Meatballs ~ Gluten & dairy-free options
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Here is a delicious, kid-friendly, meatball recipe that I have used for years. I serve the meatballs with spaghetti, ravioli, soup, or in a sandwich. Kids love them because there are no onions. Adults love them because they are delicious.
Shown in the pictures are gluten-free spaghetti noodles made from black soybeans. I love trying all the new gluten-free pasta now available
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I will also often add some zucchini noodles to my plate…I’ve even got my husband doing it now too. We have become regulars at adding sautéd peppers, onions, and mushrooms to our spaghetti. Variety makes food more interesting.
I always make a double batch of meatballs and freeze the leftovers. This recipe makes about 16 – 19 meatballs, depending on their size. I make them a little bigger than a golf ball.
Preheat oven to 350. Prepare a large baking sheet with a nonstick cooking spray.
1 lb lean ground beef
– 4 tablespoons grated Parmesan cheese. (if dairy sensitive use a soy-based Parmesan cheese)
-1 tablespoon finely chopped parsley (I use dried).
-6 tablespoons dry Italian flavored bread crumbs – gluten-free if needed.
-1/2 teaspoon salt
-1/8 teaspoon black pepper
-2 eggs (if sensitive to chicken eggs, try duck eggs)
Mix well with your hands.
Form into balls and place on a baking sheet.
Bake for 25-30 minutes.
Add meatballs to some spaghetti noodles and top with your favorite marinara.
I like to double the batch and freeze some for quick meals. They can be easily defrosted at a moment’s notice for soup add-ins, sandwiches, or spaghetti.