Monday, November 10, 2014

Meatballs (Egg, Dairy, and Gluten Free)

As I walk through the grocery store each week, I always pass the bags of frozen meatballs.  But guess what!  They all have either milk, eggs, or wheat.  And we are avoiding all three!  But it would be nice to have meatballs once in a while.

Tonight I finally decided to make some meatballs for dinner.  I actually made a double batch so I could freeze some for a later meal.  But, of course, my little monkeys devoured the entire double batch in one sitting.  Luckily they are really simple to make, so making another batch will be a piece of cake.


1 lb ground beef (or turkey)
2 Tbsp bread crumbs (I used Ener-G brown rice bread)
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp black pepper
1/2 tsp basil
1/2 tsp oregano
1/8 tsp Italian seasoning
1/4 c dairy-free milk
1 "egg" (I used Ener-G Egg Replacer)

Preheat oven to 350º.  Mix all ingredients together and form into balls (about 1" in diameter).  Place in a baking dish and bake for 20 minutes.

I simmered the cooked meatballs in some store-bought spaghetti sauce for about 10 minutes then served it on a bun to make a meatball sandwich.  Next time I'm planning to make some homemade sauce and let the meatballs simmer for a bit longer to really absorb the tomato flavor.  Stay tuned for that recipe.

One piece of gluten-free bread made more than enough bread crumbs

Ready to bake

Meatball sandwich on a hot dog bun

Meatball sandwich on gluten-free bread (with dairy-free provolone)

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