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    Home » Recipes » Meal Recipes

    Gluten Free Meatballs {Egg-Free Meatballs}

    Published: Aug 10, 2016 · Modified: Apr 14, 2021 by Sandi Gaertner · 17 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe
    a pinterest collage of two meatball photos

    My homemade Gluten free ricotta meatballs are filled with zucchini and ricotta cheese. They make a delicious and satisfying meal for any hungry family. These egg-free meatballs are a great way to sneak in some veggies too!

    This recipe is perfect for meatball lovers. You can even make these meatballs into an amazing gluten free meatball sub sandwich!

    a plate with gluten free pasta with a large meatball on top
    Jump to:
    • Why these meatballs are great:
    • What you need to make this recipe:
    • Recipe step by step ingredients:
    • Expert Tips and Recipe FAQ:
    • What jarred pasta sauce is gluten free?
    • More delicious pasta recipes:
    • Reader success:
    • Tools:
    • Recipe
    • Community

    I am always on the lookout for easy gluten free dinner ideas. When school is in session, our family barely gets 30 minutes to sit down together to enjoy a family meal. Thank goodness I have a few recipes that are so easy to make.

    Tonight we are having my kids' favorite meatballs. This is hands down the most popular meatball recipe I make. If you have read my blog, you know my family is NOT fond of zucchini...and yet, they love these meatballs.

    Check out their other favorite meatball recipe, these Pressure Cooker Turkey BBQ Meatballs.

    I really think the secret is the ricotta cheese. Even better? This meatball recipe bakes up in your oven! Oven-baked meatballs are so easy because you mix the ingredients, roll them into meatballs, and bake. So easy!

    Why these meatballs are great:

    These meatballs are perfect for meal prep because you can make a big batch and freeze some so you have them on hand for busy days. This is a huge time saver! You can make this recipe as I did with ground beef, or use lower fat ground turkey or chicken.

    Ricotta cheese makes the perfect binder in this meatball recipe. I was able to make these egg-free too! (We don't need to be egg-free, but I felt it would make this a great option for many of my readers.)

    Meatball lovers unite! You can make big Italian meatballs as I did, or make smaller meatballs and enjoy them as an appetizer. Bigger meatballs are great for meatball sub sandwiches (aka grinders) too.

    What you need to make this recipe:

    egg free meatballs ingredients
    • Ground beef - I use 90% lean ground beef to make this recipe. You can also use ground turkey, chicken, pork, or bison.
    • Pasta sauce - most pasta sauce should be gluten free, but always read the labels. You can also make a homemade gluten free pasta sauce with meat, or a gluten free marinara pasta sauce.
    • Zucchini - you can use dark green, light green, yellow, or any heirloom type. Shred-it and be sure to use a paper towel to get the extra moisture out.
    • Gluten free pasta - you can use any type of gluten free pasta including legume pasta. Don't forget to check out my tips to avoid mushy pasta!

    Recipe step by step ingredients:

    photos of steps 1 and 2

    Step 1: First, use either a gluten free jarred sauce or make a delicious homemade sauce like this gluten free meat sauce. I am sure there are many others that are gluten free, just make sure to read the labels.

    Step 2: Add all of your meatball ingredients to a large bowl and mix well. I find mixing by hand is the best way to incorporate all of the ingredients together.

    meatballs steps 3 and 4

    Step 3: Form the ricotta meatballs and put them onto a greased baking sheet.

    Step 4: Bake the meatballs at 350º F in your oven until they are cooked through. Use a meat thermometer to check to ensure they have an internal temperature of 165º F.

    You can even bake the gluten free meatballs in the sauce if you want the tomato flavors to bake in!)

    cooked meatballs in a silver bowl

    Expert Tips and Recipe FAQ:

    Can you use different ground meats?

    I used ground beef, but you can easily substitute another ground meat like turkey, pork, or chicken.

    What bread crumbs are best to use?

    You can buy several brands of gluten free bread crumbs like Ians, but it is so easy to make your own homemade gluten free bread crumbs.

    Can you add other vegetables?

    You can easily use different vegetables. Try shredded carrots or chopped mushrooms.

    How long will these meatballs keep?

    These meatballs will keep up to 4 days in an air-tight container.

    Can you freeze them?

    These meatballs make great gluten free frozen meatballs! To defrost them, you can reheat them in the microwave oven, or add to sauce in a pot and cook stovetop.

    What jarred pasta sauce is gluten free?

    There are quite a few great jarred pasta sauces that are gluten free. Here are some of our favorites:

    • Ragu Old World Style and the one pictured above. Some of their sauce brands have barley so definitely read the labels!
    • Prego
    • Classico
    • Contadina
    • Eden
    • Newman's Own
    • Rao's
    • Mezzetta
    • Organicville
    the top view of two plates full of spaghetti and meatballs

    More delicious pasta recipes:

    • Creamy Parmesan Pasta
    • Tuscan Chicken Pasta
    • Fettuccine Alfredo
    • Gluten Free Marinara Sauce

    Reader success:

    Reader Tony D's photo of his cooked meatballs on a baking sheet

    Here is a photo of the cooked meatballs. They were great!"

    Tony D

    Tools:

    1. A food processor to shred the zucchini.
    2. A great nonstick baking pan so you don't have to scrub a ton for cleanup.

    Recipe

    a plate with gluten free pasta with a large meatball on top

    Gluten Free Meatballs with Zucchini and Ricotta

    Sandi Gaertner
    Gluten free ricotta meatballs with zucchini are a comforting and satisfying meal for any hungry family. Learning to eat gluten free is easy AND delicious with a gluten free meatball recipe like this one.
    5 from 2 votes
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    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Meal Recipes
    Cuisine Italian
    Servings 6 people
    Calories 288 kcal

    Ingredients
      

    • 1 pound ground beef * see note
    • ¼ cup gluten free bread crumbs * see note
    • ½ cup ricotta cheese
    • ½ teaspoon garlic powder * see note
    • 1 teaspoon salt
    • 1 cup shredded zucchini * see note
    • 1 box gluten free pasta * see note
    • 4 cups pasta sauce

    Instructions
     

    • Preheat the oven to 375º F.
    • Put the first 6 ingredients into a large bowl and mix well.
    • Shape meatballs and place onto a greased baking dish.
    • Bake meatballs for 20 minutes.
    • While the meatballs are baking, set a pot of water on the stove with high heat to boil.
    • Add your favorite gluten free pasta when the water is boiling. Cook the pasta to the box directions.
    • Heat the pasta sauce on low heat.
    • When pasta is cooked, toss in the pasta sauce.
    • Remove meatballs from the oven and place one to two on top of your pasta. Serve with more sauce if you like 🙂

    Notes

    1. I used 90% lean ground beef. You can use any ground meat including ground chicken, turkey, pork, or bison, to make these meatballs.
    2. Use either gluten free bread crumbs or gluten free panko. It is also very easy to make your own homemade gluten free bread crumbs.
    3. Use garlic powder or two cloves of fresh minced garlic.
    4. Tip: when using shredded zucchini, make sure to squeeze out the extra liquid with a paper towel.
    5. These meatballs will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

    Nutrition

    Serving: 1gCalories: 288kcalCarbohydrates: 14gProtein: 18gFat: 18gSaturated Fat: 8gCholesterol: 64mgSodium: 1315mgPotassium: 869mgFiber: 3gSugar: 8gVitamin A: 877IUVitamin C: 18mgCalcium: 84mgIron: 3mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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    Reader Interactions

    Comments

    1. eddie taylor

      September 04, 2016 at 3:28 am

      Got too try this,can I freeze them after cooking,many thanks.

      Reply
      • Sandi Gaertner

        September 04, 2016 at 4:17 pm

        Hi Eddie, I have not personally frozen these meatballs, but I am sure you can. Would you please come back and comment back if you try it? I know other readers will benefit from your feedback. Thank you so much.

        Reply
    2. Melanie | Melanie Makes

      August 13, 2016 at 8:50 pm

      What a great use for an abundance of summer zucchini!

      Reply
      • Sandi Gaertner

        August 13, 2016 at 9:14 pm

        Thank you Melanie 🙂

        Reply
    3. Donna

      August 12, 2016 at 4:00 am

      Do these lovelies absolutely 'need' the gluten-free breadcrumbs for proper binding?...Or could one use psyllium husk flakes or crushed buckwheat crackers if trying to avoid grains? Thanks so much for any insight! (I also use 100% buckwheat (or sarrasin) pasta as well. This offering looks spectacular AND spectacularly fast after a harried day!

      Reply
      • Sandi Gaertner

        August 12, 2016 at 11:56 am

        Hi Donna, I imagine they wouldn't need any breadcrumbs because of the ricotta cheese being a bit "sticky." If you try with psyllium husk, or without the breadcrumbs, can you please write back so other readers know? It would be so helpful to everyone. Thank you so much for your note 🙂 Sandi P.S. I haven't seen buckwheat pasta. What brand are you using?

        Reply
    4. Cathy | Lemon Tree Dwelling

      August 11, 2016 at 7:46 am

      I love this healthier, veggie packed dish! It looks amazing!

      Reply
      • Sandi Gaertner

        August 11, 2016 at 3:21 pm

        Thank you Cathy 🙂

        Reply
    5. Ashley @ Big Flavors from a Tiny Kitchen

      August 11, 2016 at 5:49 am

      Love the addition of zucchini in these meatballs. Looks like perfect comfort food!

      Reply
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