I wrote a blog post with 31 gluten-free crockpot freezer recipes last year that is still super popular. The top question in the comment section was, “Can you recommend a gluten-free meatballs recipe?” At the time I didn’t have one, but I have one today.
What’s so great about these gluten-free meatballs?
- They’re made in the crockpot with eight simple ingredients.
- They freeze great.
- They’re absolutely delicious.
To make them gluten-free, I use ground oatmeal and seasonings instead of breadcrumbs. So easy!
This was my first time making meatballs in the crockpot and they turned out great. I was nervous they might all stick together, but they didn’t, and I think they turned out juicier than the meatballs that I bake in the oven.
Gluten-Free Meatballs Crock Pot Recipe
Yields: 40 small meatballs
- 2 pounds ground beef
- 2 large eggs
- 1 cup ground oatmeal (I ground a cup of old fashioned oats in my Magic Bullet)
- 1/2 teaspoon parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- In a large bowl, combine all ingredients and roll into small balls.
- Add to crockpot and cook on low setting for 6-8 hours or until meat is cooked through. (OR bake for 20 minutes at 350°.)
Eat plain or add to your favorite soup recipe, like this one: Crockpot Meatball Vegetable Soup. Yum!
Hi just wanted to let you know that oatmeal is NOT gluten free – people with coeliac disease cannot eat wheat, rye, barley or oats.
Love all your other recipes though! Thanks
Oats are naturally gluten free actually, but they are at a danger for cross contamination, unless they actually say ‘Gluten free’.
Though you can buy gluten free oats (Bob’s Red Mill)! These look great, thanks for sharing!
Oatmeal is gluten free naturally, but becomes contaminated in factories where it’s processed alongside wheat. You can buy gluten free, but it must state that on the package.
I was thinking about making these along with the sweet & sour bbq sauce. Would it be necessary to cook the meatballs first for 6-8 hours then add the sauce for 6-8 hours? Probably a dumb question, but I just don’t know. I’m usually a frozen meatballs kind of girl. Maybe cook the meatballs for a couple of hours, then add the sauce for the remaining 6 hours?
I would add everything together for the full cooking time.
I’m allergic to eggs, do you have any recommendations on what to replace them with? Thank you!
One egg equals 1 TBSP ground flax seed to about 2 1/2 water. Just mix in a bowl, let it sit for about 5 mins, stir again and add it to your recipe. Hope this helps.