Gluten Free Meatballs
This gluten-free, baked meatball recipe evolved from a Christmas appetizer request from my husband. I have been eating gluten-free lately (see my Hitting a Wall post for more about that) so had to be a little creative in how to make a proper meatball mix. These meatballs taste amazing and are perfect to make in batches and freeze for future pastas, appetizers or a quick protein snack. Using ground turkey (the photos are of turkey) gives a lighter option over beef.
1 lb. ground beef or turkey
1 c. rice crispy cereal, ground to a bread crumb-like consistency
2 T dried minced onion
2 T finely chopped fresh parsley (optional)
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. paprika (for color if using turkey)
2-3 drops liquid smoke
3 T. ketchup
1 egg, slightly beaten
Salt & pepper
Grind your rice cereal-use a mortar and pestle if you have one-or place in a Ziplock bag and roll/smash with a rolling pin until its a find crumb. You should get about 1/3 cup rice crumbs from the 1 cup of cereal.
Combine all ingredients in a large mixing bowl.
Put meat mixture in the refrigerator for a couple minutes to cool.
Spray a 9x13” baking dish with non-stick spray
Preheat your oven to 350 F.
With your hands, roll out uniform balls about 1” in diameter.
Evenly space the meatballs in the baking dish-don’t crowd! You can use two pans or bake two batches if needed.
Place in oven and set a timer for 10 minutes, at this point, remove from oven and flip the meatballs over to achieve an overall browning.
Meatballs are done when internal temperature is a minimum of 165 degrees F for poultry and 160 for beef.
This recipes makes about three dozen meatballs. Serve with gluten free pasta for a satisfying meal or simmer in a bbq sauce for appetizers. Sometimes I just like to dip mine in ketchup!