EASY GLUTEN-FREE MEATBALLS
Easy gluten-free meatballs that are super flavorful, easy to make, and use only a handful of ingredients found in most kitchens. Your are going to love this easy gluten-free meatball recipe.
Provided by Chrystal
Total Time 28 minutes
Prep Time 10 minutes
Cook Time 18 minutes
Yield 24
Number Of Ingredients 9
Steps:
- Preheat your oven to 375°F.
- Line a 13x9-inch baking sheet with parchment paper; set aside.
- In large bowl, mix all ingredients. Shape meatball mixture into 24 (1 1/2-inch) meatballs. Place meatballs 1 inch apart on your baking sheet.
- Bake uncovered for 18 minutes or until the internal temperature reaches 160°F.
- Serve warm.
Nutrition Facts : Calories 171 calories, CarbohydrateContent 3 grams carbohydrates, CholesterolContent 84 milligrams cholesterol, FatContent 8 grams fat, FiberContent 0 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 3 meatballs, SodiumContent 226 grams sodium, SugarContent 0 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 4 grams unsaturated fat
HOW TO MAKE TENDER JUICY MEATBALLS - INSPIRED TASTE
This is our go-to meatball recipe. It’s quick to make, calls on ingredients we always have on hand and the recipe guarantees juicy, tender and flavorful meatballs. The recipe calls for one pound of ground meat. The meat you choose is up to you. We love using a combination of ground pork and ground turkey.
Provided by Adam and Joanne Gallagher
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield Makes about 35 meatballs
Number Of Ingredients 9
Steps:
- Stir breadcrumbs and milk in a large bowl, and then let sit for 5 minutes. Add the egg, cheese, oregano, salt and the pepper. Stir until well blended.
- Add the ground meat and use a fork or your fingers to gently mix everything until combined. For the most tender meatballs, try your best not to over mix.
- Wet your hands, and then form the mixture into small balls (1-inch to 1 ¼-inch balls). You should get about 35 meatballs. A small cookie scoop is useful for portioning out the meatballs. Raw meatballs can be refrigerated overnight and baked the next day. You can also freeze the raw meatballs and store up to three months. To freeze them, form the meatballs, and then place them onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet into the freezer and freeze until the meatballs are firm. Transfer frozen meatballs to an air-tight, freezer friendly container and freeze up to three months.
- Heat the oven to 425°F and line a baking sheet with parchment paper, foil or a silicone baking mat.
- Place formed meatballs onto the baking sheet, leaving a little space in between each meatball.
- Lightly spray the top of the meatballs with cooking spray or brush with oil.
- Bake until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer; about 20 minutes.
- Heat 2 tablespoons of oil in the bottom of a wide Dutch oven or nonstick pan over medium heat.
- Place the meatballs down into the hot oil and cook until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer; about 15 minutes. Depending on the shape or size of the pot, this might need to be done in two batches.
- Cooked meatballs will last in the fridge when stored in an airtight container for three days. Cooked meatballs can be frozen up to three months. Store them in an airtight, freezer-friendly container.
Nutrition Facts : ServingSize 5 small meatballs (recipe makes about 35), Calories 189, FatContent 11g, SaturatedFatContent 3.8g, CholesterolContent 74.4mg, SodiumContent 396.7mg, CarbohydrateContent 6.9g, FiberContent 0.4g, SugarContent 1.4g, ProteinContent 15g
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HOW TO MAKE TENDER JUICY MEATBALLS - INSPIRED TASTE
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Reviews 4.9
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Calories 189 per serving
- Cooked meatballs will last in the fridge when stored in an airtight container for three days. Cooked meatballs can be frozen up to three months. Store them in an airtight, freezer-friendly container.
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Reviews 4.6
Total Time 01 hours 10 minutes
Category Dinner
Calories 837 calories per serving
- In a large bowl, combine the first 6 ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. meatballs (about 36). In a large skillet over medium heat, brown meatballs in batches. Using a slotted spoon, remove to paper towels to drain, reserving drippings in pan., For gravy, stir flour into drippings; cook over medium-high heat until light brown (do not burn). Gradually whisk in milk until smooth. Stir in consomme, Worcestershire sauce, pepper, salt and allspice and nutmeg if desired. Bring to a boil over medium-high heat; cook and stir until thickened, about 2 minutes., Reduce heat to medium-low; return meatballs to pan. Cook, uncovered, until meatballs are cooked through, 15-20 minutes longer, stirring occasionally., Meanwhile, cook noodles according to package directions. Drain; toss with butter. Serve with meatball mixture; sprinkle with parsley.
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