Gluten Free Meatballs
Gluten Free Meatballs are every bit as delicious as their gluten stuffed sibling. Ingredients include all the usual suspects but instead of using breadcrumbs, toasted oats have been substituted, making these Meatballs Gluten Free!
Equipment
Ingredients
- 1 lb ground beef 80 / 20 blend preferably grass fed / organic
- 1 onion (large)
- 2 oz rolled oats
- 1 egg
- 2 tbsp parmesan cheese
- 1 tsp oregano
- 1 tsp thyme
Instructions
- Remove the outer layers of the onion. Grate it into a bowl.
- In a skillet or pan, dry toast the oats. This means do not add any fat to the pan. Using a wooden spoon, move the oats around the pan to ensure even toasting. When golden brown, remove from the heat and allow to cool. Put them in a food processor to grind into a finer texture.
- Add everything, (ground beef, egg, toasted oats, cheese and herbs) but the oil, to the bowl containing the onion. Add salt and pepper, about ½ tsp each.
- Mix well together by hand or a wooden spoon. When well mixed, use a scooper ( I used a 2 ¼ inch scoop) to form balls. Use your hands to not only press them well together but to shape them too.
- In the same skillet or pan you used for the oats toasting, add the olive oil and begin to cook the Gluten Free Meatballs over an over a medium / high heat. Cook until they have a slightly crispy, brown exterior and they have an internal temperature of 160 degrees F.
- Dry them (remove the grease) on kitchen towel. They are ready to be eaten.
Nutrition
Serving: 1meatballCalories: 109kcalCarbohydrates: 4gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 35mgSodium: 38mgPotassium: 121mgFiber: 1gSugar: 0.4gVitamin A: 32IUVitamin C: 1mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!