Jump to Recipe Print Recipe
5 from 3 votes

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!

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

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 together to enjoy a family meal. Thank goodness I have a few recipes that are so easy to make.

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

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

Why Make This:

  1. 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.
  2. Ricotta cheese makes the perfect binder in this meatball recipe. I was able to make this egg-free, too! (We don’t need to be egg-free, but I felt it would make this a great option for many readers.)
  3. You can make big Italian meatballs as I did or make smaller meatballs and enjoy them as an appetizer. Bigger meatballs are also great for meatball sub sandwiches (aka grinders).

Ingredient Notes:

Photos of the 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 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 a gluten-free jarred sauce or make a delicious homemade sauce like this gluten-free meat sauce. I am sure many others 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.

Photos of the 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 fresh?

These meatballs will keep fresh for 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 on the stovetop.

The top view of two plates full of spaghetti and meatballs.

More delicious pasta recipes:

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
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.
Love this recipe?Give it a star rating!
5 from 3 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Meal Recipes
Cuisine Italian
Servings 6 people
Calories 288 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

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.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

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.

Fearless Dining

Your go-to haven for gluten-free living, where I share hundreds of delicious, family-friendly recipes, helpful gluten-free resources, and allergen-friendly options for everyone!

17 Comments

    1. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating