My father mentioned to me that my extended family was having homemade meatballs and spaghetti for Christmas Eve dinner a few weeks ago. I immediately started craving spaghetti and meatballs. I wanted a baked recipe so I found this one and adapted to work with my food sensitivities. We’ve now made it several times, and it’s delicious. My kids who eat gluten can’t tell these meatballs are gluten-free.
To make this recipe dairy free, omit the parmesan cheese. To make this recipe soy free, omit the Worcestershire sauce.
Gluten Free Meatballs
- 2 pounds lean organic ground beef (I use 90 or 95%)
- 1/2 cup organic parmesan cheese, grated (omit for dairy free option)
- 1 box (4.5 oz) gluten free cracked black pepper crackers (I used Simple Mills brand)
- 1 teaspoon dried organic garlic powder
- 4 teaspoons dried organic Italian seasoning
- 2 teaspoons sea salt
- 1 teaspoon crushed organic red pepper flakes
- 4 tablespoons gluten free organic Worcestershire sauce (I used Wa Ja Shan brand) (omit for soy free option)
- 2 large organic eggs
- olive oil for pans
Instructions
Preheat oven to 400 degrees. Oil two 9 x 13 pans with olive oil.
In a food processor using an S blade, crush and combine crackers with parmesan cheese and seasonings.
Whisk eggs together in a small bowl.
Combine all ingredients in a large mixing bowl. Mix thoroughly until ingredients are evenly distributed.
Shape into 1.5 inch balls. Making sure they are all about the same size for even cooking.
Bake for 30-35 minutes. For extra crispiness, add another 10 minutes.
Serve with the pasta sauce of your choice and gluten free pasta, or you can use pasta sauce and gluten free buns for meatball sandwiches.
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