Classic baked meatballs are a great dinner-starter. Use these gluten-free meatballs for subs, serve them with your favorite pasta and sauce, or, for a total comfort meal, make a batch of mashed potatoes and gravy, fry some onions, and call it a meal.
- Nonstick spray or olive oil
- 1½ pounds meatloaf mix or 85% to 93% ground beef
- 2 large eggs
- ¼ cup milk, traditional or dairy free
- ½ cup dried gluten-free breadcrumbs
- 1 small onion, finely chopped
- 1½ teaspoons dried basil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon freshly ground black pepper
Preheat the oven to 400° F. Spray a large (13 x 18-inch) rimmed baking sheet lightly with cooking spray or brush lightly with olive oil.
Combine all the ingredients in a large bowl. Mix together using clean hands or a wooden spoon.
Roll the mixture into balls, about 2 to 3 tablespoons each. Place the meatballs on the prepared baking sheet.
Bake for 20 to 25 minutes or until the internal temperature of the meatballs reaches 165° F. Serve right away or freeze for later use.
How to freeze and thaw meatballs
Remove meatballs from the original baking sheet and place on a clean foil-lined pan. It’s fine if the meatballs touch. Allow meatballs to cool. Place the pan into the freezer. After they’ve frozen for about six hours or overnight, remove the meatballs from the pan and transfer them to a plastic freezer storage bag. Freeze for up to three months.
To thaw: Remove meatballs from the freezer and place in the refrigerator to thaw overnight. Or place into a microwave-safe pan. Add 1 tablespoon of water and cover. Vent slightly. Microwave on low heat until thawed. Time varies depending on microwave.
Meatball subs: Place 3 to 4 meatballs into a gluten-free hot dog bun. Top with warm tomato sauce. Optional: Top with shredded cheese. Place subs on a baking pan under broiler to melt cheese, about 2 minutes.
Classic pasta and meatballs: Serve with gluten-free pasta and your favorite tomato sauce.
Meatballs and gravy: Make a batch of mashed potatoes and gluten-free brown gravy. Slice two large yellow onions into thick slices. Heat 2 tablespoons of butter or olive oil in a medium skillet over medium heat. Add the onions. Cook, stirring occasionally, until the onions are brown and soft, about 20 minutes. Serve with meatballs, mashed potatoes and gravy.
Nutrition Analysis: 210 cal, 8 g fat, 130 mg chol, 480 mg sodium, 9 g carbs, 0 g fiber, 1 g sugar, 27 g protein.
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.