to look at those dairy and gluten-ridden meatballs with envy anymore because you'll be ready to have all the safe Italian Meatballs you need on hand and in the freezer ready to go.

Homemade Italian meatballs ingredients

ground beef
Italian sausage— always check that your Italian sausage is gluten free. Some brands will list wheat in the ingredients, so be cautious and always check the label.
gluten free bread crumbs— use a safe brand or make your own
beef broth— the Pacific brand is our go-to. Dairy free milk can be substituted.
egg
Worcestershire sauce— in the US Lea and Perrins is gluten and dairy free and a brand we like to use
diced sweet onion
Italian seasoning blend— our favorite is the McCormick brand
garlic powder
salt
ground pepper
optional- we enjoy topping these baked meatballs with fresh chopped basil and parsley for a boost of fresh herbs

helpful tools to make meatballs

mixing bowl— to mix your ingredients in
cookie sheet— here's the cookie sheet we like to cook the meatballs on
large scoop— to scoop out the mixture and help make the balls easier to form
baking mats— to make baking them easier and cleanup faster
saucepan— to make your marinara sauce in to coat your meatballs with

frequently asked questions

can you make your own gluten free bread crumbs

You absolutely can make your own breadcrumbs. In fact, we've had to make our own when we were in a pinch with this recipe (and others) and the meatballs turned out just fine.

We recommend using whatever gluten free bread source you have on hand. We've used a gluten free bun, bread, hamburger bun, hot dog bun and even a bagel before. All have been used successfully in these homemade Italian meatballs!

To prepare your own we stick 2 slices of bread in the oven at 200 degrees Fahrenheit until it is toasty and somewhat hard. Then we transfer it to a food processor and pulse until the bread is small crumbs.

So feel free to use whatever safe bread source you have on hand to make your own breadcrumbs for this meatball recipe.

how to make gluten free meatballs that won't fall apart

So, you want our secret to making the best Italian meatballs from scratch that doesn't fall apart? Here are a few of our tips to making gluten free Italian Meatballs.

Make sure to use good breadcrumbs (that are allergen friendly of course), these help act as a binder
Make sure to use an egg- an egg helps bind the breadcrumbs and meat together.
Give your meat a little massage first. Sometimes massaging the meat helps it start sticking together to help form the perfect meatball shape.

can you freeze these homemade Italian meatballs

You bet you can!

We love to save time for the future by making a double batch of these Italian meatballs, so we can use a batch now and freeze the other for later.

Once your meatballs have cooled, place meatballs in a ziplock bag and lie flat to freeze for later.

If you find that your meatballs just stick together too much, you can line a cookie sheet with parchment paper, space out the meatballs and then freeze. Once frozen individually, you can put into ziplock bag and lay flat in the freezer.

other Italian allergen safe recipes

Here are some more of our favorite homemade itailan recipes we enjoy on a regular basis.

spaghetti pie-- This is a great layered twist on traditional spaghetti. Make these meatballs to go on top of the pie or just accompany a nice heaping scoop of this dish.
sundried tomato alfredo sauce-- enjoy this alfredo sauce with any of your Italian recipes.
manicotti--learn how to make your own homemade manicotti that is gluten and dairy free and full of Italian flavor!

lastly

We wanted to make sure you knew about our amazing Cookbook, The Classics. It's packed full of 16 of our most popular breakfast, dinner and dessert recipes.

We've also shared a ton of our favorite allergen safe brands we choose to cook and bake with and have included an exclusive dessert recipe in that ebook cookbook that you can ONLY find in that cookbook- nowhere else on our site.

Plus did you know we have shared so many more gluten and dairy free recipes with you on our website,Eating Gluten and Dairy Free? There are recipes for every occasion, holiday and just everyday perfect recipes too.

Follow along on Facebook, Pinterest, and Instagram for the very best of eating gluten and dairy free.

Eat well and feel well,

Jill

Homemade Italian Meatballs

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Course: Main Course

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 20 small meatballs

Author: Eating Gluten and Dairy Free

Ingredients

½ lb ground beef
½ lb gluten free Italian sausage
½ c gluten free bread crumbs dice dry bread into small crumbs
¼ c beef broth can substitute with dairy free milk
1 egg
½ small onion diced
¼ teaspoon garlic powder
1 tablespoon Italian seasoning blend
¼ teaspoon gluten free Worcestershire sauce
½ teaspoon salt
1 teaspoon ground pepper
top with fresh chopped parsley or basil for extra flavor

Marinara Sauce

24 oz jar of your favorite brand
1 teaspoon brown sugar

Instructions

Preheat oven to 400°F.
In a large bowl combine all the meatball ingredients well.
Spray a cookie sheet with nonstick spray. Scoop out 1 inch of the meat mixture and form into a ball with your hands.
Place meatball on cookie sheet. Place in oven for 12-14 minutes until heated through.
While meatballs bake heat Marinara sauce in large sauce pan. Add brown sugar and mix in well.
Once meatballs are heated through remove from the oven. Place directly onto spaghetti dish or coat in Marinara saucepan first then top on spaghetti dish. Top with minced fresh basil or minced parsley once plated.
For large meatballs use a large cookie scoop to drop on a cookie sheet and round with your hands. Bake large meatballs for 17-18 minutes.

Nutritional Disclaimer

These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.

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Lastly, I want to leave you with one more homemade meatball recipe. Click here for a family favorite, Sweet and Sour Meatballs. This is mouthwatering.

Imagine sweet and sour meatballs drizzled in special pineapple sauce with bell peppers and pineapple, then placed on a bed of rice.

You must know two important facts about this recipe: 1) make plenty for leftovers and 2) this recipe works fabulous with company. No one will taste it's gluten and dairy free. And your family will love this one too.

I'd love to hear in the comments how this recipe worked for you. Please share how you best like to enjoy it... over spaghetti, shredded spaghetti squash, or maybe even a variety of veggie noodles.

Eat well and feel well,

Jill

FAQs

What are authentic Italian meatballs made of? ›

Ground beef, pork and veal are the most common choices in Italy when making meatballs. Some prefer just one, others a mix. It's really up to you. We definitely recommend staying away from chicken or turkey, though.

What's the difference between Italian style meatballs and regular meatballs? ›

Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].

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Is it better to bake or pan fry meatballs? ›

Overcrowding can prevent the meat from browning properly, so it's best to work in smaller batches rather than trying to squeeze them all into the pan at one time. Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior.

Should I sear meatballs before baking? ›

The biggest challenge with meatballs is achieving the perfect amount of brownness on the outside while ensuring that they're cooked all the way through. And of course, browning them adds a lot of wonderful complex flavor to the meatballs, so you definitely don't want to skip this step.

What is the best binder for meatballs? ›

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk.

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What do you put in meatballs so they don't fall apart? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

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Why do my meatballs fall apart in the sauce? ›

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together. Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

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How do real Italians eat meatballs? ›

In most regions, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce.

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What are the ingredients in cooked perfect Italian style meatballs? ›

Ingredients. Beef And Pork, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Salt), Soy Protein Concentrate, Less Than 2% Of: Parmesan Cheese Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Oregano, Basil, Black Pepper, Natural Flavors, Salt, Dextrose, Sodium Phosphate.

Learn More Now ›

What are the ingredients in great value Italian style meatballs? ›

BEEF, PORK, WATER, TEXTURED SOY FLOUR, ONIONS, BREAD CRUMBS (WHEAT FLOUR, SALT, YEAST), DEXTROSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOY PROTEIN CONCENTRATE, SALT, SPICES, COLOR ADDED, GRATED PECORINO ROMANO CHEESE (MADE FROM SHEEP'S MILK, SALT, ENZYME), SODIUM POLYPHOSPHATE, DRIED GARLIC, DRIED ONION, CANOLA OIL, ...

Get More Info Here ›

What are the ingredients in Armour Italian meatballs? ›

Ingredients: Pork, Mechanically Separated Chicken, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Bleached Wheat Flour, Leavening [Sodium Bicarbonate, Sodium Aluminum Phosphate], Dextrose), Soy Protein Concentrate, Contains 2% or Less of: Beef, Salt, Parmesan And Romano Cheeses (Cow's Milk, Part-Skim Cow's Milk, ...

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