Gluten-Free Baked Meatballs
By the Gluten Free Recipes team ·
These tender, savory baked meatballs are coated in a rich, flavorful sauce, offering a satisfying gluten-free main course. Crispy gluten-free breadcrumbs add a delightful textural contrast, making every bite a delight.
At a glance: This medium dinner recipe yields 4 servings in about 55 minutes (20 min prep, 35 min cook). It uses 12 ingredients — including ground chicken or turkey, gluten-free breadcrumbs, finely chopped onion — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Baked Meatballs: When preparing this dinner recipe, ensure all ingredients, especially packaged items like breadcrumbs and tamari, are certified gluten-free. Be mindful of cross-contamination in your kitchen by using clean utensils and surfaces, particularly when handling ingredients that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Baked Meatballs: This recipe is designed to be entirely gluten-free by utilizing certified gluten-free breadcrumbs and tamari. It avoids any ingredients derived from gluten-containing grains.
Ingredients
- 1.5 lbs ground chicken or turkey
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg, lightly beaten
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet. In a large bowl, gently combine the ground chicken or turkey, gluten-free breadcrumbs, finely chopped onion, beaten egg, chopped fresh parsley, salt, and black pepper. Mix until just incorporated, being careful not to overwork the mixture, which can lead to tough meatballs.
- 2
Roll the meat mixture into uniform meatballs, about 1.5 inches in diameter, and place them on the prepared baking sheet. Bake in the preheated oven for about 20-25 minutes, or until the meatballs are golden brown and cooked through, with an internal temperature reaching 165°F (74°C).
- 3
While the meatballs are baking, prepare the sauce. Heat the olive oil in a large skillet or saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 4
Pour in the GF chicken or vegetable stock and the GF tamari or coconut aminos. In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, then stir this slurry into the simmering liquid in the skillet. Continue to cook, stirring constantly, for about 2-3 minutes until the sauce has thickened to a glossy consistency.
- 5
Once the meatballs are cooked, carefully add them to the skillet with the thickened sauce. Gently toss the meatballs to coat them evenly in the sauce. Allow them to simmer in the sauce for an additional 5 minutes, allowing the flavors to meld beautifully. Serve the saucy meatballs hot over your favorite gluten-free pasta, rice, or mashed potatoes.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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