If you're looking for juicy gluten-free meatballs made with everyday ingredients, you're in the right place! A family favorite, we use all-beef, gluten-free bread, and BBQ sauce for big flavor—no complicated steps. And for a fun twist, we stuffed our meatballs with olives for a burst of salty flavor and extra moisture!
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✋🏼E aí, pessoal! Hey there, friends! Today we're sharing juicy gluten-free meatballs—flavorful enough to enjoy on their own but perfect in a big bowl of pasta! They’re tender, savory, and so satisfying.
I love this recipe because it keeps things simple—just everyday gluten-free bread instead of specialty crumbs, so you don't need to go searching for a specific hard-to-find breadcrumb. And we use all beef to save you from mixing meats, and olives stuffed inside for extra moisture and flavor.
But what makes our recipe so unique? We stuff them with olives for the most amazing briney flavor! Green olives not only add extra umami flavor, but they also keep the gluten-free meatballs juicy and perfectly cooked- plus we are an olive-loving family, so my kids vote this as our favorite family recipe!
😍Why You'll Love This Recipe
- Everyday ingredients: Uses basic gluten-free bread instead of expensive specialty breadcrumbs, plus all beef for simplicity and easy shopping.
- One Meat, Less Fuss: Only beef—so you’re not buying three types of meat or mixing random blends.
- Juicy, never crumbly: Stuffed with olives to keep the meatballs tender and flavorful every single time—no more dry, disappointing results.
- Fast for Weeknights: Air fryer version means meatballs in 15 minutes!
- Meal Prep Friendly: Freeze, bake, or air fry.
🧆Ingredient Notes
When making the best gluten-free meatballs, I keep things simple but focus on big flavor. Here are some key notes on the main ingredients:
- Ground Beef: I use only beef for this recipe—no pork or turkey. It makes prep easier and keeps the flavor straightforward and classic. Using a single meat mixture helps these homemade gluten-free meatballs stay juicy and satisfying.
- Gluten-Free Bread: I go for bread instead of traditional breadcrumbs. It provides more flavor and results in better meatballs! Little Northern Bakehouse is my go-to, but any gluten-free bread you have on hand will work. Stale bread is actually better for texture.
- Onion (Grated): Grating the onion makes a huge difference. It blends right into the meatball mixture and brings a bit of sweetness and moisture, which is key for juicy meatballs.
- BBQ Sauce (Gluten-Free): My other secret ingredients! This isn’t the most traditional meatballs move, but using BBQ sauce brings a deep, smoky flavor and a bit of sweetness. Just check the label to keep it gluten-free. If you’re out, you can use tomato paste, but you’ll need to add a splash of soy sauce and maple syrup to get the best flavor.
- Fresh Garlic, Italian Seasoning, Fresh Dill, and Salt: This spice and salt mix keeps things from getting too heavy and adds a unique twist to the family recipe.
- Green Pitted Green Olives (Optional): If you have never stuffed your meatballs with olives you are in for a treat! This is where things get fun. I stuff these meatballs with green olives, which add a salty, tangy kick in the middle. Totally optional, but if you like olives, it makes these gluten-free meatballs stand out.
Find all the exact amounts in the recipe card at the bottom of the post.
⚠️Gluten-Note: If you’re making these gluten-free meatballs for someone with celiac disease, always double-check your gluten-free bread, BBQ sauce, and any other packaged ingredients. Cross-contamination is real—look for products labeled “certified gluten-free.”
🔁Substitutions
- Gluten-Free Bread Alternative: If you can’t find gluten-free bread, swap in gluten-free breadcrumbs. Either will soak up moisture and hold the meatball mixture together.
- BBQ Sauce Substitution: I tested this recipe using 3 tablespoon of tomato sauce mixed with 1 tablespoon each of soy sauce and maple syrup. It won’t be quite as smoky, but it will still be juicy!
This recipe is already dairy-free and egg-free as written.
👩🏽🍳Key Steps for Making Gluten-Free Meatballs
Step 1: Prep the Gluten-Free Bread & Onions
Use a box grater or a sharp knife to shred the gluten-free bread slices into tiny pieces. Then grate the onion —this keeps the onion super fine and helps tenderize the meat.
📍Tip: Grating instead of chopping means no big onion chunks, which keeps your gluten-free meatballs from falling apart.
Step 2: Make the Meatball Mixture
Add your ground meat to a large mixing bowl. Toss in the grated onions and bread, minced garlic, Italian seasoning, BBQ sauce, and salt. Mix until evenly incorporated.
Step 3: How to Shape Gluten-Free Meatballs
Line a baking tray with parchment paper. Using a cookie scoop or tablespoon, take 2 tablespoons of the meatball mixture and flatten it in your hands. Roll the mixture into meatballs; you should get 20-24 meatballs. Rolling tightly helps the meatballs hold their shape.
Stuffed Olive Version: If you’re making the stuffed version, before rolling, place a pitted green olive in the center of the meat in your hand, then fold the meat around it, rolling gently until you’ve got a tight ball with no air pockets.
Step 4: Chill Before Cooking
Arrange the raw meatballs in a single layer on your prepared tray. Pop them in the freezer for 15 minutes or in the fridge for at least 2 hours. Chilling makes the meatball mixture firmer and helps the meatballs keep their shape when you cook them.
Step 4: How to Cook Gluten-Free Meatballs
Air Fryer: Place the gluten-free meatballs in a single layer in the basket, then cook at 360°F (182°C) for 15 minutes.
Oven: Bake at 350°F (177°C) for 20 minutes, then increase the temperature to 400°F (204°C) and bake for another 15 minutes, flipping the meatballs halfway through for even browning.
Step 4: Serve
You’re aiming for golden brown meatballs with an internal temperature of 165°F (74°C). Let them cool for a few minutes before serving with your favorite sauce, with gluten-free pasta, or as meatball subs. I like adding some fresh parsley or parmesan cheese when serving them alone.
💡Two Recipe Tips for Juicy Meatballs
- Grate the Onion & Bread: Grate your onion and cut or grate your bread into small pieces—big chunks will break apart the meatballs. Trust me, this makes a difference in getting the best texture.
- Chill Before Cooking & Don't Overcook: Pop the raw meatballs in the fridge or freezer for a bit. This firms them up, keeps their shape, and makes them easier to handle. Stop cooking once the internal temperature hits 165°F.
🥡How to Store & Meal Prep
- Fridge Storage: Cool leftover meatballs, then store in an airtight container for up to 3 days.
- Freezer Storage: Freeze cooked or raw gluten-free meatballs in a single layer first, then transfer to a freezer bag or freezer-safe container. They reheat well from frozen.
- Make-Ahead: These are perfect for meal prep. Shape the gluten-free meatballs and freeze them uncooked, or bake a batch and stash extras for busy nights. Either way, you’ll have homemade meatballs ready to go.
❔Recipe FAQ
For this recipe, I use gluten-free bread (stale or frozen works best), but you can also use gluten-free breadcrumbs or even quick oats if that’s what you have on hand. All keep the meatballs together and gluten-free.
The trick is to grate your onion and use finely chopped or grated gluten-free bread. Mix everything well and chill the raw meatballs before cooking—this helps them stay firm.
Yes, you can shape the meatballs and refrigerate them for a day before cooking, or freeze them raw. They bake up just as well straight from the freezer, which makes busy weeknights way easier.
🥣More Gluten-Free Dinner Recipes
Got any leftover ground beef? Make our gluten-free burgers next!
👋🏼 Até logo, amigos! Hope you love our gluten-free meatball recipe as much as we do. Cooking is always better when shared, so enjoy every bite and keep bringing good food to the table. Até a próxima! 🎉
📖 Recipe
Juicy Gluten-Free Meatballs (Simple Stuffed Recipe)
Ingredients
- 450 g ground beef
- 55 g gluten-free white bread 1 ½ slices
- ½ onion grated
- 3 garlic cloves grated
- ¼ cup BBQ sauce see recipe note
- 2 teaspoon Italian seasoning
- 1 tablespoon fresh dill
- ¼ teaspoon salt
- 25 green olives pitted
Instructions
- Prepare the Onions & Bread: Grate the onion and grate or finely chop the gluten-free bread. 📍Make sure the pieces are small so they incorporate easily and hold the meatball mixture together.
- Prep the Mixture: In a large bowl, add the ground beef, grated onions, bread, minced garlic, BBQ sauce, Italian seasoning, dill, and salt.
- Shape the Meatballs: Line a tray with parchment paper. Scoop about 2 tablespoons of the mixture (a tablespoon scoop works well) into your hands. Flatten slightly then place one olive in the center. Roll tightly into a ball to seal the olive inside and remove air pockets. 📍If you prefer to skip the stuffed olives, just roll tightly into balls.
- Chill: Place the tray in the freezer for 15 minutes (or refrigerate for 2 hours) to help firm up the raw meatballs. This step prevents them from breaking apart during cooking.
- Cook: Cook your meatballs in your prefered method. -Air Fryer: Cook at 360°F (182°C) for 15 minutes in a single layer.-Oven: Bake at 350°F (177°C) for 20 minutes, then increase to 400°F (204°C) for another 15 minutes, flipping halfway through.The meatballs are done when golden brown and the internal temperature reaches 165°F (74°C).
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