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Horizontal image of a white plate with cooked small mounds of ground beef next to toasted bread and herbal garnishes on a red checkered towel.

30-Minute Gluten-Free Meatballs

  • Author: Fanny Slater
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


Seasoned to perfection and baked until golden-brown and tender, these juicy gluten-free meatballs come together in just thirty minutes.


  • 1 pound lean ground beef (like 92% lean/8% fat)
  • 1 large egg, lightly beaten
  • 1/2 cup gluten-free panko breadcrumbs
  • 1/2 cup minced or grated white onion
  • 1/4 cup grated parmesan cheese (about 3/4 ounce), plus more for garnish
  • 3 large cloves garlic, minced
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) 
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried), plus more for garnish
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper


  1. Preheat the oven to 350°F and coat a baking sheet with nonstick cooking spray or line it with parchment paper.
  2. In a large bowl, add the beef, egg, breadcrumbs, onion, parmesan, garlic, oregano, parsley, salt, and pepper. Gently fold the mixture together, making sure not to overwork the meat.
  3. Roll the mixture into 1-inch balls. You’ll end up with approximately 20-24 meatballs. Place the meatballs onto the prepared baking sheet and bake for about 20 minutes, or until golden-brown and cooked through. 
  4. Divide the meatballs among plates, and garnish with the remaining parsley and parmesan cheese. Serve with a simple mixed greens salad and crusty bread.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Beef
  • Method: Baking
  • Cuisine: Dinner

Keywords: gluten-free, beef, meatball