January 26, 2010
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 lb. ground beef (I used 80% lean)
- 1/3 c. instant potato flakes (or dry bread crumbs)
- 1/4 c. milk (or substitute or just water)
- 1 Tb. gf soy sauce
- 1 Tb. parsley
- 3/4 tsp. salt
- 1/8 tsp. pepper
- 1/8 tsp. garlic powder
- 1 egg
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!
This post is linked to Slightly Indulgent Tuesday, Tempt My Tummy Tuesday, and Tasty Tuesday.
@ G - the gluten-free soy sauce I usually use is Tan-J, but I just learned that La Choy is gluten-free, at least, the lite version is. (a friend of ours had it at their house and I checked the label, and much to my surprise, no wheat!)
Thanks for sharing!
Visiting from Tasty Tuesdays
other people in my family whom are not gluten intolerant can't tell the difference.
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