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Gluten-Free Meatballs CARLA HALL

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Gluten free meatballs that taste just as delicious!

1/2 cup rolled oats
1/4 cup milk
1 large egg
1 teaspoon Kosher salt
1 clove garlic (peeled, grated)
1 tablespoon parsley (leaves only, finely chopped)
1 tablespoon basil (leaves only, finely chopped)
1/2 pound ground beef
1/2 pound ground pork
Kosher salt and freshly ground black pepper (to taste)
1 cup store-bought, gluten-free marinara sauce (warmed, for serving)

Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
In the bowl of a food processor fitted with a blade attachment, add the oats and pulse briefly until roughly chopped. Remove oats to a medium bowl and cover with milk. Add the egg, salt, garlic, parsley, basil and stir to combine.
In a large bowl, add ground beef, ground pork and combine thoroughly with hands. Add the oat mixture to the meat mixture and incorporate thoroughly.
Using a 1 and 1/2-inch scoop, form meatballs and place on parchment-lined baking sheet. Place in the oven and bake until golden brown and cooked through, about 15 – 20 minutes. Remove from the oven and allow to cool slightly before eating.
Serve with warmed store-bought tomato sauce.
Tip: Make a large batch at one time and freeze to have meatballs on hand for any occasion!

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