I haven’t made meatballs in a long time. Frankly, I’m kind of lazy, and meatballs just always seemed to take too much time for the payoff. It was just a hunk of meat, after all.
Well, until now. Meet: The gluten-free, nay the GRAIN free moist meatball. It has plenty of flavor, and I love how the outside gets nice and crunchy. My daughter doesn’t like that part, but me? That’s my favorite!
And this isn’t just a meatball, oh no. This is a meatball with veggies.
I love onions, but green onions are one of my favorites. They’re so versatile, and green is my favorite color after all.
Carrots, spices, egg, and potato flour bring this all together. Literally.
It’s amazing what high heat and time can do to a bunch of raw ingredients.
This recipe makes 12 meatballs. Adjust accordingly. I served mine with onion gravy over white rice as I wasn’t in the mood for pasta. I found the recipe for onion gravy at 20somethingallergies.com, but I only used 1 cup of beef broth and added a tablespoon of potato flour to mine to thicken it up quicker.
Gluten-Free Moist Meatballs Recipe
1 lb hamburger meat
1/4 cup potato flour (I used New Grains brand)
1 green onion
1 clove garlic
1 tsp sea salt
1 tbsp black pepper
1/2 tsp cumin
1/4 tsp ground sage
1/4 tsp thyme
2 tbsp parsley flakes (I used dried)
1. Preheat oven to 400 degrees.
2. Make carrots, green onion, and garlic into itty-bitty pieces. I put all mine in my little food processor thingy, but you could also just grate them.
3. Add all ingredients into a big bowl and mix well. Form into meatballs and bake for 30 minutes. (I put mine in a muffin tin, and I’ve actually never made them any other way.)
This got a thumbs up from the kiddo (can you tell she spent the day swimming?), and the dogs are positive it was awesome, even if they didn’t get any.