Baked in the oven or in an air fryer these tender and juicy Gluten-Free Meatballs will be a hit whether you serve them as an appetizer, over a plate of spaghetti, or in a meatball sub.
- 1/3 cup Bob's Red Mill Gluten-Free Quick Cooking Rolled Oats
- 3/4 cup grated Parmigiano Reggiano
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 2 teaspoons dried onion flakes
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 1/3 cup milk
- 1 1/2 teaspoons gluten-free Worcestershire sauce
- 1 egg
- 1 pound ground beef (80/20 lean-to-fat ratio)
Air Fryer Instructions (Oven instructions below in the Notes)
- Preheat: Preheat the air fryer to 350°F.
- Make the oat panade: Add Bob's Red Mill Gluten-Free Quick Cooking Rolled Oats, Parmigiano Reggiano, garlic, Italian seasoning, dried onion flakes, salt, red pepper, black pepper, milk, Worcestershire sauce, and egg in a large bowl. Stir until combined and allow it to rest for 5 minutes.
- Add the beef: Add the ground beef to the oat mixture and mix by hand until just combined.
- Form the meatballs: Scoop and form the mixture into 20 (1 1/2-oz.) meatballs.
- Air fry: Place half of the meatballs in the air fryer basket. Cook, turning the meatballs halfway through, 10 minutes or until an instant-read thermometer measures the internal temperature of the meatballs to be 165°F. Transfer to a serving plate. Repeat with the remaining meatballs.
- Serve: Enjoy the meatballs over spaghetti, tucked into a hoagie roll with melted mozzarella and marinara sauce, over mashed potatoes, or any other tasty way you can imagine.
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Oven instructions: Preheat the oven to 425°F. Place the meatballs on a large baking sheet lined with parchment paper or sprayed with cooking spray. Bake the meatballs for 10-12 minutes, or until an instant-read thermometer measures the internal temperature of the meatballs to be 165°F.
Prep in advance: Shape the raw meatballs as instructed, cover them with plastic wrap or place them in a sealed container, and store them in the refrigerator for up to 24 hours.
Freeze for later: After the meatballs have cooked, place them in a freezer-safe container. When ready to use, allow them to fully defrost in the refrigerator. If serving them with a sauce or gravy, reheat them on the stovetop with the sauce (this will prevent them from drying out) until heated through. If you won't be serving them with sauce or gravy, place the meatballs in a single layer on a baking sheet, cover with foil (to prevent them from drying out), and reheat in a 300°F oven for about 15 minutes.
- Category: Dinner
- Method: Air Fryer
- Cuisine: Italian-American
- Diet: Gluten Free
Keywords: gluten-free meatballs, meatballs, dinner, appetizer