My homemade gluten-free egg-free meatballs are filled with zucchini and ricotta cheese. They make a delicious and satisfying meal for any hungry family. These meatballs are also gluten-free and are a great way to sneak in some veggies too!
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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. 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.
This recipe is perfect for meatball lovers. You can even make these meatballs into an amazing Gluten-Free Meatball Sub sandwich! I have so many gluten-free dinner recipes on the blog for you to try.
Allergen Information:
This ground beef meatball recipe is gluten-free, egg-free, oat-free, nut-free, and soy-free. I have not tested any dairy-free ricotta brands. If you have a brand you enjoy, you can use it to make this recipe dairy-free. VioLife has an excellent dairy-free parmesan cheese.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Ground Beef – I use 90% lean ground beef in this recipe. You can also use ground turkey, chicken, pork, or bison.
- Pasta Sauce – Most pasta sauce brands should be gluten-free, but always read the labels if you are using store-bought sauce. You can also make a homemade Gluten-Free Pasta sauce with meat or a Gluten-Free Marinara pasta sauce.
- Ricotta Cheese – This is what helps hold the meatballs together since this is an egg-free recipe.
- 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 Bread Crumbs – There are several brands of gluten free bread crumbs, like Ians, but it is cheaper to make your own Gluten-Free Bread Crumbs. My kids hate the ends of bread loaves, so I save them in the freezer. I just make bread crumbs when I have a few slices saved up.
- Garlic – Freshly minced is best, but you can use garlic powder in a pinch. Use 1/2 teaspoon.
- Gluten-Free Pasta – Use any gluten free pasta brand you enjoy, including legume pasta. Don’t forget to check out my tips to avoid mushy pasta!
Step-By-Step Photos and Directions:
Step 1: First, use a gluten-free jarred sauce or make a delicious homemade sauce recipe I linked in the Ingredient Notes section above. 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
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Step 3: Form the ricotta meatballs into the desired size and put them onto a greased baking pan. To make clean-up easy, line the baking dish with parchment paper.
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 cook the meatballs in the sauce if you want the tomato flavor to slow cook into the meatballs! Use the instructions in this Gluten-Free Slow Cooker Meatballs Recipe.
Frequently Asked Questions:
You can easily use different vegetables. Try shredded carrots or chopped mushrooms.
These meatballs will keep fresh for up to 4 days in an airtight container in your refrigerator.
These meatballs freeze really well! Place them into a freezer-safe container or zipper bag. To defrost them, you can reheat them in the microwave oven or add some sauce to a pot and cook on the stovetop.
Reader Review:
Here is a photo of the cooked meatballs. They were great!”
Tony D
More Gluten-Free Pasta Recipes:
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If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Meatballs with Zucchini and Ricotta
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
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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
- I used 90% lean ground beef. You can use any ground meat, including ground chicken, turkey, pork, or bison, to make these meatballs.
- Use either gluten free bread crumbs or gluten free panko. It is also very easy to make your own homemade gluten free bread crumbs.
- Use garlic powder or two cloves of fresh minced garlic.
- Tip: when using shredded zucchini, make sure to squeeze out the extra liquid with a paper towel.
- These meatballs will keep up to 4 days in an airtight 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
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.
Got too try this,can I freeze them after cooking,many thanks.
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.
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!
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?