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meatballs and mashed potatoes in gray bowl with gravy

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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Servings 6
Calories 411kcal



  • 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


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


Calories: 411kcal | Carbohydrates: 10g | Protein: 30g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 133mg | Sodium: 326mg | Potassium: 580mg | Fiber: 1g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 3mg