Dried herbs in the crock are the secret to the rich flavor and perfect texture of these slow cooker meatballs. And it's also the easiest, most convenient meal you'll make all week!
Falling in love again… thanks to gluten free meatballs!
Something like 80% of Americans own a slow cooker. Until a few years ago, I was not among them (for shame!). But since upwards of 250 million people can't be dead wrong, I finally went for it.
I cooked and cooked from it when I first got it, to give it a fair shake. Soups, chilis, stews, oatmeal and unforgiving cuts of meat. My kids thought that I had fallen in love with my slow cooker, and looking back that was probably a reasonable assumption at the time.
But I think that was the problem—I was trying to fall in love with it. And as anyone who has ever been in love with anything or anyone before knows, forcing the issue is not necessarily a good plan.
Love needs an easy touch. So I decided to relax a bit. And then … I finally hit the slow cooker jackpot: gluten free slow cooker meatballs. Ridiculously easy in both preparation and cleanup, and quite possibly the best meatballs I've ever had. Love really does happen when you least expect it!
What's the deal with the crock?
Slow cooker cooking really is different from conventional cooking, isn't it? You probably knew that already (you well-schooled 80%), but I didn't!
You really do need recipes that are at least reformulated, if not originally created, specifically for a slow cooker. You want to use dried herbs, not fresh ones for sure for sure. And go a bit easy on the salt, as the crock tends to intensify the flavor of salt.
What makes these the best gluten free meatballs?
So what makes these slow cooker meatballs better than conventional meatballs? Well it's the flavor, but (believe it or not) it's also the texture!
The meat slowly absorbs all the flavor not only of the ingredients you add to the meatballs themselves, but of the simple tomato sauce they are nestled into for all those hours.
And since they do sit in the sauce for all that time while it very gently bubbles away, they don't need a lot of moisture themselves, so they stay together beautifully—but are still moist and tender when you serve them.
If you're a slow cooker lover, but you've taken the plunge and decided to experiment with an Instant Pot electronic pressure cooker, try cooking GF spaghetti and meatballs in the Instant Pot. That post has tons of tips on getting started with that appliance. I learned the hard way, so you don't have to! ☺️
Choosing meat for your gf meatballs
This meatball recipe calls for 1 pound of pork and 1 pound of ground beef. Together, they make really tender, flavorful meatballs with the ideal texture and taste.
The fat in the pork adds buttery flavor and texture to the meatballs, and the beef adds the savory “meaty” or umami flavor. The combination is perfect, without the ground veal that you sometimes find in gf meatball or gluten free meatloaf mixtures.
Cooking your meatballs in the crockpot is ideal for ensuring that they're never dried out, since the crock keeps all the moisture sealed in for hours. If your meat is too lean, there won't be enough moisture to start, so be sure to use ground beef that's no more than 85% lean.
Notes on gluten free meatballs cooking times
I've made these meatballs on both the high setting (for 4 hours), and the low setting (for 8). I've served them right after they're done cooking, and after they've sat on “warm” for an hour and a half. After sitting on warm, they definitely absorb more of the sauce and
After sitting on warm, they definitely absorb more of the sauce and look like they might taste dry, but they're still moist and tender.
And although you might think of slow cookers are only for wintertime, consider this: They do not heat up your kitchen at all.
So stay cool in the summer with these perfect slow cooker meatballs. And buy another crock and make some slow cooker mac and cheese. Let them make dinner for you tonight!
How to serve gluten free meatballs
I often serve these gf meatballs in sauce the traditional way: over boiled gluten free pasta. Everyone loves spaghetti and meatballs, right?
But meatballs can be served a few other ways, just to mix things up and make them more versatile. Here are a few meatball serving ideas:
- Gluten free spaghetti and gluten free meatballs (with extra sauce)
- Gluten free meatball subs, with a batch of our quick-rising gluten free French bread
- Make them smaller by half, and serve them as appetizer meatballs, like our gluten free Swedish meatballs
- Serve them over warm, freshly made or even slice-and-serve polenta, and top with shaved Parmigiano-Reggiano like you're a little fancy Italian restaurant
Storing leftover gluten free crockpot meatballs
If you have any leftover gluten free meatballs from this recipe, you can store them in a sealed container with some extra sauce for up to 3 days in the refrigerator.
For longer storage, freeze them in a freezer-safe container. Defrost them in the refrigerator, not at room temperature which isn't safe food handling.
Reheat the meatballs in more sauce in a pan on the stovetop over very low heat. You can also cover them in sauce and put them back in the crockpot on “warm.”
Crockpot gluten free meatballs ingredients and substitutions
Dairy free gluten free slow cooker meatballs
The only dairy in these meatballs is the ground Parmigiano-Reggiano cheese. It can easily be substituted with 1 ounce of nutritional yeast flakes.
Egg free gluten free slow cooker meatballs
There's only 1 egg in this recipe, so you should be able to replace it with a “chia egg.” Place 1 tablespoon ground white chia seeds in a small bowl, mix it with 1 tablespoon lukewarm water and allow it to sit until it gels.
Vegetarian gluten free slow cooker meatballs
You might be able to take our recipe for gluten free lentil meatballs and cook them in sauce in the crockpot. They'll almost certainly be done cooking sooner than 4 hours on high or 8 hours on low.
Alternative gluten free sauces for meatballs
Leave out the dried basil and oregano, and try cooking our gluten free Swedish meatballs in their sauce in the crockpot instead.
Again, leave out the dried basil and oregano, and cook these meatballs in our gluten free BBQ sauce. That sounds amazing, doesn't it? I'd serve that over gluten free egg noodles for the ideal meal.
FAQs
Are frozen meatballs gluten free?
Most frozen meatballs aren't gluten free! Meatballs are almost always made with breadcrumbs, and unless they use gluten free bread crumbs, the meatballs will not be gluten free.
Can I prepare crockpot gluten free meatballs in advance?
Yes! You can shape the raw meatballs as instructed, and store them in the refrigerator for as long as the meat you're using is good. Then, set them to cook in the crockpot 4 or 8 hours before you're going to be ready to eat.
If you'll be ready to eat more than 8 hours after cooking the meatballs on the “low” setting, your crock should switch to the “warm” setting automatically after the cooking cycle is finished. It can stay on warm for up to 1½ hours.
Can I make gluten free slow cooker meatballs without breadcrumbs?
Yes! Try replacing the gluten free bread crumbs with quick-cooking gluten free oats, like we do in our recipe for gluten free meatloaf.
You can make your meatballs entirely without breadcrumbs using our recipe for Paleo meatballs. Since dried herbs and aromatics are best for the slow cooker, replace the minced onion with dried minced onion and the mustard with mustard powder.
Can I use turkey in this gluten free meatball recipe instead of beef?
Yes! I think you should be able to replace the ground beef with ground turkey (not lean!) to make gluten free turkey meatballs. I wouldn't use all turkey to replace the beef and the pork, because ground turkey is just too soft to hold its shape during 4 or 8 hours of cooking.
How long can gluten free meatballs stay in crockpot after cooking?
These gf meatballs can stay in the crockpot on warm for up to 1½ hours after they're done cooking. To stretch out the amount of time to the fullest, cook the meatballs for 8 hours on the “low” setting first.
Most crockpots will switch to the “warm” setting immediately after the cooking timer runs out. You don't want to keep the crock on “low” after the meatballs are done cooking, though, or they edges may burn.
How to make these gluten free meatballs in the crockpot, step by step
Gluten Free Slow Cooker Meatballs | Perfect Crockpot Dinner
Equipment
- Slow cooker/crockpot
Ingredients
For the meatballs
- 1 ½ cups (180 g) coarse gluten free bread crumbs homemade or store bought
- ½ cup (4 fluid ounces) red table wine See Recipe Notes
- 1 pound ground pork
- 1 pound ground beef
- 1 egg any size, beaten
- 1 tablespoon dried oregano crushed to release oils
- 2 teaspoons dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 ounces Parmigiano-Reggiano cheese finely grated (See Recipe Notes)
- Fresh basil leaves for serving optional
For the tomato sauce
- 1 28- ounce can tomato puree or 1 28-ounce can whole peeled tomatoes, pureed with their juices until smooth
- 3 ounces tomato paste
- 1 tablespoon dried oregano crushed to release oils
- 2 teaspoons dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika optional
- ½ teaspoon chili powder optional
Instructions
First, begin the meatballs.
- In a small bowl, place the breadcrumbs and red wine (or stock mixture), and mix to combine. Allow the breadcrumbs to sit in the wine (or stock mixture) while you prepare the tomato sauce.
- Prepare the sauce.
- In the liner of a 6-quart slow cooker, place all of the tomato sauce ingredients and whisk to combine well. Set the liner aside and return your attention to the meatballs.
Form the meatballs.
- In a large bowl, place the ground pork and ground beef, and break up the meat gently with your fingers. Add the remaining meatball ingredients in the order listed, mixing gently to combine with your fingers. Do not overwork the meat or the meatballs will be tough.
- Add the breadcrumb mixture, and again mix until just combined with your fingers.
- Divide the meatball mixture into 12 to 14 pieces and roll each gently into a ball. Do not compress or pack the mixture.
Cook the meatballs.
- Nestle each meatball into the tomato sauce in a single layer in the slow cooker liner. Cover and cook on high for 4 hours or on low for 8 hours or until the meatballs are cooked through. They should reach or exceed 165°F in the center on an instant-read thermometer.
- The cooked meatballs can remain on your slow cooker’s “warm” setting for up to 1 1/2 hours. Turn the cooked meatballs over in the sauce to coat completely before serving.
Notes
Be sure to use a wine that you would like to drink with red meat, and make sure but that it doesn’t have an overly fruity taste. Cooking with wine, particularly in a slow cooker, tends to intensify its flavor, and you don’t want it to overpower the dish. For an alcohol-free version, use an equal amount of beef stock + 1 teaspoon red wine vinegar. In place of the grated cheese in the meatballs, use 1 ounce nutritional yeast flakes for a dairy-free version. Adapted from Fine Cooking. Originally published on the blog in 2015. Video and some photos new, text modified, recipe unchanged.
Gluten Free Slow Cooker Meatballs | Perfect Crockpot Dinner
Equipment
- Slow cooker/crockpot
Ingredients
For the meatballs
- 1 ½ cups (180 g) coarse gluten free bread crumbs homemade or store bought
- ½ cup (4 fluid ounces) red table wine See Recipe Notes
- 1 pound ground pork
- 1 pound ground beef
- 1 egg any size, beaten
- 1 tablespoon dried oregano crushed to release oils
- 2 teaspoons dried basil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 ounces Parmigiano-Reggiano cheese finely grated (See Recipe Notes)
- Fresh basil leaves for serving optional
For the tomato sauce
- 1 28- ounce can tomato puree or 1 28-ounce can whole peeled tomatoes, pureed with their juices until smooth
- 3 ounces tomato paste
- 1 tablespoon dried oregano crushed to release oils
- 2 teaspoons dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika optional
- ½ teaspoon chili powder optional
Instructions
First, begin the meatballs.
- In a small bowl, place the breadcrumbs and red wine (or stock mixture), and mix to combine. Allow the breadcrumbs to sit in the wine (or stock mixture) while you prepare the tomato sauce.
- Prepare the sauce.
- In the liner of a 6-quart slow cooker, place all of the tomato sauce ingredients and whisk to combine well. Set the liner aside and return your attention to the meatballs.
Form the meatballs.
- In a large bowl, place the ground pork and ground beef, and break up the meat gently with your fingers. Add the remaining meatball ingredients in the order listed, mixing gently to combine with your fingers. Do not overwork the meat or the meatballs will be tough.
- Add the breadcrumb mixture, and again mix until just combined with your fingers.
- Divide the meatball mixture into 12 to 14 pieces and roll each gently into a ball. Do not compress or pack the mixture.
Cook the meatballs.
- Nestle each meatball into the tomato sauce in a single layer in the slow cooker liner. Cover and cook on high for 4 hours or on low for 8 hours or until the meatballs are cooked through. They should reach or exceed 165°F in the center on an instant-read thermometer.
- The cooked meatballs can remain on your slow cooker’s “warm” setting for up to 1 1/2 hours. Turn the cooked meatballs over in the sauce to coat completely before serving.
Notes
Be sure to use a wine that you would like to drink with red meat, and make sure but that it doesn’t have an overly fruity taste. Cooking with wine, particularly in a slow cooker, tends to intensify its flavor, and you don’t want it to overpower the dish. For an alcohol-free version, use an equal amount of beef stock + 1 teaspoon red wine vinegar. In place of the grated cheese in the meatballs, use 1 ounce nutritional yeast flakes for a dairy-free version. Adapted from Fine Cooking. Originally published on the blog in 2015. Video and some photos new, text modified, recipe unchanged.
Barb G says
Can you use either all beef or Turkey in place of pork in these meatballs?
Nicole Hunn says
Please see the notes about making these into turkey meatballs, Barb. And yes, you definitely can make them all beef, but I’d read through the post for other notes before you begin!
Marcy Minnick says
Just wondering what fat % of ground beef you prefer for this recipe? 75/25, 80/20, 90/10, or 93/7?? Thanks so much for all of the recipes. You’ve been a lifesaver for our family!
Nicole Hunn says
I’m so happy my recipes have been helpful, Marcy! I generally like 85% lean ground beef for this recipe, but I’ve successfully used 80% lean as well. Lower than 15% fat and the meatballs are much more likely to dry out.
Maureen says
The recipe calls for “coarse” bread crumbs and you reiterated this point in the comments section. Do have any recommendations? I use Aleia’s but they are definitely not coarse. Thanks!
Nicole Hunn says
Hi, Maureen,
Good question! I use either my own homemade bread crumbs or Ian’s gluten free panko bread crumbs.
Jan says
oh my goodness these look AMAZING! Can’t wait to make them!
Ellen says
Speaking of white marks, does anyone know what causes them in the slow cooker?
Suzanne A says
I’d like to use ground turkey instead of pork and beef. Would the dried herbs be the same?
Nicole Hunn says
Hi, Suzanne,
The herbs would be the same, yes, but be sure to use ground turkey with some fat in it, or the meatballs will end up dry.