These gluten-free meatballs are easy to make and hard to screw up! Here are some reasons I love them besides how delicious they taste…
-Ingredients can be swapped out for others and it still tastes great
-Quick to make using a food processor and a scooper.
-Baking is done in a single batch with no stove splatter (line the baking tray for an easy clean up)
-The grocery store usually doesn’t have gluten-free meatballs
-Can enjoy them many ways like in soup, with pasta or eaten as a snack with tomato sauce.
Gluten-Free Meatballs
Recipe modified from Giada De Laurentis recipe for Beef Meatballs.
1/2 cup + 2 tablespoons gluten-free @4foods gluten-free Panko bread crumbs
1 large egg
3 tablespoons milk
1/2 cup whole milk ricotta
2/3 cup Parmesan cheese
1/2 teaspoon dried oregano
2 cloves of garlic minced*
1/2 teaspoon salt
1 lb ground beef
1/2 tablespoon olive oil
Preheat oven to 400F. Place all ingredients in a food processor and pulse until mixed. Shape mixture into 2 tablespoon-sized balls and place on a lined tray. Bake for about 20 minutes or until browned. If you would like them browner, carefully broil the meatballs for a few minutes but be sure to watch them!
*for milder garlic flavor microwave the cloves until they cook slightly and sizzle. This takes about 5 seconds.
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