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Plate of baked juicy gluten-free meatballs showing the texure and final recipe results topped with fresh parsley.

Juicy Gluten-Free Meatballs (Simple Stuffed Recipe)

Patricia Granek
Juicy gluten-free meatballs made with all beef, gluten-free bread, and BBQ sauce, stuffed with olives for extra flavor and a tender texture.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Gluten-free
Servings 6 meatballs
Calories 268 kcal

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
Step-By-Step ImagesScroll back for process images and recipe tips!

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).

Notes

Gluten-Free BBQ sauce: I used Stubb's classic or sticky sweet. You can see a list of Celiac-safe BBQ sauces here. If you can not find any safe brands, you can use 2 tablespoon of tomato sauce mixed with ½ tablespoon each of gluten-free soy sauce and maple syrup. 
Gluten-Free Bread: I used Little Northern Bakehouse white bread from frozen. You can use whatever you have on hand! Match by weight if possible. 
Storage: Store cooked meatballs in an airtight container in the fridge for up to 3 days. To freeze, place raw or cooked meatballs in a single layer on a tray until solid, then transfer to a freezer-safe container or bag.
And if you have any leftover ground beef, be sure to make our gluten-free all-beef burgers next! And for a meatless version, check out our high-protein vegan meatballs.

Nutrition

Serving: 4meatballsCalories: 268kcalCarbohydrates: 12gProtein: 14gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 53mgSodium: 574mgPotassium: 276mgFiber: 1gSugar: 5gVitamin A: 109IUVitamin B12: 2µgVitamin C: 1mgCalcium: 61mgIron: 2mgZinc: 3mgFolic Acid: 8µg
Tried this recipe? I’d love to hear how it turned out in the comments !