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Browned meatballs in a green skillet with a spatula, like these gluten free meatballs
Chef Emma

Baked Gluten Free Meatballs

Beef meatballs bound with gluten-free oats soaked in milk, plus Parmesan, grated onion, garlic and herbs, baked until browned.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 6 servings (4 meatballs)
Course: Main Course
Cuisine: Italian-American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb ground beef 680 g, 85% lean
  • 1/2 cup certified gluten-free quick oats 45 g
  • 1/3 cup whole milk 80 ml
  • 1 large egg
  • 1/2 cup Parmesan cheese 45 g, finely grated
  • 1/4 cup yellow onion 40 g, grated with juices
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • 1 1/4 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1/2 tsp black pepper plus red pepper flakes, optional
  • 1 jar gluten-free marinara sauce 24 oz / 680 g, optional

Equipment

  • Rimmed baking sheet and parchment paper
  • 1 1/2-tablespoon cookie scoop
  • Instant-read thermometer

Method
 

  1. Heat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment.
  2. Soak the oats in the milk for 5 to 10 minutes.
  3. Stir in the egg, Parmesan, onion, garlic, parsley, oregano, salt and pepper.
  4. Add the beef and mix gently with your hands just until combined.
  5. Roll into about 24 meatballs, 1 1/2 inches each, and space them on the sheet.
  6. Bake 15 to 18 minutes, until browned and 160°F (71°C) in the center (165°F for chicken or turkey).
  7. Optional: simmer in warm marinara for 5 to 10 minutes before serving.

Notes

Binder swaps: 1/2 cup almond flour (no milk), or 3/4 cup gluten-free breadcrumbs with the milk. Check labels on oats, sauce and cheese if cooking for celiac disease. Calories are an estimate per 4 meatballs, without sauce, from USDA FoodData Central values. Freeze cooked meatballs up to 3 months.