There are a couple of ways to make gluten free meatballs. The first is with gluten free crackers or breadcrumbs, and the second is with almond flour.
I’ve made both and enjoy both. But I find the added oils from the ground nuts make the meat insanely tender! So that’s my go-to recipe.
The Best Keto Meatballs Without Breadcrumbs
These gluten free meatballs are keto-friendly, Whole30-approved, grain-free, dairy-free, sugar-free, and 100% delectable.
And between the chicken stock, ground beef, ground pork, and seasonings, they’re so tasty, you’ll want to make them all the time!
I usually make a double batch, then freeze a bunch for later. That way, I have them on hand whenever the mood strikes.
Serve them with pasta, in a sub, or in sticky BBQ sauce. Yum!
How to Make Gluten Free Meatballs
This recipe is enough for 20-24 meatballs.
- 85 grams of Almond Flour (3/4 cups)
- 120 grams of Chicken Stock (1/2 cup)
- 1 tablespoon of Olive Oil
- 1 whole Yellow Onion, finely chopped
- 3 cloves of Garlic, finely minced
- 455 grams of 85% lean Ground Beef (1 pound)
- 455 grams of 80% lean Ground Pork (1 pound)
- 2 whole Eggs
- 30 grams of Fresh Parsley, finely chopped (1/2 cup)
- 1 tablespoon of dried Italian Seasoning
- 2 teaspoons of Salt
- 1 teaspoon of Black Pepper
- Preheat the oven to 220°C / 425ºF and line a baking sheet with parchment paper. Then, place a wire rack on top and lightly spray with cooking spray.
- Mix the almond flour with the chicken stock in a large bowl and set aside.
- Warm a skillet over medium heat and add olive oil and onions. Stir and cook until the onions are soft (8-10 minutes).
- Add the garlic, stir for another minute, and remove from the heat.
- Scrape the onions into the almond flour and mix well.
- Next, add the ground beef and pork, eggs, parsley, salt, pepper, and Italian seasonings.
- Use your hand or a spatula and mix everything until well blended.
- Use a cookie scoop or small ice cream scoop to portion the meatballs (about 3 tablespoons each), and place them on the wire rack with space between each.
- Bake for 25-30 minutes, until brown and slightly crispy.
*If you want to freeze the meatballs, scoop them onto a lined baking sheet and place them in the freezer until they’re solid. Then, transfer them into a freezer bag or airtight container and store them for up to three months.