Saturday, May 17, 2014

Basic Gluten Free Meatballs, Because Life Without Meatballs, Sucks...

There's nothing like a great meatball, unless you are gluten free and can't eat meatballs because bread crumbs are a common binder used to make them.  So I made up my own recipe that are safe for me to eat, and that don't fall apart.  These are baked in the oven, so you can make a bunch at once.

This recipe makes a double batch of meatballs, you can freeze half for a busy night!

Preheat oven to 375.


  • 3 lbs 85/15 Ground Beef
  • 3 eggs
  • 1 cup minced onion
  • 6 cloves garlic minced
  • 1 tsp finely ground black pepper
  • 2 tsp salt
  • 1 cup gluten free quick cooking oats (I use Bob's Red Mill )
  • 1/4 cup rice flour (I use Tres Estrellas )

Make quick work of mincing onions and garlic by tossing them in the food processor.
 Put all ingredients into a large bowl. 

 Mix all ingredients well with your hands (this mixture will be wet) and let stand for 5 minutes.  Mix again, and if the mixture is still too wet, let stand another five minutes. (The standing time gives the rice flour time to expand and thicken.) 
 Using your hands, gently form meatballs using about two tablespoons of meat.  Keep in mind that this mixture will not be like making regular meatballs, it will be moist but will not fall apart.

 Place on ungreased cookie sheet or in a baking dish. 

  Bake for 35-45 minutes, the longer you bake them the crispier the outside will be (and the better the meatball will hold up).

   Serve with rice and gravy, mashed potatoes, enjoy some spaghetti and meatballs or just eat a plate of meatballs.