Egg-free, Gluten-free, Sugar-free, Yeast-free, Soy-free, Corn-free
Cost of Ingredients: $ Time: 30-40 minutes
I am a fan of quick and simple, yet still delicious meals, the less prep, the better. So I used to buy frozen meatballs in the grocery store, such an easy way to add protein to a meal with pasta, or potatoes and gravy. Since switching to a gluten-free diet, however, many of these pre-made purchases have become impossible. But it turns out what I thought was a laborious process, is actually a really simple meal made from scratch! (I did not grow up in an Italian family, meatballs are not a staple where I come from, so this is not an old recipe from my grandmother, but rather my own simple interpretation).
Add all ingredients to a big bowl and knead with your hands. This is a bit messy, but surprisingly satisfying! I like adding some leafy green to my meatballs, a bit of added nutrition is always good!
This should only take a few minutes, the whole things comes together pretty quickly. Once it looks fairly cohesive, pinch off tablespoon sized chunks and roll into balls. Place them on a cookie sheet prepared with parchment paper (for easy clean-up!).
My constant companion, Watson, was especially interested in this dish, but he didn’t get to help as much as he had hoped!
While the meatballs bake in the oven I prepare the rest of the meal. On this day I made a simple tomato and vegetable sauce with spaghetti. The sauce recipe will follow in another post soon!
1 – 1.5 pounds ground beef (I usually buy 80% lean, but really any ground meat should work!)
1 medium onion, chopped finely
1 cup gluten-free breadcrumbs*
1 cup chopped leafy green (kale or spinach works well)
1 Tbsp Ener-G egg replacer mixed with 4 Tbsp warm water until frothy
1 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp dried parsley **
- Pre-heat oven to 350 Degrees Fahrenheit.
- Mix all ingredients in large bowl.
- Form meatballs by hand and place on parchment-lined sheet tray.
- Bake at 350 for 20-30 minutes until beginning to brown (depending on where your heat source is in the oven, they may brown at the bottom edges, or at the top).
- Enjoy with: tomato sauce and spaghetti, mashed potatoes and gravy, or on a sandwich!
*I found one brand of gluten-free breadcrumbs that is also yeast-free. I used the last of it in this recipe and forgot to write down the name before recycling the container. I’ll update here when I figure out what it was!
**Feel free to experiment with the spices. I am not a huge fan of oregano, but if you are, it would be delicious in these. Also feel free to add spice, a little sriracha sauce, some fresh ground chilis, or garlic. Let me know what you come up with!