Any recipe can be made gluten-free and healthy (or healthier) with a little creativity. This meatball recipe has been in my family for years and it’s oh-so-easy to make it gluten-free.
With school back in full swing and the holidays right around the corner, I’ve started thinking about ways to save time on busy nights and still eat well. Lord knows we’re all going to have a lot of those busy nights. I seem to have a lot of “this-pregnant-woman-is-ready-for-bed-at-8:30″ nights and really don’t want to cook.
This meatball recipe is actually my Grandma Ruth’s, which was handed down to my mom and then to me. I used to sit at our kitchen counter and help my mom scoop and roll them one by one. Everyone loved Grandma’s meatballs.
Everyone loves my gluten-free version too. My meatballs have passed the ‘man test.’ I send them with Joe when he plays poker with the guys. His friends jokingly tell me they only invite him because they know he’s bringing meatballs. (What is it about men and meatballs?)
There are so many things you can do with meatballs beyond the typical Spaghetti dish, though I love them that way. Or, at least I do when I’m pregnant.
Try meatball sandwiches, meatballs over spaghetti squash, or meatball pizza. My Grandma always served them in lots of sauce and no noodles which is how I send them with Joe on poker nights. Instead of bottled tomato sauce, I make Stovetop Marinara from scratch.
To save time, make a double batch of these and freeze the extras. I use the same technique to freeze meatballs as I do to freeze blueberries. It keeps them from sticking together.
Other Gluten-Free Batch Cooking Recipes:
- Chicken, Mushroom, & Brown Rice Casserole with Leeks
- How to Freezer Marinate Chicken
- Shredded Chicken Tortilla Soup
Have a favorite freezer cooking tip or recipe? Share it in the comments.
A simple homemade meatball recipe with lots of flavor. Easy to prepare.
Ingredients
- 2 3/4 pounds ground turkey, beef, or pork, or a combination
- 3 large eggs, lightly beaten
- 1/2 cup brown rice bread crumbs
- 1/2 cup freshly grated parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
Instructions
- Put the ground meat in a large bowl. Break it up gently with a fork.
- Add the eggs, brown rice bread crumbs, parmesan cheese, salt, pepper, and oregano.
- Use a fork to mix the ingredients thoroughly. Don’t compact the meat when mixing so that the meatballs aren’t dense.
- Use an small ice cream scooper or a spoon to portion the meat evenly into the desired size. Roll into balls.
- Heat an electric skillet to 350F or a large skillet on the stove top to medium high.
- Brown the meatballs and cook until done on the inside. The internal temperature should be 165F.
- Serve as desired.
Notes
Top this recipe with Stovetop Marinara sauce.
© Amy Green for Simply Sugar & Gluten-Free, 2011. |
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