These gluten free meatballs are a wonderful thing not only for those with a food sensitivity, but also for those following a keto, paleo, low carb, or no sugar no grain (NSNG) diet. This recipe also works well made ahead of time and freezes well. They are a perfect easy to make meal. This recipe takes about 30 minutes, including the cooking time. They are baked instead of fried.
If you want to do these as a make-ahead item, simply make a big batch of them and freeze them in meal-sized portions. You can then pull them out for use in other recipes or as their own meal. I like them with marinara sauce and cheese.
So, how are they held together? instead of breadcrumbs, parmesan cheese is used as a binder. The cheese also adds extra flavor. I do not recommend trying to pan fry these. They will not hold together as well. Bake them instead. You can also use ground golden flaxseed as a binder for a firmer gluten-free meatball. I also like a combo of almond meal and ground flaxseed as a binder.
Overall, these area good clean, grain-free, keto food, so they get an angel from me.
- 1 lb ground beef
- 1 large egg
- ⅓ cup grated Parmesan cheese
- ½ onion finely diced
- 3 cloves of garlic minced
- 1 t. dried oregano
- 1 t salt
- ½ t dried parsley
- Preheat oven to 350 degrees
- Add ingredients to a mixing bowl and combine ingredients with your hands
- Roll into one inch balls
- Place meatballs on a baking sheet and bake for 20 minutes.
“Miracles are like meatballs, because nobody can exactly agree on what they are made of, where they come from, or how often they should appear.”
― Lemony Snicket, The Carnivorous Carnival (Meatball Snack Rule Quote)