I never liked meatballs. For as long as I can remember I don’t have any recollection of saying “I’d really love a meatball!” My son, of course, loves meatballs. So one day a few years ago I decided to make them myself. I asked family members, looked up recipes on the internet, and decided to “Go for the Gold”. It wasn’t until I made my own that I realized I like them. I’m guessing this is because I control the ingredients and amounts of these ingredients. I wouldn’t say they’re my favorite food, but the ones I make are quite delicious. First of all they are gluten free so I don’t use any bread or bread crumbs. You may be questioning “how do they stay together?” Simple, eggs. Secondly, I add vegetables to them, specifically portabella mushrooms and spinach. This is for two reasons: one, it forces my family to eat vegetables; two, it keeps the meatballs moist and tasty.
So tonight I made meatballs. With what you ask? Well, since pasta is one of the only 3 things my daugher likes to eat, and I can’t eat gluten and didn’t feel like having gluten free pasta, here’s how I served up tonights dinner to satisfy everyone’s tastes. I sauteed sliced portabella mushrooms, green and red peppers, sliced red onion (each slice cut in 4), a crushed clove of garlic and half of a diced hot pepper in olive oil. After it was a little tender I added some tomato sauce and lowered the heat until we were ready to eat. I make my own tomato sauce and freeze it in quart bags. I made capellini pasta for my kids and husband. They ate the meatballs with pasta, sauce and fresh grated parmesan cheese. I ate the meatballs with the sautee’d vegetables, sauce and fresh grated parmesan cheese. It was delicious.
I decided since I was going to the trouble of making them to begin with I should make a lot. I used 2 lbs. of meat and it made 68 meatballs. I’m hoping there’s some left to freeze for a night next week but I doubt it after the way my son tore into them. Anyway, if you’re looking for a gluten free meatball recipe, here’s the one I suggest:
Gluten Free Yummy Meatballs
■2 lbs. ground meat (I used 1 lb grass fed beef and 1 lb venison/pork)
■1 box frozen chopped spinach, defrosted and drained
■3/4 cup finely diced portabella mushrooms
■1/2 c. diced red onion
■2 tsp. dried parsley
■2 tsp. dried basil
■1 tsp. dried oregano
■4 cloves of garlic, crushed or finely diced
■1/2 cup grated parmesan cheese
■salt and pepper to taste (about 1/2 tsp each)
Preheat oven to 400 degrees. Combine all the ingredients in a large bowl until well mixed. You can use your hands or a fork to combine them. Form into small balls and place on a cookie sheet (I prefer to use a baking stone/bar pan). Cook for 15 minutes. Makes approximately 68.
Note: To make them Paleo, eliminate the parmesan cheese.