January 26, 2010
Gluten-Free Meatballs
Last week Phoebe, at Cents to Get Debt Free, got me in the mood for meatballs. I don’t make them often because they always seem like too much work, but that’s really not the case. I used them for spaghetti and meatballs and used pasta sauce from a jar. I started heating water for the spaghetti while I was working on the meatballs, then while they baked, the pasta cooked, the sauce heated, and I made salad. It worked out quite well. I also used Phoebe’s tip and made a double batch of meatballs so I could freeze half for a really quick meal the next time.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.
Tips:
- 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.
Gluten-Free Meatballs
- 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.
Labels: beef, main dish recipes
# posted by Linda @ 1/26/2010 
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Great tips. I freeze meatballs for future meals, too, because I usually don't have time to make them on busy weekdays.
I never thought about using potato flakes. Great idea. It's a lot less expensive than buying g-free breadcrumbs. I have a question...I can't seem to find gluten free soy sauce anywhere, maybe it's because I don't know where to look. Do you have a name brand I can look for?
Oh - potato flakes, what a great idea! Mmmm, meatballs. Making me hungry!
@ 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!)
@ 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!)
These look yummy. And they would work so well with the homemade bread crumbs and semi homemade sauce!!
Thanks for sharing!
Thanks for sharing!
Hi! These look good and I'm going to try them. I found Gillian's GF Bread Crumbs (Italian Style) at the health food store and I've made meatloaf from her website a few times with them with great results...I'd love to eat pasta & meatballs but I just haven't been able to really love (even like) GF pasta...maybe someday
Besides working on more gluten free recipes for my family, we have in commom most of the same favorite movies and books. What a hoot! I like you already. :)
Visiting from Tasty Tuesdays
Laurie@DomesticProductions
Visiting from Tasty Tuesdays
Laurie@DomesticProductions
Great pictures! I never would have thought to use potato flakes to hold the meatballs together. Thanks for sharing the idea.
I am going to try this next week! I have all of these ingredients at home! It would be great to have some frozen already for later meals! Thanks for the recipe.
# posted by 
: January 27, 2010
: January 27, 2010
G - La Choy is gf and can be found at most stores. I prefer Bragg's Liquid Aminos or San J wheat free tamari sauce. Both are found at health food stores.
Thank you so much for this recipe. I am getting very tired of making dinner for my family and then making something that I can eat. I made 2 batches of these this morning, one with gf breadcrumbs and one with potato flakes, and then had my family taste test them. They both passed :) Thanks again, now we have another easy dinner that all of us can eat.
Kat
Kat
# posted by : February 14, 2010
: February 14, 2010
Kat ~ You're welcome! Thanks for taking the time to let me know the recipe worked so well for you. It means a lot to me when I hear from people like you.
I made these for dinner tonight and they are SO good! Thank you! I love it when a new recipe turns out so great.
# posted by : March 05, 2010
: March 05, 2010
I never buy GF bread crumbs, I just save all of mine - saving GF crumbs is a great way to save money. I have one tupperware in my freezer labeled "breadcrumbs," one labeled "sweetcrumbs" and another labeled "chocolate crumbs." Whenever I slice bread, bars or cakes, I scoop the crumbs into the appropriate container, then I use the breadcrumbs to make meals, the sweetcrumbs for cookie/graham cracker crusts, and the chocolate to make pie crusts as well. Super easy, and free - the one thing you have plenty of with GF food is crumbs :) I even empty the crumbs from the bottom of my expensive cracker and pretzel bags. Nothing goes to waste.
# posted by : April 29, 2010
: April 29, 2010
Wow!!! This is a GREAT!!! Recipe. I can't believe I did it. I somewhat changed the ingredients because I'm not only allergic to gluten, but egss, milk, garlic and other ingredients that don't pertain here. So instead of using egg, I used tofu. Instead of potatoe flakes, I used GF pancake mix, I diced small onions and included a tablespoon of olive oil. For the milk, I used coconut milk, for the soy sauce, I used san jays ginger asian mix. I didn't have pepper so I used lemon pepper, and for the parsley I used italian seasoning. I added a little more salt and everything came out nice and moist and very good. The onions taste perfect. I even took it a step further and soaked the meat balls in a slow cooker with BBQ sauce, cinnamon, molasses, and pinapple juice and the chunks. It made a great meatball gravy sauce. YUM!!!! Thanks again!
# posted by : December 12, 2010
: December 12, 2010
I have been using this recipe for years, almost identical to yours with the potato flakes, and the
other people in my family whom are not gluten intolerant can't tell the difference.
other people in my family whom are not gluten intolerant can't tell the difference.
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