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Gluten Free Meatballs

Not only are these meatballs gluten-free and dairy-free but they are easy to make in your slow cooker with only 5 ingredients and a few minutes of your time! Make the gravy for an even more delicious meal!

meatballs and mashed potatoes in gray bowl with gravy

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It’s no secret that I love to make (and eat!) meatballs given the sheer volume of meatball recipes here on my site.
But it occurred to me that I have yet to post a gluten-free meatball recipe, until now. This is a recipe I’ve tested with gluten-free panko breadcrumbs in place of the regular. I like these for the way they most resemble regular breadcrumbs soaked in milk and don’t give that grainy and nutty flavor that can come from making gluten-free meatballs with almond flour.
This recipe is fairly simple and utilized a basic spice blend for flavor, but you can certainly swap out the spices to customize to your own preferences.
box of gluten free panko breadcrumbs

Ingredient Notes:

  • I used a mix of ground pork and ground beef for added flavor, but feel free to use just one or the other
  • There are several brands of gluten-free panko breadcrumbs and they are generally easy to find at most grocery stores
  • You can use regular or dairy-free milk like almond or cashew to soak the breadcrumbs
  • This is the herb and garlic seasoning I used, but feel free to use another brand or try a different flavor combo

carton of dairy free cream

  • I used dairy-free cream to finish off the sauce, but you can leave this out as well

bowl of meat mixture for gluten free meatballs

Preparation Notes:

  • Allow 5-10 minutes for the breadcrumbs to become fully soaked
  • Use your hands and mix the ingredients well but gently
  • Overworking the meat mixture could create tough meatballs

casserole slow cooker with 15 uncooked meatballs

  • The sauce will appear separated but once you remove the meatballs you can whisk to combine
  • If desired you can also strain the gravy before serving

pouring sauce over uncooked meatballs in slow cooker

Equipment Notes:

  • I used a casserole slow cooker to make the meatballs in a single layer but you can also stack them in a regular slow cooker

Related Recipes:

Serve these up with my delicious Dairy Free Mashed Potatoes for one amazing meal!

slow cooker of cooked gluten free meatballs with gravy sauce

How to prep ahead:

  • Make the meatballs and place uncooked on a parchment lined baking sheet in the freezer for 2 hours and then transfer to a freezer bag
  • Thaw fully before cooking

gluten free meatballs in gray bowl with dairy free mashed potateos

How to store leftovers:

Let cool completely then store in air tight containers in fridge up to 3 days

Need more Gluten-Free Recipes?

35 Gluten-Free Slow Cooker Recipes
meatballs and mashed potatoes in gray bowl with gravy

Gluten Free Meatballs

Jennifer Draper
Not only are these meatballs gluten-free and dairy-free but they are easy to make in your slow cooker with only 5 ingredients and a few minutes of your time! Make the gravy for an even more delicious meal!
5 from 2 votes
Save
Prep Time 15 minutes
Cook Time 3 hours
Course Main Course
Cuisine American
Servings 6
Calories 411 kcal

Ingredients
  

Instructions
 

  • Mix together breadcrumbs with milk and set aside for 5-10 minutes to soak
  • Add soaked breadcrumbs to ground meat, egg and seasoning in a bowl and mix gently with hands until combined
  • Form into 14-16 equal sized meatballs and place in slow cooker
  • Mix together tapioca flour with an equal amount of water until smooth and then mix with broth and tomato paste
  • Pour over meatballs and cover
  • Cook on high for 3-4 hours or low for 6-8
  • Remove meatballs and set aside
  • Add dairy free cream to sauce in slow cooker and whisk until smooth
  • Serve meatballs topped with sauce

Notes

You can use regular or dairy-free milk like almond or cashew to soak the breadcrumbs
I used dairy-free cream to finish off the sauce, but you can leave this out as well
To prep ahead: Make the meatballs and place uncooked on a parchment lined baking sheet in the freezer for 2 hours and then transfer to a freezer bag and thaw fully before cooking
Let leftovers cool completely then store in air tight containers in fridge up to 3 days

Nutrition

Calories: 411kcalCarbohydrates: 10gProtein: 30gFat: 27gSaturated Fat: 11gCholesterol: 133mgSodium: 326mgPotassium: 580mgFiber: 1gSugar: 1gVitamin A: 188IUVitamin C: 2mgCalcium: 68mgIron: 3mg
Tried this recipe?Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer

One Comment

  1. 5 stars
    These were easy and amazing. I used canned coconut whipping cream because I couldn’t find the Silk brand mentioned in this recipe. These cooked faster than 6-8 hours in my slow cooker. 4 hours on high was all it took. Will definitely make again.

5 from 2 votes (1 rating without comment)

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