I'm not sure who to give credit to for this yummy meatball recipe. I printed it several months ago and finally got around to making it and my family loves it! It is truly a tasty treat. It's been so many years since we had meatballs too, which I'm sure contributed to the enthusiastic response. Enjoy!
Meatballs (Gluten-Free/Dairy-Free)
2 eggs, beaten
1/2 cup rice milk
2/3 cup gluten-free crumbs (cracker or bread)
2 tsp. balsamic vinaigrette
1/4 cup onion, diced
1/4 cup sweet peppers, diced
1 tsp. salt
1/4 tsp. pepper
2 lbs. ground beef, turkey, chicken or a combination
- Combine first six ingredients and crumble in the meat. Mix it all together and shape into 1-inch (or larger) balls. Place on cooking spray-coated baking sheet and bake at 375 until browned. Drain and cool.
- Cooking time will vary depending on the size of your meatball, but 1-inch balls take about 25-30 minutes. If you're unsure whether they are cooked through, cut one open to test it out!
- These freeze really well. Once baked and cooled, place them in a single layer on a clean cookie sheet and place in the freezer. Once frozen, place the meatballs in a storage bag and put back in the freezer. They can be added to your favorite spaghetti sauce directly from the freezer.
