Gluten free meatballs are undeniably one of the most delicious meatballs, a family favorite much like the classic Kofta Kebab. Loads of fresh herbs combined with ground beef, rice flour and warm spies all in a delicious tomato sauce makes this easy Egyptian rice meatballs.
Next time, try these meatloaf cupcakes.
Today, I am going to show you how using such a versatile ingredient like rice, we can make the most delectable meatball that is not only dairy free and egg free, but also with the use of rice flour instead of bread crumbs, means it's gluten free.
Using a trio of fresh herbs, Egyptian inspired seasonings, you will be amazed at how easy and unbelievably delicious these meatballs taste.
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❓Why This Recipe Works
- Not only gluten free but also egg and dairy free meatballs.
- Feeds a crowd.
- Freezer friendly.
- You do not need special ingredients like gluten free breadcrumbs.
This gluten free meatball recipe comes together very quickly as most of the work is done for you in a blender. Fresh herbs are the way to go for the best taste, and I do not recommend using dried ones.
Also, this is a very economical recipe as one pound of ground meat will yield about three pounds of meatballs. An easy and simple freezer friendly meatballs for your busy weeknights.
Recipe Instructions
- Grind the uncooked rice in a coffee grinder, then sift through a fine mesh sieve. Return everything back to the grinder and repeat this process three times, until the rice is a fine powder and almost nothing remains in the sieve. Set aside.
- In a food processor, add the onion and garlic and pulse until finely diced. Add the fresh herbs and process until everything is well combined. Transfer the mixture into a large mixing bowl.
- Add the ground rice, meat, and spices and mix well with your hands until fully combined. Working in batches, return the mixture to the food processor and process until a paste-like consistency is achieved.
- Lightly oil your hands and shape the mixture into balls or fingers using about 1½ to 2 tablespoons of mixture each. Place on a clean plate and repeat until the entire batch is shaped.
- Cover and refrigerate for at least 30 minutes, or up to 24 hours.
- In a saucepan over medium-high heat, add the ghee and oil. Sauté the diced onion for a couple of minutes until fragrant. Pour in the tomato sauce and water, then stir in the tomato paste. Reduce the heat and simmer for 7-10 minutes until the sauce thickens. Season with salt, pepper, and cumin to your liking, then set aside.
- Pour about 1½ to 2 inches of oil into a large skillet and heat over medium-high until shimmering. Reduce the heat to medium and carefully add the kofta in batches. Fry for 3-4 minutes, turning halfway through, until golden on all sides. Transfer to a plate lined with paper towels and repeat with the remaining batch.
- Reheat the sauce over medium heat and add some or all of the kofta. Bring to a light boil and cook for an additional 5 minutes. Serve warm with rice or crusty bread.
Amira's Tips
- When prepping the fresh herbs get rid of the lowest part of the bunch as it is usually thick stems without any leaves. We mainly want leaves and thin stems.
- This recipe is very forgiving, so do not freak out too much about the fresh herbs weight.
- The meatballs might crack up a bit while frying this is totally normal and ok for this kind of meatballs as these meatballs are usually made with ground camel meat and this makes it more intact and crack-free.
- Meatballs are usually crunchy on the outside, but adding it to the sauce softens them.
- These meatballs are very economical because just one pound of ground beef yields a lot of meatballs.
Serve With
- Pair it with rice or gluten-free pasta for an easy gluten-free meal.
Recipe FAQs
Short grain white rice or Jasmine rice is what I usually use. I haven't tried it with Basmati rice or Brown rice yet.
The great thing about meatballs is that they can be made and frozen ahead of time. Gluten free meatballs can be frozen before cooking. Lay them on a cookie sheet with parchment paper, being sure to note they are not touching one another. Freeze them until solid. Then you can put them in a freezer bag with the name and date. According to the USDA, uncooked ground beef is best used within four months.
Related Recipes
- Fattah is a traditional dish throughout the Middle East and this Egyptian fattah is one I grew up with to celebrate almost all occasions.
- This moussaka recipe is the ultimate comfort food for a cozy night in. Meaty, saucy with creamy and custardy bechamel layer. Nothing can beat that!
- Gluten Free Beef Stew with fall apart beef, tender vegetables in a hearty rich sauce. A great weeknight dinner your whole family will enjoy.
- Flank Steak Pinwheels are cheesy, tender, and bursting with flavor in every bite. Marinated flank steak butterflied and rolled around a delicious filling of melty cheese and spinach.
More Meatballs Recipes
- Roll up your sleeves and get ready to savor the sensational flavors of Kofta Kebab. An unforgettable combination of herbs, spices and juicy meat that will leave you craving for more!
More Ground Beef Recipes
- Super easy ground beef Philly cheesesteak casserole perfect family friendly one skillet dinner the entire family will love.
- This moist meatloaf with bread crumbs is tender, old fashioned with a delicious glaze. Sticky sweet and super delicious! You can eat the whole thing in one sitting – I won't tell.
- These meatloaf cupcakes are very easy and a great kid-friendly dinner idea. They freeze very well too!
Koftet Roz (Rice Meatballs)
Ingredients
- 1 medium onion 150g cut into chunks
- 5-6 large garlic cloves
- 1 cup rice uncooked about 220g
- 3-4 cups fresh herbs use a combination of roughly chopped parsley, cilantro and dill (80g)
- 1 ½ - 2 teaspoons salt
- ½ - ¾ teaspoon ground black pepper
- 1 pound lean ground beef preferably not less than 90%
- Oil for frying
For the sauce:
- 2 Tablespoons ghee
- 2 teaspoons oil any neutral oil
- 1 small onion diced
- 1 can 15ounce tomato sauce
- 1 Tablespoon tomato paste
- ½ cup boiling water
- Salt black pepper, cumin to your liking
- Optional Cayenne pepper
Instructions
- In a coffee grinder, grind the rice then run them through a fine mesh sieve.
- Place everything back in the grinder and grind again then sift through the sieve again.
- Do this for a total of three times until there are almost nothing in the sieve when you sift the rice.
- In the bowl of your food processor, add onion and garlic then pulse together until finely diced.
- Add the fresh herbs and process again.
- Place the content of the food processor into a large mixing bowl.
- Add rice, meat and spices give everything a good mix with your hands until combined.
- Working in batches process the meat in the food processor until paste like consistency is achieved.
- Oil your hands lightly and shape the mixture into1 ½ to 2 tablespoon balls or fingers. Place on a clean plate and proceed until you are done with the whole batch.
- Cover and refrigerate for 30 minutes up to 24 hours.
Meanwhile make the sauce:
- In a saucepan over medium high heat add ghee and oil then sauté onions for a couple of minutes or until fragrant.
- Pour in the tomato sauce, water, and stir in the tomato paste.
- Reduce heat and simmer for about 7-10 minutes until sauce thickens. Season and set aside.
- Fry the meatballs:
- Pour about 1.5 to 2 inches of frying oil in a large skillet.
- Heat the oil on medium high until shimmering, reduce heat to medium and carefully fry the kofta for 3-4 minutes turning halfway through.
- Take the kofta out and place on a plate lined with paper towels.
- Continue until you are done with the whole batch.
- Reheat the sauce on medium heat and drop some or all of the kofta fingers in. Bring to a light boil and continue to cook for 5 minutes.
- Serve with rice or crusty bread.
Nutrition
First published Jun 22, 2013 . Last updated May 2, 2023 with important tips, clear step by step instructions and readability.
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Fatima Khan
Would it be possible to do this with all purpose flour?
Amira
Fatima, I haven't tried that before as this is traditionally made with ground rice. You can make your own rice flour though.
Sassy
Dear Amira,
Do you have a recipe for the sauce to go with this recipe?
Thank you!
Sarah Kaldas
Hello, love this recipe, thank you so much for sharing. My husband is Egyptian and I love making special dishes for him to see him smile.
I do have a question? Is it possible to bake them? Air fry them? Also is it possible to make them and freeze them ?
Thank you so much!
Randa Tadros
I was surprised to see dill as part of the ingredients. I didn't think that was an ingredient that my mom used? Also, no cumin in the sauce?
Amira
Randa, feel free to adjust according to your liking dear. My mom uses dill in her recipe and that's why it is in there :).
Agy
Can I use rice flour instead? If so would it be same amount?
Amira
I guess you can, use 1 1/3 to 1 1/2 cup. Let me know how it went with you.
Sommer
Hey Amira 🙂 love your recipes. I was just wondering, the picture of the green mixture, is that with or without the meat? Do you put the meat in the food processor?
Amira
Sommer, thank you for your encouraging words I appreciate it dear. Yes I put the meat in the food processor and the picture of the green mixture above is with meat in it. I hope this answers your question. If you have any more questions please do ask.
Leslie Hill - From Grand Rapids, Michigan USA
These look amazingly similar to what my mother made when I was a young child. I will be trying your recipe soon. Thank you.
Amira
These tastes very well... I do hope you'll try them one day. Glad that they remind you of good old days :).
Denise Browning@From Brazil To You
I so need these rice meatballs tonight. They look so yummy!
Samah @ good cooks
It looks so yummy, I never tried to add the powdered rice to my kofta, you have inspired me to try it, nice recipe . Thanks 🙂
Amira
Try it Samah, my kids love it even without the sauce.