Thursday, June 20, 2013

Egg-Free and Wheat-Free Meatballs

Originally posted in Feb 2010.  

My boys think it's a real novelty to be served meatballs.  I am usually more inclined to cook ground burger for pasta dishes, but when I take the extra time to make meatballs...I acquire rock star status.  :)  

Finding an egg-free meatball was really tricky at first.  Then I finally found a tasty, egg-free recipe at Speedbumpkitchen.  We used that recipe for several years.  

Now I am cutting wheat from my own diet and on this particular night, I didn't want to be left out of the meatball fun!  I knew immediately that replacing crumbled crackers with oats would be the way to go.  

So I came up with this little recipe, and it was a hit. 

1 onion
1 clove minced garlic
1 pound ground burger
1/2 cup quick oats
1 tsp. oregano
1/2 tsp. basil
1 tsp. kosher salt
1 Tb olive oil

Preheat oven to 375

Saute onion and garlic in a little oil.  

Mix sauteed onion and garlic and rest of ingredients well in a large bowl.

Form balls and bake for about 20 minutes.  I made mine the size of golf balls and 20 minutes was perfect.  Internal temp should reach 160 degrees although I always go a little over.  Disease phobia.  

I loved cooking my meatballs in my cast iron skillet.  Then I just moved it to the stove top, added sauce, and heated until hot and bubbly.  You can also cook the meatballs on a cookie sheet and then move them to a stove safe skillet.  

I served the meatballs and sauce over spaghetti noodles (rice noodles in my case), and we used the leftovers for a couple meatball sandwiches at lunch.  


Katrina said...

Trader Joes makes dairy/egg free meatballs if you have one nearby

Anonymous said...

Thanks for the insight into egg and wheat free meatballs!
I adapted your recipe slightly, using ground lamb and mint! They had a spectacular scent while roasting in the oven, and then when I added my home made pasta sauce, voila!


Jamie Kaufmann said...

That sounds delicious! Thanks for sharing, so glad they worked out for you!

Anonymous said...

Do u actually have the original recipe from speed bump kitchen??? That was my go to recipe but now I can no longer get the website to come up on my computer!!!!
I am trying Ur recipe tonite

Moran said...

Thanks for this wonderful recipe, the meat balls turned out really nice and tender and they kept their shape cooked directly in the boiling sauce. I added a shredded zucchini to the mix for extra fluffiness - raw, and drained from all the excess juices.

J. K. said...

That's a great idea, Moran