If you're on the hunt for a hearty, comforting dish that's also friendly to your dietary needs, these gluten-free meatballs are a must-try! Bursting with robust flavors from the beef and buckwheat, they're delicately spiced with salt, pepper, and the distinct tang of mayonnaise. The addition of eggs lend a tender, melt-in-your-mouth quality that's simply irresistible.
These gluten-free meatballs are an ideal dish for those who love the taste and texture of traditional meatballs but require a gluten-free option. The combination of beef meat and buckwheat creates a unique texture that's both satisfying and delicious. This dish is perfect to prepare at home, offering a wholesome, homemade alternative to processed, store-bought versions.
What sets this gluten-free meatball recipe apart is the love and attention to detail that goes into each step. From soaking the meat to carefully sautéing the vegetables for the sauce, you can taste the difference in every bite.
Plus, the creamy sauce made with carrots, red pepper, onions, garlic, heavy cream, and tomato paste adds an extra layer of flavor that makes these meatballs truly special.
Want to learn how to make this gluten-free meatball recipe? Then keep on reading.
Table of Contents
- What are Gluten-Free Meatballs?
- What Makes This Gluten-Free Meatballs Recipe Special?
- What You Need to Make Gluten-Free Meatballs at Home
- How to Make Gluten-Free Meatballs (Step-by-Step)
- Tips for Making the Best Gluten-Free Meatballs Ever
- Serving Suggestions for Gluten-Free Meatballs
- Recipe Variation Ideas for Gluten-Free Meatballs
- Frequently Asked Questions
- How to Store Leftover Gluten-Free Meatballs
- Similar Recipes You'll Love
- Recipe Card
- The Best Gluten-Free Meatballs (Easy with Homemade Sauce!)
- Comments
What are Gluten-Free Meatballs?
Gluten-free meatballs are a tasty and nutritious alternative to traditional meatballs. This recipe is made with a variety of ground meats, such as beef, pork, turkey, or chicken, mixed with gluten-free breadcrumbs or alternatives such as almond flour, gluten-free oats, or buckwheat.
Gluten-free meatballs are a fantastic dish to prepare at home. Not only are they easy to make, but they're also incredibly versatile. You can serve them with gluten-free pasta or spaghetti, stuff them into gluten-free bread for a mouthwatering meatball sub, or simply enjoy them with marinara sauce.
Moreover, these meatballs are bursting with flavors, and the tender, juicy meatballs paired with the rich, savory sauce make for a truly satisfying meal. Trust me, once you've tried this recipe, you'll be making these gluten-free meatballs again and again!
What Makes This Gluten-Free Meatballs Recipe Special?
Easy to make: This gluten-free meatballs recipe is straightforward and easy, even for beginners. With just a few simple steps, you can prepare the meatballs and the sauce and have them in the oven in no time.
Family-favorite: With its tender, flavorful meatballs and creamy sauce, this recipe is sure to be a hit with the whole family. The familiar ingredients and comforting flavors make it a meal that everyone will love.
Versatile: This recipe is incredibly versatile. You can use different types of ground meat, such as beef, pork, or turkey, to suit your preferences. Also, you can serve these meatballs with gluten-free pasta, mashed potatoes, rice or buckwheat, making it adaptable to different dietary needs.
Delicious: The combination of seasoned meatballs and rich, creamy sauce makes this dish irresistibly tasty. Each bite is packed with flavor, thanks to ingredients like garlic, onions, and tomato paste.
Crowd pleaser: Whether you're hosting a dinner party or feeding a busy family, this gluten-free meatballs recipe is a reliable crowd-pleaser. It's hearty, satisfying, and can easily be doubled or tripled to feed a large group.
What You Need to Make Gluten-Free Meatballs at Home
All you need are some simple pantry staple ingredients to make this gluten-free meatballs recipe at home. Let's look at them in more detail:
For the Meatballs:
- Ground Beef: This is the main ingredient for our gluten-free meatballs. Ground beef lends a robust flavor and a tender texture to the meatballs.
- Buckwheat: A wonderful gluten-free alternative to traditional breadcrumbs. It helps bind the meatballs together while also adding a subtle nutty flavor.
- Eggs: These act as the binder in the recipe, holding the meatballs together.
- Onion: Adds a savory depth to the meatball's flavor profile.
- Salt & Pepper: Essential seasonings to enhance the flavors of the meatballs.
- Mayonnaise: Adds moisture to the meatballs, making sure that they remain juicy and tender.
- Olive Oil: Used for sautéing to create a beautiful golden crust on the meatballs.
For the Sauce:
- Carrot & Red Pepper: These vegetables add a sweet note to the sauce and balance the savory flavors of the meatballs.
- Onion & Garlic: The backbone of any good sauce, providing a depth of flavor.
- Water & Heavy Cream: The liquids in the sauce, creating a creamy consistency that coats the meatballs perfectly.
- Salt & Pepper: Again, these seasonings are used to enhance the flavors in the sauce.
- Better Than Bullion: This ingredient enriches the sauce, providing a meaty, savory flavor.
- Tomato Paste: Adds a rich tomato flavor and thickens the sauce.
- Olive Oil: Used for sautéing the vegetables, this oil infuses the sauce with a subtle fruity note.
How to Make Gluten-Free Meatballs (Step-by-Step)
Making this incredible gluten-free meatball recipe is easier than you think. Here's how to make them at home step by step:
Preparing the Meat and Veggies
First, let's get all our ingredients prepared. Start with the vegetables - peel, rinse, and shred the carrot. Then do the same with the garlic, but press it instead. Rinse and slice the red pepper, and peel, wash, and finely chop an onion. You'll need some of the onion for the sauce and some for the meatballs.
For the meat, cut the meat into pieces and soak it in water in a large bowl for about an hour or so changing the water every now and then. This can help to remove any excess blood or impurities.
Preparing the Buckwheat
Pour four cups of water into a saucepan and bring it to a boil. Reduce the heat to medium-low, then add the buckwheat to the boiling water. Let it boil for about fifteen minutes, stirring occasionally.
Once done, remove it from the heat and drain the water using a strainer. Rinse the buckwheat under cold running water to stop the cooking process. Drain the water and transfer the buckwheat to a plate, cover it with a lid, and set it aside.
How to Make Meatball Cream Sauce
Heat up two tablespoons of olive oil in a sauté pan and add the onions. Sauté them over medium-high heat until they start to turn golden brown on the edges. This should take about five minutes.
Add the shredded carrots and pressed garlic and sauté for another five minutes. Then, add the tomato sauce and cook for another five to seven minutes, stirring constantly until the paste is fully incorporated with the vegetables.
Transfer the sautéed vegetables to a medium saucepan. Add the red pepper water, heavy cream, salt, ground black pepper, and better than bouillon to the saucepan. Give it a good stir to combine everything and set it aside.
How to Make Meatballs
Preheat your oven to 350 ℉. Rinse the meat pieces and place them into a strainer to drain the water, then grind the meat using a meat grinder (you may use ground meat from the grocery store).
In a medium bowl, combine the ground meat, buckwheat, eggs, salt, and pepper. Mix it all together until it is well combined. Add mayonnaise and mix it again. Lastly, add the shredded onion and mix until everything is well incorporated.
Use an ice cream scoop to portion out the meat mixture, then shape each portion into a ball with your hands.
Coat a large sauté pan with olive oil and heat it up to medium-high heat. Brown the meatballs on both sides.
Transfer the browned meatballs into a large pot. Heat up the cream sauce until it starts to boil, stirring constantly. Pour the sauce over the meatballs, cover the pot with a lid, and place it in the preheated oven.
Bake for one hour at 350 ℉. Once done, remove them from the oven and serve hot over mashed potatoes, rice, pasta, or buckwheat.
Enjoy your homemade gluten-free meatballs!
Tips for Making the Best Gluten-Free Meatballs Ever
Prepare your ingredients: For the best texture and flavor, make sure all your ingredients are prepared as directed before starting. This includes soaking and cutting the meat, shredding the onion and carrot, and rinsing the buckwheat thoroughly.
Brown the meatballs: Before baking, sear the meatballs on both sides in a hot pan. This step adds a lovely color and a layer of flavor to the meatballs, making them even more delicious.
Bake in the sauce: Cooking the meatballs in the sauce in the oven not only helps guarantee that they're tender and juicy, but it also infuses them with the flavors of the sauce.
Take your time: Don't rush the cooking process. Let the sauce simmer and the meatballs bake slowly to allow all the flavors to meld together. Your patience will be rewarded with amazingly flavorful and tender meatballs.
Serving Suggestions for Gluten-Free Meatballs
- One classic way to serve these gluten-free meatballs is over a bed of gluten-free pasta. The tender meatballs blend well with the pasta, and the sauce adds a delightful burst of flavor. Top it off with a sprinkle of parmesan cheese for an Italian twist.
- If you're looking for a hearty sandwich, try making gluten-free meatball subs. Grab some gluten-free bread, stuff it with these juicy meatballs and don't forget the sauce. Add some dairy-free cheese and fresh parsley, and you've got a mouth-watering lunch.
- For a low-carb option, serve these meatballs atop a bed of zucchini noodles or spaghetti squash. The vegetables add a fresh, crisp contrast to the tender meatballs and rich sauce.
- These meatballs can also be a great appetizer. Skewer them with toothpicks and serve with a side of the sauce for dipping. It is a perfect party starter that's easy to make and even easier to enjoy.
Recipe Variation Ideas for Gluten-Free Meatballs
This delicious gluten-free meatballs recipe is absolutely perfect as is, but if you're looking to change things up, here are a few variation ideas you can try:
Italian Style: Craving for Italian meatballs? Swap the ground beef with a mix of ground pork and Italian sausage. Add oregano, basil, and gluten-free breadcrumbs to the meatball mix. Serve with marinara sauce and gluten-free spaghetti for a hearty Italian feast.
Gluten-Free Turkey Meatballs: For a healthier spin, use ground turkey instead of beef. Ground turkey makes the meatballs tender and juicy. You can also add some almond flour and gluten-free oats to the mixture for added texture. Don't forget to bake them on parchment paper-lined baking sheets!
Meatball Subs: Turn your gluten-free meatballs into a filling sandwich! Layer these tender meatballs, marinara sauce, and melted dairy-free parmesan cheese on a gluten-free bread for a delicious meatball sub.
Add More Flavors: Spice up your gluten-free meatballs by adding onion powder, garlic powder, and fresh parsley. These ingredients will give your meatballs a flavorful boost. Just mix them in with your ground beef before baking.
Frequently Asked Questions
Absolutely! This gluten-free meatball recipe is quite versatile. You can use ground turkey, ground pork, or even ground chicken. Just keep in mind that different meats may alter the flavors slightly.
To make dairy-free meatballs, you can substitute the heavy cream in the sauce with a dairy-free alternative like almond milk or coconut milk. Be sure to choose an unsweetened version to avoid adding unnecessary sugar.
Definitely! These meatballs pair well with gluten-free spaghetti or any gluten-free pasta of your choice. They're also delicious in a meatball sub using gluten-free bread. Just add some marinara sauce and a sprinkle of parmesan cheese for a perfect meal!
How to Store Leftover Gluten-Free Meatballs
If you found yourself making a big batch of our delicious gluten-free meatballs and have some leftovers, no worries! Storing and reheating these tender morsels is quite easy and they still maintain their flavors. Here's how you can do it.
Refrigerating: Once the gluten-free meatballs have cooled down, transfer them into an airtight container. They can be stored in the fridge for up to four days. If you have some leftover sauce, like marinara sauce, store it separately in another container.
Reheating: When you're ready to enjoy your leftover gluten-free meatballs, simply reheat them on medium heat on the stove. If you have stored them together with the sauce, you can heat them together until warm. Alternatively, you can place them on a baking sheet lined with parchment paper and bake at a moderate temperature in your oven until they are heated through.
Freezing: These gluten-free meatballs freeze beautifully, making them perfect for meal planning. After allowing them to cool, place them in a single layer on a baking sheet lined with parchment paper and freeze them until solid. Once frozen, transfer the meatballs to freezer bags. They can be stored in the freezer for up to three months.
Thawing: If you've stored your gluten-free meatballs in the freezer, it is best to let them thaw in the fridge overnight. Once thawed, you can reheat them using the methods mentioned above.
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Recipe Card
The Best Gluten-Free Meatballs (Easy with Homemade Sauce!)
Ingredients
For the Buckwheat Meatballs
- 2 lbs. – beef meat or meat of your choice
- ½ cup – buckwheat (3 - cups water for cooking buckwheat)
- 2 large – eggs
- 1 medium – onion
- 1 tsp. – se salt (or to taste)
- ¼ tsp. – black ground pepper (or to taste)
- 2 tbsp. – mayonnaise
- Olive oil for sautéing the meatballs
For the Sauce
- 3 large – carrot
- 1 red – pepper
- 1 medium – onion
- 4 garlic – cloves
- 3 tbsp. - Olive oil for sautéing (onion, garlic and carrots)
- 2 cups – water
- 1 cup – heavy cream (or half and half)
- 1 tsp. – sea salt (or to taste)
- ⅛ tsp. – black ground pepper (or to taste)
- 1 tbsp. – better than bullion
- 3 tbsp. – tomato paste (or 7 oz. tomato sauce)
Instructions
Preparing the Meat and Veggies
- First, let's get all our ingredients prepared. Start with the vegetables - peel, rinse, and shred the carrot. Then do the same with the garlic but press it instead. Rinse and slice the red pepper, and peel, wash, and finely chop an onion. You'll need some of the onion for the sauce and some for the meatballs.
- For the meat, cut the meat into pieces and soak it in water in a large bowl for about an hour or so changing the water every now and then. This can help to remove any excess blood or impurities.
Preparing the Buckwheat
- Pour four cups of water into a saucepan and bring it to a boil. Reduce the heat to medium-low, then add the buckwheat to the boiling water. Let it boil for about fifteen minutes, stirring occasionally.
- Once done, remove it from the heat and drain the water using a strainer. Rinse the buckwheat under cold running water to stop the cooking process. Drain the water and transfer the buckwheat to a plate, cover it with a lid, and set it aside.
How to Make Meatball Cream Sauce
- Heat up two tablespoons of olive oil in a sauté pan and add the onions. Sauté them over medium-high heat until they start to turn golden brown on the edges. This should take about five minutes.
- Add the shredded carrots and pressed garlic and sauté for another five minutes. Then, add the tomato sauce and cook for another five to seven minutes, stirring constantly until the paste is fully incorporated with the vegetables.
- Transfer the sautéed vegetables to a medium saucepan. Add the red pepper water, heavy cream, salt, ground black pepper, and better than bouillon to the saucepan. Give it a good stir to combine everything and set it aside.
How to Make Meatballs
- Preheat your oven to 350 ℉. Rinse the meat pieces and place them into a strainer to drain the water, then grind the meat using a meat grinder (you may use ground meat from the grocery store).
- In a medium bowl, combine the ground meat, buckwheat, eggs, salt, and pepper. Mix it all together until it is well combined. Add mayonnaise and mix it again. Lastly, add the shredded onion and mix until everything is well incorporated.
- Use an ice cream scoop to portion out the meat mixture, then shape each portion into a ball with your hands.
- Coat a large sauté pan with olive oil and heat it up to medium-high heat. Brown the meatballs on both sides.
- Transfer the browned meatballs into a large pot. Heat up the cream sauce until it starts to boil, stirring constantly. Pour the sauce over the meatballs, cover the pot with a lid, and place it in the preheated oven.
- Bake for one hour at 350 ℉. Once done, remove them from the oven and serve hot over mashed potatoes, rice, pasta, or buckwheat.
- Enjoy your homemade gluten-free meatballs!
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This recipe was originally posted on November 10, 2015 (original picture below), and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
jessica says
Hi Valya, I have some leftover buckwheat and want to try this recipe. How much do you think I will need to use already cooked buckwheat (so I wont have to cook separately 1/2 cup of raw buckwheat)?
Thank you!
Valya's Taste of Home says
It does not have to be exact. You can use one cup of cooked buckwheat and it should be fine.
Olga says
Hi Valya,
I really love the taste of this recipe. But somehow the amount of gravy wasn't enough. What if I double the water content, as in more water and heavy cream. Think that would be fine? How would you reheat this dish?
Valya's Taste of Home says
You can double the gravy recipe if you prefer more gravy than the recipe calls for. You may reheat it in the oven or in the saucepan on the stove. I hope this helps.
Viktoriya says
Hi Valya. I just read this recipe and i can tell bow much love you put into your cooking. I read your profile too. Im just glad to have stumbled onto your page today. You have a strong vibe of making a person feel at home, and your cooking and style reminds me of being in Kiev as a little girl and my great grandmother, also named Valya, cooking from scratch for hours like you do, and me helping her. This brought back wonderful memories and feeling of nostalgi. I cant wait to try your recipes sometime. Thank you for being here!
Valya of Valya's Taste of Home says
Viktoriya, thank you so very much for such an amazing comment! You made my day! And welcome to my website, can't wait to see photos of your creations! 🙂
Olga says
Made this and it is delicious!! Planning on making it again soon. I made it in a baking dish though and didnt use all the sauce cause it seemed too much for that baking dish. So question is, the meatballs should be almost completly covered in sauce when going into the oven?
Valya of Valya's Taste of Home says
No, not necessary. If you're using baking dish, then they will be covered in sauce. The sauce can be used as gravy, so I recommend using a pot. I hope this helps. 🙂
Olga says
Could I place the cooked meatballs and sauce into a baking glass (long one) and cook it in the oven that way, sealed with alnimum paper?
Valya of Valya's Taste of Home says
That should be fine.
Anna Lito says
Thank you for the recipe! It had alot of sauce and thats what my husband loves and meatballs where delicious!
Valya of Valya's Taste of Home says
I'm glad to hear you liked the recipe. Thank you for your comment! 🙂
Galina Dash says
I made this recipe last night and it was delicious and very comforting! Thank your Valya for posting!!!
valya'stasteofhome.com says
You are very welcome Galina. I'm glad you like it. 🙂
Tanya says
Valya, this is my comfort type of food! I love all of the veges that go in the sauce. I' ve never had this with buckwheat, you are very creative! I will be trying this for sure! Thank you for your sharing your recipes with us!
valya'stasteofhome.com says
You are very welcome Tanya. Thank you so much for such a sweet words. 😉