These gluten free meatballs can be served immediately or stored in the freezer to enjoy later. Serve these low carb meatballs with marinara sauce and cheese.
Meatballs are often made with oats, rice, or potatoes which are not low carb friendly. Although pork rinds are commonly used for low carb meatballs, they don’t provide the same texture as using breadcrumbs.
After making the ham and cheese strata breakfast casserole, I was looking for a recipe to use up the crusts from the low carb quick bread slices. Since breadcrumbs are great in low carb meatballs, I broke the leftover crusts into small crumbs to make gluten free meatballs.
When making meatballs or meatloaf, I don’t bother combining the ingredients in steps. I haven’t found that it makes much of a difference than just dumping everything in a large bowl and mixing until the ingredients are well combined.
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A lot of people use their hands to blend up the meat mixture, but I like to use a sturdy rubber spatula to stir and fold everything together. I used coconut milk in these low carb meatballs, but this could be replaced with almond milk.
To get the same size for each of the gluten free meatballs, I like to use a large cookie scoop. They sell meatballers which are made specifically for making meatballs, but I think a cookie scoop is easier to use. For these, I used a silicon cookie scoop similar to this one sold at Amazon.
If you don’t have either of these kitchen tools, you can also spread out the entire mix on a cutting board or large pan. Then, just use a knife to cut the mix up into similar sized pieces.
These meatballs can be fried in a pan, but it is so much easier to roast them in the oven. Just pop them in the oven and let them bake for 25-30 minutes.
I served these meatballs with marinara sauce and a mix of parmesan and mozzarella cheese melted on top. They were delicious!
Gluten Free Meatballs – Low Carb and Grain Free
Gluten Free Meatballs
- 3/4 cup milk
- 2 slices basic low carb bread
- 1 large egg
- 1 teaspoon salt
- freshly ground black pepper
- 3/4 cup Parmesan cheese grated
- 3 tablespoon fresh parsley or 1 tablespoon dried
- 1 1/4 pound ground venison beef, or turkey (I used venison)
- 1 small chopped onion or 1 tablespoon dried minced onion
- 1 clove garlic finely minced
Mix all ingredients together in large bowl.
Using large scoop, form mixture into even size balls and place on baking sheet.
Bake in oven at 400°F for 25 to 30 minutes.
Recipe NotesMakes about 37 meatballs Per serving (6 meatballs): 274 calories, 16g fat, 671 mg sodium, 3g carb, 1.2g fiber, 1.8g net, 28.8g protein Cooked meatballs can be frozen for up to 2 months (cool first).