Gluten Free Meatball Recipe: Who doesn’t love meatballs? Here’s Amy Fothergill’s recipe from her cookbook, The Warm Kitchen, which we made and then devoured in the Gluten-Free Connecticut Test Kitchen.

Gluten Free Meatball Recipe


2 large eggs

1/4-1/3 grated Parmesan cheese (can leave out if you don’t do dairy)meatballs

1/4 cup chopped Italian parsley or 2 tablespoons dry

1 teaspoon minced garlic or 1/2 teaspoon garlic powder

1 teaspoon sea or kosher salt

1/2 teaspoon ground pepper

1 lb ground chuck (beef)

1/4 lb each ground pork and veal, or 1/2 additional beef or ground meat of your choice)

1 cup gluten-free breadcrumbs

3/4 cup milk, or milk substitute, plain, unsweetened



  1. Preheat the oven to 375 degrees F.
  2. Mix eggs, cheese, and seasonings with a fork or whisk. Add remaining ingredients, except milk, and mix. Add 1/2 cup milk and mix until well incorporated. You can add the rest of the milk if the mixture is too dry.
  3. Form into 1 1/2 inch diameter meatballs.
  4. Place on greased baking sheet or one lined with a silicone mat or parchment paper.
  5. Bake for 20 minutes and then flip them over. Bake 10 minutes more or until golden brown and internal temp is 165 degrees F.
  6. Place meatballs to simmer in Amy’s Weeknight Tomato sauce, or any marinara sauce.

Click here to learn more about what Gluten-Free Connecticut does, and how we do it!


warm kitchen