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. 18% ground beef or ground turkey
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

1. Pre­heat oven to 350 degrees.
2. Mix all ingre­di­ents in a large bowl until thor­oughly combined.
3. Roll meat in hands to form 1″ meat­balls and place onto cookie sheets with sides.
4. Bake for about 20–25 min­utes or until browned. Drain meat­balls on paper towels.