Let’s Talk About Balls! Meatballs That Is…Gluten Free Italian Meatballs To Be Exact!

On top of spaghetti all covered with cheese, I lost my poor meatball when somebody…Wait, who am I kidding, I would never lose a meatball, I would inhale those things pronto!

When I first found out I was gluten free, which was at least 10 years ago, the hardest thing to say good-bye to was Italian food. Obvi most Italian dishes are served with some sort of delicious pasta or bread (OH GOD THE WARM CRISPY BREAD!!) and many dishes contain breadcrumbs (i.e. meatballs, eggplant parm, chicken parm).

Back then I was in college, so I wasn’t doing much cooking and there certainly was not such a diverse selection of gluten free products. It made my heart sad…

Fast-forward to now and there are so many great gluten free products and creative gluten free substitutions for things like pasta and breadcrumbs. When I saw that 4C offered both plain and Italian seasoned gluten free breadcrumbs I immediately began dreaming of all delish Italian dishes I was going to make. Number 1 being gluten free meatballs!

Here’s what you need to make my delectable Italian gluten free meatballs:

Serves 4

1lb. organic grass fed beef

1 medium yellow onion finely diced

1 tablespoon olive oil

½ cup 4C Gluten Free Seasoned Bread Crumbs

1 organic brown egg

Preheat oven to 400 degrees.

Heat up the olive oil in a pan on medium high heat. Sautee the onions until they turn transparent. About 5 minutes. Remove from heat and let cool for a couple of minutes…you’ll see why in a second.

In a separate medium bowl add the raw beef, 4C gluten free seasoned breadcrumbs and egg. Mix everything together with your hands (Don’t forget to remove jewelry before doing this-cleaning raw meat out of filigree sucks!)

Add in the onions, making sure they are cool enough to handle with your hands and combine with the meat mixture.

Place the meatballs on baking sheet lined with foil and put them in the oven at 400 degrees. Cook until desired done-ness is reached (done-ness: super scientific term). I like my balls medium so I let them bake for about 20 minutes.

Serve with you favorite gluten free Italian sauce (I usually make my own) over your favorite gluten free pasta or… zucchini noodles YUM!

THAT’S A GOOD MEATBALL!

XOXO,

A

Comments are closed.

Navigate