These gluten-free meatballs are baked rather than fried, and they’re a perfect way to dress up spaghetti.
Last week Phoebe, at Cents to Get Debt Free, got me in the mood for meatballs. I don’t make them often because they always seem like too much work, but that’s really not the case. I used them for spaghetti and meatballs and used pasta sauce from a jar. I started heating water for the spaghetti while I was working on the meatballs, then while they baked, the pasta cooked, the sauce heated, and I made salad. It worked out quite well. I also used Phoebe’s tip and made a double batch of meatballs so I could freeze half for a really quick meal the next time.
These meatballs were very tasty. We loved them, but maybe it was because I hadn’t made them in a while. While I love onions, I didn’t use any in this recipe. Feel free to add a little onion powder or chopped onion if you like.
- A trick I like to use when making things like meatballs, meatloaf, or salmon cakes, is to use instant potato flakes instead of bread crumbs. They work wonderfully, and I keep a small box in my pantry for those recipes.
- I mix my meatloaf and meatballs in my KitchenAid mixer. Using the regular paddle it takes about half a minute to have it all mixed together well.
- 1 pound ground beef (I used 80% lean)
- 1/3 cup instant potato flakes (or dry gluten-free bread crumbs)
- 1/4 cup milk (or substitute or just water)
- 1 Tablespoon gluten-free soy sauce
- 1 Tablespoon parsley
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 tsp. garlic powder
- 1 egg
- Place all ingredients in a bowl.
- Combine well using your mixer with the paddle attachment, your hands, or a large fork.
- Gently form balls about 1 1/2 inches in diameter. Place them in a greased baking dish.
- Bake at 400 degrees about 15 minutes. Cut one of the meatballs to check for doneness.
- Use them in your favorite meatball meal. If freezing, let the meatballs cool, then place them in a freezer bag or container. Don’t forget to label it!