This baked homemade meatball recipe is gluten-free and packed full of flavor! Made with grass-fed beef they have a higher nutritional value than meatballs made with other beef. They are baked in the oven to make them easy to include in your weekly meal plan!
I can’t think of anyone who does not enjoy a plate of pasta topped with a delicious sauce and homemade meatballs. Can you?
With two small children in my home and a man who truly enjoys a great bowl of pasta, homemade meatballs are a staple!
I have been making my easy baked homemade meatball recipe for years!
This recipe is gluten-free and free from any of the unhealthy ingredients that are in meatballs you purchase from the grocery store.
Nutrition
For this recipe, I recommend using grass-fed before because it offers more nutrition than conventionally raised beef.
My favorite grass-fed beef comes from White Angus Ranch. They are local to me but they do ship their grass-fed and grass-finished beef, check them out if you need a great source!
Grass-fed beef has a better fatty acid profile, containing roughly four times more omega-3 fatty acids. These fatty acids are important for brain health and fighting inflammation.
You will find higher amounts of B vitamins, calcium, magnesium, and potassium in grass-fed over grain-fed beef. It may also have more than ten times more vitamin A and three times more vitamin E.
Additionally, grass-fed contains about double the amount of conjugated linoleic acid(CLA) which is known to reduce inflammation, promote healing, and fight cancer. CLA performs actions in the body that also reduce the risk of obesity and cancer, diabetes, and more.
Gluten-free Homemade Meatball Ingredients
- Grass-fed ground beef: a combination of grass-fed beef and pasture-raised pork would work really well too.
- Egg: if possible use local pasture-raised eggs for an added kick of nutrition
- Coconut flour: helps with binding the meatballs and keeps them moist
- Parmesan cheese: Be sure to buy a block of parmesan and grate it yourself. Any other cheese will have additional ingredients of poor quality.
- Italian Herb Blend: I use my homemade Italian herb Blend for this recipe. Any organic storebought blend would work just fine. I like this one.
- Oregano
- Fennel
- Garlic
- Unrefined Salt
- Black Pepper
- Red Pepper Flakes: this is optional. You can leave them out if you have kids you are cooking for. Or add a little more if you like a little more heat.
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Tools
- A large bowl
- Baking sheets
- Parchment paper
- Measuring spoons
- Stainless-steel spoon: 2 tablespoon capacity
How to make baked homemade meatballs
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
Add all ingredients to a large glass bowl. Use your hands to mix the ingredients thoroughly.
Once combined, use a stainless steel scoop or measuring spoons to portion the meat mixture into 2 tablespoon-sized portions.
Roll each portion firmly between the palms of your hands.
Place the meatballs on the baking sheets, leaving a couple of inches of spacing between each one.
Bake for 18 to 20 minutes until meatballs are cooked through.
Tips for the best homemade meatballs
To make rolling out the meatballs easier, wet your hands with a bit of cold water as often as needed to prevent the mixture from sticking to your hands. I run my hands under a low stream of water and then give them a shake to remove any excess water.
This works in two ways. Firstly, it creates a barrier between your hands and the meat. Secondly, it helps keep your hand cooler so the fat doesn’t melt as easily.
How to meal prep recipe
Baked homemade meatballs work great for meal prep! There are a few different ways you can prep.
- Make the recipe from start to finish, then store them in the frig until you are ready to eat them. Think lunch for the week or a way to make a quick meal on Friday after a long week!
- Mix and shape, place on baking sheets, and cover(or in another storage container). Store in the frig for up to three days & bake the day you plan to eat.
- Make the meatballs, and freeze them raw on baking sheets for later use. See tips below.
How to store and reheat baked homemade meatballs
Store the cooked meatballs in the refrigerator for up to 4 days.
Reheat the leftovers in a 250-degree oven until warm, about 10 minutes. Or put them in a sauce and simmer until warm.
Raw meatballs can be stored in the refrigerator for up to 5 days or up to 3 months in the freezer.
FAQ’s
To freeze homemade meatballs, follow the recipe up to the point of baking. Once you have them on a parchment paper-lined baking sheet, place them in the freezer for about 1 hour until frozen. Once frozen, transfer the meatballs to a zip-top storage bag or another freezer-safe container. They will stay good in the freezer for 3 months.
The exact cooking time will vary depending on the size of the meatball. A meatball that is made with 2 tablespoons of the meat mixture will need to be baked for 18-20 minutes. Ones that use 3 tablespoons of meat would bake for 22-25 minutes.
Final thoughts
I love these baked homemade meatballs because they work wonderfully for many dishes. You can enjoy them with pasta and tomato sauce. Use these easy homemade meatballs to make a sub sandwich. You can even use them to dip in your favorite sauce, such as honey mustard or barbeque.
Let me know you much you love them by leaving a review and comment with your favorite way to eat them!
Baked Homemade Meatballs
This homemade meatball recipe is gluten-free and packed full of flavor! They are sure to be enjoyed by your whole family.
Ingredients
- 2 lbs grass-fed ground beef
- 2 large eggs
- 2 tbsp coconut flour
- 1/4 cup parmesan cheese, grated
- 2 clove garlic, minced
- 1 tbsp Italian herb blend
- 1 tsp oregano
- 2 tsp unrefined salt
- 1/4 tsp ground black pepper
- 1 tsp fennel seed, cracked*
- 1/4 tsp red pepper flakes, optional
Instructions
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
- Add all ingredients to a large glass bowl. use your hands to mix the ingredients thoroughly.
- Once combined, use a stainless steel scoop or tablespoon measuring spoon to portion the meat mixture into 2 tablespoon-sized portions.
- Roll each portion firmly between the palms of your hands. (see tip in the notes section)
- Place the meatballs on the baking sheets, leaving a couple of inches of space between each meatball.
- Bake for 18-20 minutes until meatballs are cooked through.
Notes
The fennel seed can be cracked by piling them on a cutting board and chopping it with a sharp knife. Cup your hand around the pile so the seeds don't fly everywhere. Or use a mortal and pestle or coffee grinder.
To make rolling out the meatballs easier, wet your hands with a bit of cold water as often as needed to prevent the mixture from sticking to your hands. I run my hands under a low stream of water and then give them a shake to remove any excess water.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 198Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 105mgSodium: 731mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 27g
All nutriotion values are an estimate.
Resource
All food storage recommendations came from this website.
