Post by Loupy on Jan 20, 2018 10:04:17 GMT -7
My Favorite Meatballs (Gluten Free Meatballs)
From: Lynn @ www.lynnskitchenadventures.com/2016/10/gluten-free-meatballs.html
One of the things that I love about this recipe is that it is gluten free, but it doesn’t contain any special gluten free ingredients. So it works for both gluten free and regular eaters.
Since going gluten free I have struggled to find a binder for meatballs that we love. Gluten free oats work, but then you have oats in your meatballs. My family is not a big fan of that.
You can also use gluten free bread or bread crumbs, but I don’t think they work quite the same. The ingredient I have finally settled on that works best is instant potatoes. Yes, instant potatoes!
Since I almost always have them on hand I decided to try them in my meatballs. I instantly loved how they worked!
They give the meatballs the best texture. I love that they kind of dissolve into the meatballs so you don’t even notice them. They work as a binder to the meat and help the texture of the meat without being noticeable.
This recipe makes a lot. I like that because it gives me plenty for several meals or for freezing.
Ingredients:
2 pounds ground beef
1 pound ground pork, turkey, or venison
2 eggs
2 teaspoons mustard
2 teaspoons Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup potato flakes
2 cloves minced garlic
Instructions:
Preheat oven to 350 degrees.
Line two baking sheets with foil and set aside.
(You don’t have to line the sheets with foil, but it makes clean up so much easier.)
In a bowl combine all ingredients.
Mix together well.
Roll mixture into 1 1/2 to 2 inch balls depending on the size you want them.
I like to use a cookie scoop so that the meatballs are even in size.
Bake for 35-45 minutes.
Smaller meatballs will take closer to 35 minutes and larger meatballs will take closer to 45 minutes.
Remove from cookie sheet.
Serve as is, in pasta sauce, or cool completely and freeze.
From: Lynn @ www.lynnskitchenadventures.com/2016/10/gluten-free-meatballs.html
One of the things that I love about this recipe is that it is gluten free, but it doesn’t contain any special gluten free ingredients. So it works for both gluten free and regular eaters.
Since going gluten free I have struggled to find a binder for meatballs that we love. Gluten free oats work, but then you have oats in your meatballs. My family is not a big fan of that.
You can also use gluten free bread or bread crumbs, but I don’t think they work quite the same. The ingredient I have finally settled on that works best is instant potatoes. Yes, instant potatoes!
Since I almost always have them on hand I decided to try them in my meatballs. I instantly loved how they worked!
They give the meatballs the best texture. I love that they kind of dissolve into the meatballs so you don’t even notice them. They work as a binder to the meat and help the texture of the meat without being noticeable.
This recipe makes a lot. I like that because it gives me plenty for several meals or for freezing.
Ingredients:
2 pounds ground beef
1 pound ground pork, turkey, or venison
2 eggs
2 teaspoons mustard
2 teaspoons Worcestershire Sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup potato flakes
2 cloves minced garlic
Instructions:
Preheat oven to 350 degrees.
Line two baking sheets with foil and set aside.
(You don’t have to line the sheets with foil, but it makes clean up so much easier.)
In a bowl combine all ingredients.
Mix together well.
Roll mixture into 1 1/2 to 2 inch balls depending on the size you want them.
I like to use a cookie scoop so that the meatballs are even in size.
Bake for 35-45 minutes.
Smaller meatballs will take closer to 35 minutes and larger meatballs will take closer to 45 minutes.
Remove from cookie sheet.
Serve as is, in pasta sauce, or cool completely and freeze.
