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Air Fryer Pesto Baby Potatoes

This easy recipe for air fryer pesto baby potatoes make perfectly roasted potatoes and uses a basil pesto sauce. Using an air fryer, the baby red potatoes come out crispy on the outside and fluffy on the inside. These make a perfect side dish or meal!

a white bowl of air fryer pesto baby potatoes with extra grated parmesan cheese sprinkled on top next to a small bowl of black pepper.

Air Fryer Pesto Baby Potatoes are a quick, flavorful side dish that's perfect for any meal. This recipe uses small baby potatoes, such as baby gold or baby red potatoes, seasoned with a delicious pesto sauce.

The potatoes are air fried to crispy perfection, with a golden, roasted exterior and a tender inside, making them an irresistible addition to your dinner. You can customize the pesto by using basil pesto, walnut pesto, or other variations to suit your taste.

This air fryer recipe is not only easy to make, but it's also gluten free, providing a healthy and tasty option for those with dietary restrictions.

If you are looking for more potato recipes try my Oven Baked Steak and Potato Kabobs, my Crispy Garlic and Rosemary Smashed Potatoes, my Sheet Pan Mini Meatloaves and Sweet Potatoes or my Air Fryer Sweet Potato Wedges.

You can find more air fryer recipes here: My Favorite Gluten Free Air Fryer Recipes

a white bowl of air fryer pesto baby potatoes with extra grated parmesan cheese sprinkled on top next to a small bowl of black pepper.
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Ingredients

Instructions

Wash the baby potatoes and then cut them all in half. If some of the baby potatoes are a lot larger than the others you may need to cut them into quarters. It's important that the potato chunks are all about the same size so they cook evenly.

In a large bowl add the cut baby potatoes, avocado oil, salt and pepper. Mix to coat the potatoes in oil and seasoning.

Pour the potato mixture evenly into the basket of your air fryer. Air Fry at 390 degrees for 12-15 minutes. Shake the air fryer basket once or twice in the middle of cooking to make sure all of the potatoes get browned. Test the largest potato piece with a fork to make sure it's done. If it's not done air fryer for 2-3 minutes more.

Pour hot potatoes back into a large bowl. Add the pesto and grated parmesan cheese. Stir the mixture to melt the cheese and coat the potatoes.

Serve immediately warm or serve cold.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Air Fryer Pesto Baby Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 22 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for air fryer pesto baby potatoes make perfectly roasted potatoes and uses a basil pesto sauce. Using an air fryer, the baby red potatoes come out crispy on the outiside and fluffy on the inside. These make a perfect side dish or meal!

Ingredients

Scale

Instructions

Wash the baby potatoes and then cut them all in half. If some of the baby potatoes are a lot larger than the others you may need to cut them into quarters. It's important that the potato chunks are all about the same size so they cook evenly.

In a large bowl add the cut baby potatoes, avocado oil, salt and pepper. Mix to coat the potatoes in oil and seasoning.

Pour the potato mixture evenly into the basket of your air fryer. Air Fry at 390 degrees for 12-15 minutes. Shake the air fryer basket once or twice in the middle of cooking to make sure all of the potatoes get browned. Test the largest potato piece with a fork to make sure it's done. If it's not done air fryer for 2-3 minutes more.

Pour hot potatoes back into a large bowl. Add the pesto and grated parmesan cheese. Stir the mixture to melt the cheese and coat the potatoes.

Serve immediately warm or serve cold.

Notes

You could use regular sized potatoes for this recipe. Make sure all the chunks of cut potato are evenly sized.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Vegetables
  • Method: Air Fryer
  • Cuisine: Gluten Free

Top Tip

For the pesto in this recipe I either use this Barilla Rustic Basil Pesto or I use my recipe for Gluten Free Homemade Walnut Pesto. One of my favorite things to grow in the garden, flower beds and containers is basil. It's really easy to start from seed, is prolific all summer long and makes delicious fresh pesto.

Frequently Asked Questions

How does an air fryer work without oil?

Regular fryers use oil to cook your food. An air fryer uses circulated air to evenly cook your food without the need for oil. This eliminates excess oils and the calories that come with them!
 
I like to either spray oil onto what I'm frying or use oil in the recipe to help seasoning stick to your food. For this recipe I mix the ingredients with avocado oil so that helps the spices stick to the potatoes. This little bit of oil will also help the outside of the potatoes get a nice crispiness.

How do I clean my air fryer?

Air fryers are so easy to clean! Remove the basket from the air fryer and take the tray out of the basket. Using soap and water wash the two parts and rinse clean. Do not submerge your air fryer unit in water.

If the inside of your air fryer is dirty you can lightly wipe clean with a wet cloth. I rarely notice the inside of my air fryer needing to be cleaned. Usually this only happens if I overfill the basket.

Gluten Free Buttermilk Drop Biscuits

This easy recipe for gluten free buttermilk drop biscuits is made from scratch using gluten free flour. These southern style biscuits are perfect to go with soup or a meal. I love to eat them warm with butter spread on them or for breakfast with jam.

a white plate with a gluten free buttermilk drop biscuit cut in half with butter on each side next to a baking sheet of biscuits and a small wooden bowl of salt.

These Gluten Free Buttermilk Drop Biscuits are the perfect solution for anyone craving fluffy, homemade biscuits without the gluten. Made with simple ingredients like buttermilk, this easy gluten free biscuit recipe yields tender, flavorful biscuits that are perfect for any meal.

The best part? They're drop biscuits, meaning there's no need for rolling or cutting! You just mix the ingredients, drop spoonfuls onto a baking sheet, and bake!

These gluten free drop biscuits are quick to prepare and make a great side dish for dinner or breakfast, especially when paired with soups, stews, or a delicious breakfast spread.

If you are looking for more biscuit recipes try my Gluten Free Millet Drop Biscuits, my Gluten Free Sweet Potato Biscuits, my Gluten Free Biscuits and Gravy Casserole or my Gluten Free Instant Pot Chicken & Dumplings.

You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

a white plate with a gluten free buttermilk drop biscuit cut in half with butter on each side next to a baking sheet of biscuits and a small wooden bowl of salt.
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Ingredients

Instructions

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer add the gluten free flour, baking powder, salt, pepper, buttermilk and eggs. Beat together until all ingredients are incorporated. The dough will be slightly lumpy.

Using a spatula or tablespoon drop even portions of the dough onto the baking sheet leaving room for the biscuits to spread and rise. I make twelve generous sized biscuits with this recipe.

Bake the biscuits at 375 degrees for 15 minutes. The biscuits will be firm and lightly browned on the bottom when done.

If you would like to add some golden color to the top of the biscuits, turn your broiler on high and broil very briefly while watching the biscuits so they don't burn.

Supplies

Frequently Asked Questions

What is the difference between a drop biscuit and a rolled biscuit?

These gluten free buttermilk drop biscuits have more liquid in the dough, while rolled biscuits will have a stiff dough with less moisture. A drop biscuit is literally dropped onto the baking sheet using a tablespoon. Rolled biscuits are rolled out and then cut into biscuits before being placed on a baking sheet.

Drop biscuits are a bit less uniform, but easier and quicker to make since you get to skip the step of rolling out and cutting the dough.

What does buttermilk do to biscuits?

Buttermilk reacts with the baking powder and helps the biscuits to rise. You can't replace the buttermilk with regular milk or you won't get a fluffy biscuit that rises in the oven. Buttermilk is more acidic than regular milk and that causes the reaction with the leavening agent.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Buttermilk Drop Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free buttermilk drop biscuits is made from scratch using gluten free flour. These southern style biscuits are perfect to go with soup or a meal. I love to eat them warm with butter spread on them or for breakfast with jam.

Ingredients

Scale

Instructions

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer add the gluten free flour, baking powder, salt, pepper, buttermilk and eggs. Beat together until all ingredients are incorporated. The dough will be slightly lumpy.

Using a spatula or tablespoon drop even portions of the dough onto the baking sheet leaving room for the biscuits to spread and rise. I make twelve generous sized biscuits with this recipe.

Bake the biscuits at 375 degrees for 15 minutes. The biscuits will be firm and lightly browned on the bottom when done.

If you would like to add some golden color to the top of the biscuits, turn your broiler on high and broil very briefly while watching the biscuits so they don't burn.

Notes

I add the pepper for a bit of flavor and spice in the biscuits. If you like your biscuits plain you can omit the black pepper.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Biscuits, Rolls
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Millet Drop Biscuits

This easy recipe for gluten free millet drop biscuits is a quick way to make homemade biscuits. They are great with jam, butter or gravy. This recipe tells you how to make the best gluten free biscuits!

a cream plate with a gluten free millet drop biscuit cut in half with butter and strawberry jam on top next to a wood cutting board of biscuits and a small white bowl of strawberry jam

I love to serve these gluten free millet drop biscuits for breakfast with jam and butter or for dinner with sausage gravy. I make six really large biscuits when I'm serving them as a meal, but they can easily be made into a dozen biscuits to serve along side a meal.

These biscuits have a dense texture. I like to eat them warm right out of the oven. They also reheat nicely to be served the next day. It's easy to make a batch to have for dinner and then have them for breakfast the next morning too.

a cream plate with a gluten free millet drop biscuit cut in half with butter and strawberry jam on top next to a wood cutting board of biscuits and a small white bowl of strawberry jam
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Ingredients

Instructions

Preheat your oven to 400 degrees.

Line a baking sheet with parchment paper.

In a mixing bowl stir together the millet flour, baking powder, baking soda, xanthum gum and sea salt. Set aside.

In the bowl of your stand mixer blend together the butter, buttermilk, eggs and honey. When these ingredients are combined add the dry ingredients. Mix until a wet dough forms.

The dough is going to be sticky. To work with the dough wet your hands first. You will want either a bowl of water to dip your hands in or to be near running water. 

Form 6 large or 12 regular sized biscuits and drop onto the lined baking sheet. The biscuits will spread some, so leave a bit of room around each.

Bake for 10-18 minutes. The biscuits will be golden brown when done.

Supplies

Frequently Asked Questions

Is millet flour healthy?

Millet flour has many healthy benefits. It is a great source of calcium, iron and zinc. It is a gluten free grain that is a good source of fiber and protein.

Be sure when you purchase your millet flour that it has the gluten free label. Although millet itself is gluten free you need to be sure it was processed in a gluten free facility.

Can millet flour be used for baking?

Yes! It's fantastic for sweet or savory baking. Millet flour has a mild, nutty flavor. I prefer the Arrowhead Millet Flour that is organic and certified gluten free. I've found the best price for the Arrowhead Millet Flour is through Thrive Market.

What is millet flour made from?

Millet flour is made from grinding millet seeds into a powder. It is important to note that millet flour is gluten free, but it is a grain. If you are on a grain-free diet millet flour won't work for you. But, if you are simply gluten free, then this flour is a great alternative.

Is millet gluten free?

Yes! Millet is a seed that is naturally gluten free. However, it is always important with grains to make sure the package is marked gluten free. The millet you are using could be processed with wheat, barley or other gluten grains and be contaminated.

If you like this recipe you might also enjoy:

Gluten Free Sweet Potato Biscuits
Gluten Free Bagels
Gluten Free Italian Keto Bread
Gluten Free Sourdough Bread
Gluten Free Cornbread

I get some of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Millet Drop Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 12 biscuits 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free millet drop biscuits is a quick way to make homemade biscuits. They are great with jam, butter or gravy. This recipe tells you how to make the best gluten free biscuits! 

Ingredients

Scale

3 cups Millet Flour
3 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Xanthan Gum
½ tsp. Sea Salt
6 Tbsp. Unsalted Butter, at room temperature
½ cup Buttermilk, at room temperature
3 large Eggs, at room temperature
2 Tbsp. Honey

Instructions

Preheat your oven to 400 degrees.

Line a baking sheet with parchment paper.

In a mixing bowl stir together the millet flour, baking powder, baking soda, xanthum gum and sea salt. Set aside.

In the bowl of your stand mixer blend together the butter, buttermilk, eggs and honey. When these ingredients are combined add the dry ingredients. Mix until a wet dough forms.

The dough is going to be sticky. To work with the dough wet your hands first. You will want either a bowl of water to dip your hands in or to be near running water. 

Form 6 large or 12 regular sized biscuits and drop onto the lined baking sheet. The biscuits will spread some, so leave a bit of room around each.

Bake for 10-18 minutes. The biscuits will be golden brown when done.

I like to serve the biscuits immediately while they are still warm.

Notes

To get your buttermilk to room temp place it in a glass microwave safe container and heat for 10-20 seconds.

To get your eggs to room temp place them in a bowl of warm tap water for 1-2 minutes.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Biscuits
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Sweet Potato Biscuits

These gluten free sweet potato biscuits are my favorite way to use up leftover sweet potatoes. They're soft and savory, with no added sugar, so they're perfect for serving with dinner. I love them warm with a pat of butter melting on top.

a basket lined with a cream towel of gluten free sweet potato biscuits next to a plate with a biscuit cut in half with butter melting on top

The dough comes together in a stand mixer, so there's no cutting in butter by hand. Then just roll it out and cut squares with a pizza cutter. No biscuit cutter and no scraps to roll again!

They're so good with a bowl of soup, and they're a great addition to your Thanksgiving table.

If you are looking for more sweet potato recipes try my Gluten Free Sweet Potato Cake with Cream Cheese Frosting, my Sheet Pan Mini Meatloaves and Sweet Potatoes or my Air Fryer Sweet Potato Wedges.

You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

Not sure which gluten free flour to reach for? Check out my guide: Bob's Red Mill 1 to 1 vs King Arthur Measure for Measure: Which Gluten Free Flour to Use and When

a basket lined with a cream towel of gluten free sweet potato biscuits
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Why You'll Love These Biscuits

  • Savory, not sweet. Most sweet potato biscuits have added sugar. These are made to serve with dinner.
  • No biscuit cutter needed. Roll out the dough and cut squares with a pizza cutter. There are no scraps to reroll.
  • Mixed in a stand mixer. There's no cutting in butter by hand.
  • Great for leftover sweet potatoes. Yesterday's side dish becomes tonight's biscuits.
  • Freezer friendly. Freeze the cut dough and bake the biscuits fresh whenever you need them.

Savory Sweet Potato Biscuits for Dinner

Most sweet potato biscuits are sweetened with brown sugar or maple syrup. These have no added sugar, so the sweet potato flavor stays mild and savory. That makes them a great side for soup, chili, or roast chicken. If you'd like them a little sweeter for breakfast, brush the warm biscuits with honey butter or serve them with jam.

How to Cook Sweet Potatoes for Biscuits

You need 1½ cups of smooth mashed sweet potato. Here are the easiest ways to get it:

  • Instant Pot: This is my favorite method. Add 1 cup of water and the rack, then add the whole sweet potatoes. Pressure cook on manual for 12 to 18 minutes, depending on their size. Let the steam release naturally, then cool, peel, and mash in your stand mixer.
  • Leftovers: Plain leftover mashed or baked sweet potatoes work perfectly. Skip any that were made with brown sugar or marshmallows.
  • Oven: Roast whole sweet potatoes until very soft, then cool, peel, and mash.

Let the sweet potatoes cool completely before mixing. Warm sweet potato will melt the butter and make the biscuits dense.

Tips for Tender Gluten Free Biscuits

  • Use cold butter. Dice it and keep it in the fridge until you need it.
  • Stop mixing while you can still see lumps. Small pieces of butter make tender biscuits.
  • Roll to an even ½ inch. Even biscuits bake evenly.
  • Flour your mat well. Gluten free dough can stick, so dust your mat and rolling pin with extra flour.
  • Let them cool a few minutes. Gluten free biscuits can taste gummy straight from the oven, and they firm up as they cool slightly.

What to Serve With Sweet Potato Biscuits

These biscuits are perfect alongside a bowl of soup. Try them with my Instant Pot Beef and Vegetable Soup, Instant Pot Baked Potato Soup, or Instant Pot Sausage and Kale Soup. They're also a great addition to your Thanksgiving table. For breakfast, split them open and spread them with butter and my Gluten Free Cranberry Jam or Pineapple Jam.

Storage

Store the biscuits in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Warm them before serving for the best texture.

Top Tip

Make these biscuits with leftover sweet potatoes. Save some plain mashed sweet potato from dinner, and you'll have biscuits ready for the next night's meal.

Frequently Asked Questions

Can you freeze gluten free sweet potato biscuits?

Yes! Roll and cut the dough, then freeze the biscuits on a baking sheet until firm. Move them to a freezer safe container for up to a month. When you're ready to bake, thaw them on a parchment lined baking sheet and bake at 425 degrees for 12 to 15 minutes.

Can I use canned sweet potatoes?

I've only tested this recipe with fresh cooked sweet potatoes. Avoid canned sweet potatoes packed in syrup, because they'll make the dough too wet and sweet.

Are these sweet potato biscuits sweet?

No. There's no added sugar, so they have a mild, savory flavor. For a sweeter biscuit, brush them with honey butter or serve them with jam.

Do I need a biscuit cutter?

No. I cut the dough into squares with a pizza cutter, which means no scraps to roll again. You can use a round cutter if you prefer.

How do I reheat leftover biscuits?

Warm them in a 350 degree oven for about 5 minutes, or microwave them for 10 to 15 seconds.

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instruction photos for gluten free sweet potato biscuits with the dough in a bowl, the dough rolled out, the dough cut into biscuits and the biscuits baked on a baking pan

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Sweet Potato Biscuits

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 11 biscuits 1x
  • Diet: Gluten Free
Print Recipe

Description

Soft, savory gluten free sweet potato biscuits mixed in a stand mixer and cut into squares, so there's no biscuit cutter needed. Serve them warm with butter alongside soup, chili, or your holiday dinner.

Ingredients

Units Scale

Instructions

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer blend the gluten free flour, baking powder, baking soda and salt to combine dry ingredients. Add the diced butter and beat together until combined with lumps still showing. 

Add the mashed sweet potato and milk to this mixture and beat until blended together. The dough will still have some lumps showing and will be soft and not sticky.

Using a dough mat or your countertop coated with some extra flour roll the biscuits out to ½-inch thickness.

Using a pizza cutter or knife, cut the dough into rectangles (or whatever shape you would like). 

Bake at 425 degrees for 12-15 minutes or until the biscuits are golden brown on the bottom. 

Let the biscuits cool slightly before serving.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Breads
  • Method: Baking
  • Cuisine: American

If you make these gluten free sweet potato biscuits, please leave a star rating and a comment below. It helps other readers find the recipe. You can also tag me on Instagram at @smallfarmbiglife so I can see them!

Sweet Potato Biscuits Ingredients

Instructions

Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer blend the gluten free flour, baking powder, baking soda and salt to combine dry ingredients. Add the diced butter and beat together until combined with lumps still showing. 

Add the mashed sweet potato and milk to this mixture and beat until blended together. The dough will still have some lumps showing and will be soft and not sticky.

Using a dough mat or your countertop coated with some extra flour roll the biscuits out to ½-inch thickness.

Using a pizza cutter or knife, cut the dough into rectangles (or whatever shape you would like). 

Bake at 425 degrees for 12-15 minutes or until the biscuits are golden brown on the bottom. 

Let the biscuits cool slightly before serving.

Gluten Free Slow Cooker Cranberry Meatballs

These slow cooker cranberry meatballs are one of my go to appetizers for holiday parties, since the slow cooker does almost all the work while I get everything else ready. Sweet, tangy, and a little bit spiced, they come together with just a handful of pantry ingredients and a simple 4 ingredient sauce.

a large plate next to a smaller plate of gluten free slow cooker meatballs with parmesan cheese sprinkled on top next to a small wooden bowl of cranberries

I love recipes like this one during the holidays because they free up oven space for everything else on the menu, and they hold beautifully on the warm setting for as long as your party runs.

Whether you're serving them as a cocktail appetizer with toothpicks or spooning them over rice for dinner, this gluten free recipe is an easy way to bring a little something special to your Christmas or Thanksgiving table.

For this recipe you can purchase whole cranberry sauce or you can make my recipe for gluten free cranberry jam. I like the convenience of purchasing cranberry sauce, but I also love to have extra of my cranberry jam for the holidays too.

If you are looking for more meatball recipes try my Gluten Free Slow Cooker Hawaiian Meatballs, my Gluten Free Slow Cooker Barbecue Meatballs, my Gluten Free Swedish Style Meatballs or my Gluten Free Slow Cooker Meatballs.

You can find more Christmas recipes here: Gluten Free Christmas Recipes

a large plate next to a smaller plate of gluten free slow cooker meatballs with parmesan cheese sprinkled on top next to a small wooden bowl of cranberries
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Why You'll Love This Recipe

  • A sweet and tangy sauce made from just 4 ingredients, no complicated prep required
  • The slow cooker does the work, so it's an easy appetizer for a busy holiday
  • A gluten free party food everyone can enjoy
  • Freezer friendly, so you can make a batch ahead for Christmas or Thanksgiving

Ingredient Notes and Substitutions

You have a few easy options to make this recipe your own. Whole berry cranberry sauce gives the sauce a little texture, but jellied cranberry sauce works too if that's what you have on hand, and my Gluten Free Cranberry Jam is a great homemade option if you want to use up extra from the holidays.

If you're short on time, frozen fully cooked meatballs can stand in for the homemade version. Just add them straight to the slow cooker with the sauce and cook until heated through. No chili sauce on hand? Barbecue sauce or ketchup will work in a pinch, though the flavor will be a little sweeter and less tangy.

  • Cranberry sauce: whole berry, jellied, or homemade cranberry jam all work. Meatballs: homemade with ground beef or turkey, or frozen fully cooked meatballs for a shortcut.
  • Sauce base: chili sauce is my favorite, but ketchup or barbecue sauce can be substituted.

How to Store, Freeze, and Make Ahead

These meatballs are a great make ahead option for a holiday party. Store leftovers in an airtight container in the refrigerator for up to 4 days, and reheat gently on the stovetop, in the microwave, or right back in the slow cooker.

To freeze, let the meatballs cool completely in their sauce, then transfer to a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. You can also roll the raw meatballs and refrigerate them up to a day ahead of time, so all you have to do the day of your gathering is mix the sauce and start the slow cooker.

Tips for Serving a Crowd

This recipe makes about 2 pounds of meatballs, which is generally enough for 10 to 12 people as an appetizer. If you're hosting a bigger crowd, this recipe doubles easily, just make sure your slow cooker is large enough to hold everything in a single layer. Once the meatballs are done cooking, switch your slow cooker to the warm setting to keep them at serving temperature throughout your party, and garnish with a little fresh parsley or green onion right before serving.

Top Tip

My favorite chili sauce is Thai Kitchen Red Chili Dipping Sauce. Their brand doesn't have any added artificial colors or flavoring. I checked several other brands and they all had artificial colors and added ingredients that I didn't want.

Frequently Asked Questions

How do I make gluten free meatballs from scratch?

The key is gluten free breadcrumbs. There are several brands that have certified gluten free breadcrumbs. You can also use rice crumbs. I've used both and been happy with both options.

The gluten free bread or rice crumbs along with the egg will help the meatballs to hold their shape. Once the meatballs are in the crockpot I don't stir them until they are fully cooked so they don't fall apart.

What do you serve cranberry meatballs with?

I like to use these meatballs as an appetizer during the holidays and I serve them on their own with toothpicks. They are also delicious served with mashed potatoes or buttered pasta for a meal.

Can I freeze cranberry meatballs?

Yes. Let the meatballs cool completely in their sauce, then transfer to a freezer safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the slow cooker.

Can I make these ahead of time for a party?

Yes. You can roll the raw meatballs and refrigerate them up to a day ahead, or fully cook them and refrigerate for up to 4 days, then reheat in the slow cooker before your guests arrive.

Can I use frozen, fully cooked meatballs instead of making them from scratch?

Yes. Add frozen fully cooked meatballs directly to the slow cooker with the sauce and cook on low until they are heated through, usually about 3 to 4 hours. This is an easy shortcut if you're short on time.

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More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free Slow Cooker Cranberry Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 3 hours 20 minutes
  • Yield: 2 pounds meatballs 1x
  • Diet: Gluten Free
Print Recipe

Description

These slow cooker cranberry meatballs are sweet, tangy, and practically make themselves. Perfect as a holiday appetizer for a crowd or served over rice or mashed potatoes for an easy weeknight dinner, they're a gluten free favorite that always disappears fast at a party.

Ingredients

Scale

Meatballs:

Sauce:

Instructions

In a mixing bowl using your hands or a large spoon mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, garlic, salt, pepper and parsley until well combined.

In a mixing bowl or large measuring cup whisk together the cranberry sauce, chili sauce, water and brown sugar until well combined.

Pour enough of the sauce mixture on the bottom of your slow cooker to coat it. Then roll the meatball mixture into golf ball sized balls and place them touching, but not on top of each other on the bottom of the slow cooker.

After all the meatballs are in the slow cooker pour the rest of the sauce on top of the meatballs.

Set your crockpot to low and and cook 2-4 hours until the internal temperature is a minimum of 165 degrees.

Move the meatballs to a plate and pour a bit of sauce over them to serve with toothpicks for an appetizer or over mashed potatoes or buttered noodles for a meal.

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Notes

I used ground beef in this recipe, but you could also use ground turkey.

  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Meatballs
  • Method: Slow Cooker
  • Cuisine: American

If you make these cranberry meatballs, I would love to hear how they turned out. Leave a comment and a star rating below, and tag @smallfarmbiglife on Instagram so I can see your holiday spread. Looking for more easy appetizers and mains for the holidays? Check out my full collection of Gluten Free Christmas Recipes.

Cranberry Meatballs Ingredients

Instructions

In a mixing bowl using your hands or a large spoon mix together the ground beef, gluten free bread crumbs, egg, parmesan cheese, onion, garlic, salt, pepper and parsley until well combined.

In a mixing bowl or large measuring cup whisk together the cranberry sauce, chili sauce, water and brown sugar until well combined.

Pour enough of the sauce mixture on the bottom of your slow cooker to coat it. Then roll the meatball mixture into golf ball sized balls and place them touching, but not on top of each other on the bottom of the slow cooker.

After all the meatballs are in the slow cooker pour the rest of the sauce on top of the meatballs.

Set your crockpot to low and and cook 2-4 hours until the internal temperature is a minimum of 165 degrees.

Move the meatballs to a plate and pour a bit of sauce over them to serve with toothpicks for an appetizer or over mashed potatoes or buttered noodles for a meal.