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Gluten Free Meatballs





These meatballs aren’t in the same category as other Italian meatballs. They are more a southern recipe that can stand on their own as a main dish with sides. However, they are still good over spaghetti tossed with a drizzle of olive oil.




My idea for these meatballs came from the book “The Pioneer Woman Cooks”. She also lives in Oklahoma and knows how to make good old fashioned southern recipes, which makes my cowboy husband happy. She is far from healthy and far from being gluten and dairy free, but gives me a good place to start. Enjoy!


Meatballs
1 1/2 lb. beef (I prefer all-natural, lean beef)
3/4 C gluten free quick cooking oats
1 C milk alternative (I use soy milk)
3 Tbsp. finely minced onion
1 1/2 tsp. salt
1/2 tsp pepper
4+ tbsp olive oil or canola oil
Sauce
1 C ketchup (I prefer Hunts with no high fructose corn syrup)
2 tbsp sugar or agave nectar
3 tbsp. white vinegar
2 tbsp. gluten free Worcestershire sauce
1 tbsp. garlic powder

1. In a bowl, combine the ground beef and oats.
2. Pour in the milk alternative, onion, salt, and pepper. Stir to combine
3. Roll the mixture into tablespoon-sized balls and place uncovered in refrigerator 30-45 minutes, or until firm.
4. Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium heat.
5. Dredge the meatballs in the flour, adding more flour as needed.
6. Brown the meatballs in batches until light brown, adding more oil as needed, and place into a large baking dish.
7. Stir together the sauce ingredients and drizzle evenly over the meatballs.
8. Bake 45 minutes, or until bubbly.


*Next time I’m going to use Arrowroot flour or Cornstarch. I’ve found both of those flours are good for frying.

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Love, Cassidy