I make a boat load of these gluten-free, casein-free meatballs and freeze them for the days where cooking isn’t an option. And you never know when those days are going to happen, so having a stash of cooked meatballs in your freezer will feel like a gift. I cook these on three cookie sheets in my convection oven all at once, but you may have to do them in batches.
For a twist on a classic, substitute gluten-free, casein-free BBQ and oatmeal for the catsup and rice, respectively for a smokier flavor.
If you don’t have leftover, cooked rice, simply simmer 1 c. Basmati in 1 1/4 c. water for 12 minutes and your rice is ready – just let it cool in a single layer in your mixing bowl before combining with the meat. I always keep a jar of organic pasta sauce in my pantry so that spaghetti and meatballs is only minutes away. Serve this with a simple salad and you’ve got dinner.
Prep time: 15 minutes
Total time: 45 minutes
Yield: Serves 8 (freeze what you don’t use)
2 lbs. ground beef (I use 80% lean) or ground turkey or a combination of the two
1 yellow onion, finely chopped (about 1-1/2 cups)
1/2 c. cooked white rice (I like Basmati) or quick organic oatmeal
1 large egg, slightly beaten
1/2 c. water
1/3 c. catsup
2 T prepared mustard
1/2 c. finely grated Parmesan cheese (optional)
2 tsp. salt
1/2 ground pepper
- Preheat oven to 350 degrees.
- Mix all ingredients in a large bowl until thoroughly combined.
- Roll meat in hands to form 1″ meatballs and place onto cookie sheets with sides.
- Bake for about 20-25 minutes or until browned. Drain meatballs on paper towels.