Sorry, mom. Yours have stuff I can’t eat in them! These, however, are tried and true. Delicious, and the husband loves them. I found the base recipe on allrecipes.com but changed quite a bit about it to make it ok for me to eat. Let me know what you think! (BTW, just assume all my spices are Penzey’s…they’re amazing!) Also, tried out Olivia’s Gluten Free Stuffing in Rosemary & Sage and it was quite delicious! Thank you TasteGuru for including it in my box!
Preheat oven to 400 degrees F (200 C)
In a bowl, mix:
1 lb lean ground beef (grass-fed, preferably)
1/2 tsp sea salt
2 Tbsp dried onion bits (fresh onion + me = hives) or 1 small diced onion
1/2 tsp granulated garlic or 1 minced clove of fresh garlic
1/2 tsp dried basil
1/4 tsp ground cumin
3/4 tsp dried oregano
3/4 tsp red pepper flakes
1 dash hot sauce of choice
1 1/2 Tbsp Worcestershire
After that’s all mixed together, add:
1/3 c almond/coconut milk blend (or whatever your preference)
1/4 c grated goat parmesan or asiago cheese
1/2 c. seasoned gluten free breadcrumbs (I use Schaar brand…they taste SO good)
Mix it all up, roll into 1 1/2 inch balls, and throw (gently) onto a pan. Slide pan into oven for about 20 minutes until they’re no longer pink in the center or until they’re at the very least 160 degrees in the middle.
Add to spaghetti and sauce or eat plain; use on meatball subs…use your imagination!