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.
Sue Stentz says
Nicole, my husband does not eat pork, so I am thinking of doing 1 lb. ground beef and 1 lb. ground chicken. What do you think?
Nicole Hunn says
Hi, Sue,
Actually, I’d use another pound of ground beef instead of ground chicken, which is generally much, much drier.
BonnyJean Burns says
I would love to see some shrimp and other seafood recipes. I live in the Panama City, FL area and we all live off of seafood down here… I am going to try and make my shrimp with your popcorn chicken recipe and see how that turns out though. I have all your cook books and love the m dearly I wouldn’t have been able to survive with out them once I was told I needed to go Gluten free.
Nicole Hunn says
Hi, BonnyJean,
I actually have a few great shrimp recipes in my most recent cookbook, Gluten Free Small Bites! If that’s one of the books you have, the coconut shrimp recipe is one of my favorites! I’m so glad you enjoy the site, BonnJean. I don’t have a lot of seafood recipes here on the blog, I think mostly because seafood recipes are mostly naturally gluten free. But I’ll definitely think about it!
Denise Campbell says
This is not good…It’s almost 6AM EST here and I’m having visions and craving a Meatball Sandwich right now & in the worst possible way too & I *know* we don’t have all the stuff needed to make these. Darn it!! Here’s hoping I can convince Mom into getting what we don’t have here tomorrow. (Don’t ask, as the last person you would think who would not support or help me since my Celiac was discovered, is in fact my Mom. Loooong story. Anyway…). It’s okay for an iPadd to be covered in drool, right?
Came here through Pinterest and have been brousing ever since. Only issue I have is your Breads pretty much all call for Yeast & we have a mutual intense dislike of each other. Not in an allergy way, but that I can never get the blasted stuff to work for me & I usually end up w/loaves that would double nicely as doorstops. I’ve actually had my Mom & a few others I know who are amazing bread makers watch me, but tbey haven’t a clue, as I did everything right. Who knows, but it’s maddening.
I really am enjoying what I’m seeing around here and can’t wait to try a few things. Thanks for all the hard work you do and share w/us.
kclark says
Hi Nik, I have been lurking, baking and cooking from your site, as usual. Oh and bragging about you when people like my food. My latest addiction is the buttermilk biscuits from page 227 of your book. Yes, I have the page memorized. I made the biscuits and took them on a trip. Baked them at the cabin and made breakfast sandwiches. Awesome and they were served to gluten eaters. I have also rolled out the dough as a topper for chicken pot pies, etc. WHY did I wait so long to try them? I was scared of that folding thing and I am mad at myself.
I am with you on the slow cooker thing. I have one or two recipes I like. I tried oatmeal and wasn’t impressed. How did your oatmeal turn out?
This meatball recipe looks fantastic and I am going to try it next week! Thank you!
Olivia Ramage says
Made these tonight and they were fab – and the whole family ate it too. Many Thanks.
Joni G. says
Love this recipe! I can’t believe how easy these were to make!
I am currently in the middle of a Whole 30, so I made these W30-compliant by leaving out the breadcrumbs, red wine and Parmesan. They still turned out great! Thanks so much for all you do!
GabbyCT says
I didn’t do these in a slow cooker and I used all beef but they turned out great. It was a very interesting and terrific idea to add the liquid to the breadcrumbs. I am a recent fan of yours! Thanks for the blog, I have shared it will many others.
Ann says
We adore meatballs and love that you posted this! Many (too many-lol)
years ago, I found a recipe from an Italian grandmother which is almost
identical to this and have used it ever since. The only difference is
that her “secret” ingredient is milk and she said you add it until the
meatballs just hold together and that is the secret to keeping them
moist. Who knew?! It works in the oven, stove top or slow
cooker–never dries out! Hope that helps the lady from Europe.
p.s. thanks for all the paleo recipes–love, love the choco chip scones!
Lucy says
Yum, I have three slow cookers.
Use them all the time, especially during the summer when I’m outside all day and have little or no time to cook.
Robin says
I’m making these right now. Just a note to warn that if you let the liquid sit too long with the breadcrumbs, you get a big gummy mess (literally like silly putty!). Next time I will have it mostly prepared and just let the breadcrumbs sit for a minute or so. They are in the cooker right now and smell so good!
Nicole Hunn says
If you use coarse bread crumbs, Robin, that definitely doesn’t happen. They must be proper bread crumbs, ground coarsely and toasted up right, not finely ground dust!
Robin says
Thanks Nicole! Next time I will try homemade breadcrumbs instead of store-bought
Lauren says
I find it funny that I can crave foods I’ve never actually eaten. The other night I had a dream about making really fragrant meatballs, but in real life I don’t have a family recipe for them, plus I have all those pesky food allergy issues, so I really hadn’t gone on the hunt for a version I could eat. But then you deliver one {that is *legitimately* for the slow cooker}. Allow me again to mention just how much you ROCK! :D
Nicole Hunn says
It’s kismet, then, Lauren! Thanks so much for the kind words. :)
Elena, Age 11 says
these look delicous, beautiful, wonderful. Ok I didnt come here to say how wonderful these look but they look amazing! today mom and i made your oat bread from gfoasbb. we used the same amount of almond meal in place of dry milk as a df and healthier option. it worked wonderfully. our thermometer broke so we kind of had to just go by sound but it seemed to turn out fine. it certainly tasted great! i also made your choco donuts from gfoas quick and easy. also df and wonderful. thanks so much for the great recipes!!!!!!!
Nicole Hunn says
That’s great, Elena!
kclark says
What a mature 11 year old!
Chris says
We don’t really have slow cookers here in Europe that much, so is it possible to do these in the oven at really low heat or something like that? :)
Nicole Hunn says
You know, Chris, for regular meatballs I honestly don’t really recommend this recipe as I think the oven would dry them out. You really need more moisture in the meatballs. If you have my first cookbook, I’d go with the recipe for “meatlove” in there!
kittywitty says
I love slow cooker meatballs…these look delish!
Judy O says
This is not a comment about the meatballs per se (although they do sound awesome and I’m planning on making these soon!) but just a heartfelt thank you for making celiac disease bearable! Your recipes are amazing and inspiring and allow me to still enjoy the foods I grew up loving and can now eat without suffering! Thank you for sharing!
Nicole Hunn says
That’s the very best type of comment, Judy! I’m so thrilled to be able to help, and hope you feel a true sense of possibility about what you can continue to enjoy, even with celiac disease. (P.S.—it’s everything! you can have everything)
anna says
Yum! My parents sent me home with some beef from my cousin’s steer and i was planning on making bierocks with it, but thanks to this post now i want meatballs :) I love that the raw balls go directly into the cooker. No pre-pan frying needed. Perfect! That extra step in most other cooker meatballs was always a deal breaker for me.
Like you, i dont use my slow cooker often. Mostly for pulled pork (BBQ or carnitas style, depending) and homemade chile. It just makes SO MUCH! And the pot is a bit unwieldy while washing. Thank you!
Nicole Hunn says
Me too, anna, no pan frying meatballs before slow cooking them for me. I’m still in search of a few more good slow cooker recipes that don’t make, well, mush. :)
Donia Robinson says
Here’s what I love about this recipe – that you’re actually cooking the meatballs in the slow cooker. I like my slow cooker for certain things, but when I see a recipe calling for using it basically to reheat something that I had to cook using another method already, I don’t see the point of dirtying another dish. These look awesome!
I don’t suppose you’d have a crack at a Paleo version?? ;)
Mare Masterson says
Donia, I make meatloaf and meatballs using spinach instead of bread crumbs if I don’t have any gf bread crumbs on hand. I cannot give you measurements though because I do it by feel.
Nicole Hunn says
I hear you on the extra steps. I try to be judicious about the extra steps required, although I will gladly sauté onions before using them in a slow cooker recipe. It does make a difference. But pan frying meatballs before slow cooking them? No thanks!
Funny you should mention Paleo, as the one thing I do think needs to be done is some sort of easy Paleo coarse bread crumb—something that doesn’t require a spendy and time-intensive loaf of Paleo bread first. Will get on it. :)
Donia Robinson says
Yes, that sounds great! Maybe an almond flour and tapioca starch crumble, toasted a bit in the oven? It would be very nice not to have to make a loaf of bread, just to destroy it. ;)
Jean Edeal says
If I don’t have breadcrumbs available, I have used instant potato flakes. About 1/3 cup in 2# meat.
kittywitty says
Donia, There is a recipe for *really* yummy slow cooker meatballs in the Everyday Paleo cookbook by Sarah Fragoso. The binder is almond meal and eggs. I’m sure Nicole wouldn’t want me to post it here, so you can contact me by clicking my user name and I’ll be happy to give it to you. (Comment back here if that doesn’t work and we’ll figure it out!) :)
Jennifer S. says
Love love love the new site! And these meatballs look pretty good too!
Nicole Hunn says
Hey, thanks, Jennifer!
Adrianne Fitzpatrick says
Ooh, love this idea. I have a slow cooker but I mostly use it to make yoghurt, so I’ll have to plan things for when the cooker’s not otherwise in use. (Oh, and I have all three recipe books and the new one on pre-order. :-) )
Nicole Hunn says
Homemade yogurt is definitely a treat, Adrianne. Hope the meatballs get some cooker time soon. :)
Lauren Morra says
I’m glad to know I’m not the only one who is less in love with the slow cooker. I just haven’t quite figured it all out. Meatballs and sauce mmmmmmmm.
Nicole Hunn says
You’re not alone, Lauren! I think there are many of us out there, hiding in plain sight. :)
Mare Masterson says
My favorite way to use my slow cooker is your English Muffin bread, but you already know that! My second favorite way is our corned beef on St. Patrick’s Day. I do not use it a lot. I am old school and like cooking in oven or on stove top. I will love to try your meatball recipe, but I will add a 3rd meat – ground veal. Did you know some of the chefs out there soak bread in milk for their meatballs?
Nicole Hunn says
Most of the other meatball recipes I have made in my life, I have soaked the bread crumbs in milk, but soaking them in wine (or a stock/vinegar mixture) makes the meatballs so much more flavorful!
Mare Masterson says
I never soaked them at all. Interesting. I will try it.
JillShPk says
Thanks for this recipe! I needed a gluten-free meatball recipe as I can’t find frozen ones without gluten in them! Great timing as I need meatballs for one of this weeks recipes!
Linda F. says
Oh my goodness these look so good. I love meatballs and there are so many things you can do with them. Meatball sub, meatball pizza, meatball calzone…all with your recipes of course :) I love my crock-pot. You do know they have liners you can buy? They are just under $2 at my Wally World. Hope it’s OK to post a picture. I love them. All you do is take out the liner and your mostly done with clean up. Can’t wait to try this recipe.
Nicole Hunn says
So funny you should mention those liners, Linda! I’ve seen those in the grocery store so many times, and have been tempted since I do loathe the liner cleanup (!) but I have been reluctant to use more plastic. I should buy them for an occasional cleanup treat. :)
Linda F. says
I love them. It’s so easy. I know it’s just more money from our budget but it’s just so easy with them. The best is when I make my gluten free cheese dip. That’s a bugger to try to wash even in the dishwasher.
Sandi B says
Have you ever tried a light spray of olive oil or cooking spray before filling. Makes cleanup easy and eliminates most of those white marks.
Nicole Hunn says
Good tip, Sandi!
Tina Howe says
These look delicious!