Meatballs: Gluten-free, Dairy-free, Nut-free
Unlike First Try Fridays, this recipe has been tweaked until I like it.
My family likes meatballs (except for my daughter) but unfortunately, Joseph can’t eat any of the frozen meatballs from the store. I learned how to make Joseph-safe meatballs when I tried a spaghetti & meatballs recipe, but it’s time consuming. However, its not that incrementally hard to double, or even triple the recipe and freeze the extra for another time. So now, this is how I make meatballs.
In a large bowl, combine all ingredients until well mixed. I use my hands to smoosh it all together, but as I was doing so, I wondered if a breadhook on my mixer would do an adequate job instead. Then, shape the meat into 1″ balls. I actually am a nerd and do this by bisecting the meat so I get exactly 64 balls.
Bake at 350 for 20 minutes until browned.
Add to sauce and serve, or freeze to eat later. To freeze, let the meatballs cool, and then place in a ziplock bag in the freezer. Try not to let the meatballs touch as they freeze, or they’ll be stuck together. When ready to use frozen meatballs, just heat through.
Gluten-free, Dairy-free, Nut-free
- 2 pounds ground beef
- 1 onion, minced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 2 cups gluten-free rice krispies, crushed into 1 cup of crumbs
- 2 egg
- 1 cup coconut milk (also used rice milk with good results
Combine all ingredients in a large bowl until evenly mixed. Form into 1″ balls and place on an ungreased baking sheet. Bake at 350 degrees Fahrenheit for 20 minutes, or until browned.
Add desired number of meatballs to sauce and serve. If freezing, let meatballs cool, and then place in ziplock bags. Try not to let the meatballs touch while freezing, or they will stick together. To prepare frozen meatballs, just heat through.
Makes 64 1″ meatballs (8 servings)
Use this recipe to make allergy-friendly Swedish Meatballs