4 Gluten Free Beef Lamb Meatball Recipes - Eatability (2024)

How would you like to eat delicious food without worrying about whether it contains gluten? Well, you don’t have to worry anymore because now you can enjoy gluten-free products rather than giving them up completely.

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4 Gluten Free Beef Lamb Meatball Recipes - Eatability (1)

There are plenty of options out there that allow you to enjoy tasty meals without having to sacrifice your health. To help you on your way, we have compiled a list of irresistible meatball recipes that are totally gluten free.

Gluten is a protein found in wheat, barley, rye, and other grains. Some people who suffer from celiac disease cannot tolerate gluten at all. In fact, eating products containing gluten can make them extremely unwell.

Fortunately, if you’re looking for ways to enjoy gluten-free foods, then you’ve come to the right place.

Gluten-free foods are becoming more widely accepted every day. Actually, in many cases they are even being added to ‘regular’ menus.

This means that you no longer have to miss out on delicious dishes just because you have a gluten intolerance.

With this in mind, read on for some of our favourite gluten-free meatball recipes.

If you would like to try some Paleo Beef Meatball Recipes, click here.

1. Braised Lamb/Beef Meatballs (Best Served With Spinach Curry)

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Opening our list of gluten free beef lamb meatball recipes we have a winner that goes beautifully with a punchy curry sauce.


– One pound of ground beef or lamb.

– A 1/4 of a cup of fine milled almond flour.

– One large egg, beaten.

– Two large cloves of garlic, finely minced.

– One tablespoon of fresh ginger, minced.

– One teaspoon of ground coriander.

– One teaspoon of ground cumin.

– A 1/4 of a teaspoon of freshly cracked black pepper.

– One teaspoon of Kosher salt.

– A pinch of cayenne pepper.


1. Combine the minced meat, egg, flour, herbs and spices in a medium sized bowl.

2. When all the ingredients are fully combined, use a tablespoon to roll 24 meatballs (which should all be approximately golf-ball sized, or 1 ounce in size).

You can store these uncooked meatballs in the fridge (on a lined baking sheet) for up to a day before cooking them.

3. Heat up your cooking oil in a skillet or high-walled frying pan. Once the oil begins to shimmer, and a wooden spoon dipped in bubbles, you should add in your meatballs, in a single layer.

Leave them to brown, turning a few times so that they crisp up evenly. This should take around six minutes. Cook in multiple batches if necessary.

Ensure they reach 165 degrees Fahrenheit internal temperature by using a meat thermometer.

4. If serving with curry, stir them into your curry, and leave it to simmer gently and combine. Best served with steamed basmati rice.

Interested in more meals that have plenty of flavour and no gluten? See our Gluten Free Dinner Ideas.

2. Greek Meatballs (Best Served With Tzatziki Sauce)

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For the meatballs:

– Olive Oil

– One pound of ground beef.

– One Pound of ground pork or lamb.

– Salt, to taste.

– One tablespoon of ground cumin.

– One teaspoon of ground oregano.

– One tablespoon of fresh parsley, chopped.

-Red pepper flakes, to taste.

– One tablespoon of fresh dill, chopped.

– One tablespoon of fresh mint, chopped.

– A 1/4 of a cup of red onion, finely diced.

– Black pepper, to taste.

– Four large cloves of garlic, minced finely.

For the Tzatziki sauce:

– 1/2 of a cup of seedless cucumber, diced.

– Two cloves of fresh garlic, minced.

– A 1/2 of a cup of fresh dill, chopped.

– One cup of full-fat Greek yogurt.

– The juice of one lemon.

– Salt, to taste.


1. Start by preheating your oven to 425 degrees Fahrenheit.

2. Add your meat, herbs, spices, pepper, and salt to a large mixing bowl. Mix together until everything is thoroughly combined – you can do this with your hands or a rubber spatula.

3. Use a tablespoon to scoop the mixture up and form meatballs. Roll them in the palms of your hands to get a perfect ball shape.

4. Once each meatball is done, put it on a baking tray that has been prepared by drizzling it with olive oil.

Bake them in the oven at 425 degrees Fahrenheit, for 20 to 25 minutes, or until they have cooked the entire way through.

5. Whilst the meatballs are in the oven, make your tasty tzatziki sauce by blending the cucumber, dill and garlic in a food processor, and pulse until finely chopped (or chopped to your preferred consistency).

Fold this into your Greek yogurt, stirring until well combined. Mix in the lemon juice and salt, and then keep cool in the fridge until your meatballs are ready to put on the dinner table.

6. When the meatballs are finished cooking, place them on the counter to cool for a few minutes before serving. Serve with a healthy helping of the tzatziki sauce.

Looking for some plant-based gluten free recipes? See our Gluten Free Sweet Potato Recipes for inspiration

3. Pan Seared Lamb And Beef Meatballs

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The next entry on our rundown of gluten free beef lamb meatball recipes are really juicy and flavoursome.


– One pound of ground lamb

– One pound of ground beef

– A 1/2 of a white or red onion, finely minced or grated.

– One or two tablespoons of fresh mint, chopped very finely.

– One tablespoon of dried oregano (can be substituted with Italian herb mix).

– A 1/4 of a cup of shredded Parmesan (optional).

– A 1/4 of a cup of gluten free breadcrumbs.

– One medium egg, beaten.

– 1/4 of a cup of gluten free flour, for dredging (optional).

– Two to three tablespoons of olive oil.


1. Start by preheating your oven to 350 degrees Fahrenheit. Then, prepare a baking sheet by lining it with greased parchment paper, and set aside for the time being.

2. Combine the meat, onion, herbs, breadcrumbs, cheese, and egg in a big mixing bowl. Use your hands to mix well.

3. Roll the meatballs by scooping two or three tablespoons (depending on how big you prefer your meatballs!) into the palm of your hands, and then roll them into a ball. Pop it onto the prepared baking sheet.

4. Optional step – roll the meatballs through flour and gently tap off the excess before cooking. You may want this if you want your meat to brown and crisp quickly, and will provide a satisfying crunch.

5. Heat up your oil in a pan, over medium heat. The oil should coat the bottom of the pan, and you will know that the pan is ready for meatballs when the oil is glistening.

6. Pop your meatballs in your pan, and allow them to sear for about four minutes. Leave a little space between each meatball if you can, or they will stick together.

7. Use togs to turn the meatballs when they are a crispy, dark brown. Sear for another four minutes. Turn a few times so that you get even cooking.

8. Transfer your meatballs back to your prepared baking sheet (as, despite the way that they look, they will still be raw in the center).

Pop the tray into the oven, and finish cooking them, which should take about 8 minutes. Check that your meatballs are cooked before serving, by cutting one in half to check that it is not pink in the centre.

Why not indulge in one of our Gluten-Free Almond Chia Scone Recipes?

4. Lamb Spiced Meatballs (Best Served With Tahini Sauce)

4 Gluten Free Beef Lamb Meatball Recipes - Eatability (5)


For your meatballs:

– One pound of ground lamb

– A 1/4 of a cup of onion (pink or red), finely minced

– Two cloves of garlic, finely minced

– Two tablespoons of fresh coriander, finely chopped

– One teaspoon of ground cumin

– A 1/2 teaspoon of ground coriander

– A 1/2 teaspoon of ground ginger

– A 1/4 teaspoon of cayenne pepper

– One teaspoon of kosher salt

– One medium egg, lightly beaten

For your Tahini Sauce:

– A 1/4 of a cup of tahini paste

– One large clove of garlic, finely minced.

– One tablespoon of freshly squeezed lemon juice.

– One teaspoon of kosher salt

– A 1/3 of a cup of warm water.


1. Start off by preheating your oven to 425 degrees Fahrenheit. Prepare a baking tray by lining it with greased parchment paper.

2. In a big mixing bowl, combine all the ingredients for the meatballs. Roll this mixture into 12 meatballs (approximately two tablespoons of mixture per meatball).

3. Move the meatballs to your prepared baking tray, and pop into the oven. Bake your meatballs for 15 to 20 minutes, turning the meatballs over halfway through the bake time.

Ensure that they are browned and totally cooked through.

4. Make your sauce by combining the tahini paste, lemon juice, garlic, pepper, and salt in a mixing bowl.

Slowly whisk in the hot water, which will help to emulsify the fats in the sauce. Stir until the mixture is smooth in consistency.

5. Plate your meatballs up. We recommend serving with a salad of tomatoes, spinach, olives, cucumbers, and maybe even pine nuts. Drizzle your homemade tahini sauce over the top.

6. Meatballs can be stored in a container in the fridge for a few days, and stay fresh and tasty. We think that they are enjoyable hot and cold.

This meatball recipe uses a tahini sauce. Another of our favourite sauces is hoisin (particularly with Chinese and Vietnamese food) and we have an awesomely simple gluten-free hoisin sauce recipe for you to try.

Final Thoughts

In conclusion, adopting a gluten free diet doesn’t mean that you need to deprive yourself of your favourite meatballs.

These adaptable gluten free beef lamb meatball recipes are a delicious way to eat gluten free. We hope that you enjoy these recipes!

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