Gluten Free Meatballs

Name: Gluten Free Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 -6
Ingredients: 1 egg; 60 ml milk; 65 g oats/crispy brown rice cereal/quinoa flakes/gluten free crackers/puffed rice cereal; 1 small onion; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon oregano; ½ teaspoon dried parsley; 600 g minced beef; 400 g dried spaghetti; 1 onion; 2 garlic cloves; 1 tablespoon olive oil; 2 tins chopped tomatoes; 1 tablespoon balsamic vinegar; 2 teaspoon dried Mixed Italian Herbs; salt and pepper; parmesan

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 -6
Course
Main Course, Others

Gluten Free Meatballs

Carmen Warren

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Gluten Free Italian Meatballs. These gluten free meatballs are light and delicious. Perfect for serving with a simple ragu.

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Ingredients

Servings

1 egg
60 ml milk
65 g oats/crispy brown rice cereal/quinoa flakes/gluten free crackers/puffed rice cereal (See notes for more information)
1 small onion
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon oregano
½ teaspoon dried parsley
600 g minced beef
400 g dried spaghetti (Gluten Free if needed)

For the Sauce

1 onion
2 garlic cloves
1 tablespoon olive oil
2 tins chopped tomatoes (400g/13oz each)
1 tablespoon balsamic vinegar
2 teaspoon dried Mixed Italian Herbs
salt and pepper

To serve

parmesan

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Instructions

Pre-heat the oven to 200ºC/180ºC fan forced/Gas mark.
Break the egg into a large mixing bowl (or the bowl of your stand mixer).
Add the milk and then mix gently to combine.
Place your starchy element (oats/crackers etc) in the food processor to chop them up.
Then empty them into the bowl with the milk and egg.
Peel the onion and chop roughly. Put it in the food processor and blitz until you have an onion slush. (alternatively you can grate it- but see my disclaimer above on this one!
Add the onion to the oats and milk. Along with the salt, pepper, oregano, parsley and Worcestershire sauce.
Leave the mixture sit for 15 minutes.

Whilst the mixture is sitting start making the sauce.

Peel and finely chop the onion and garlic.
Add the olive oil to a pan and cook the onion and garlic over a low heat.
Empty the contents of a tins of tomatoes through a sieve, so that you have a sieve of pulp and a bowl of juice. (Save the juice that comes off.)
Add the tomato pulp to the onions.
Stir though the balsamic vinegar and mixed herbs.
Place the sauce on the lowest heat and leave to simmer very gently.
If it starts to dry out, add a splash of the tomato juice.
The oats should have rested by now so add the meat and use your hands or the stand mixer (with the paddle) to combine the meat and oats.
Scoop about a tablespoon of the mixture out and shape into a ball. Continue until you have no meat left. (You can make these bigger but they will take longer to cook).
I use an actual tablespoon measure to portion out the meat, this ensures all the meatballs are the same size and cook uniformly.
Place the meatballs into the holes of a mini muffin tin. This helps them keep their shape, stops them rolling about on your tray and makes turning them simple.
Cook the meatballs for 10 minutes, then turn the meatballs and cook for a further 10 minutes.
Once you have turned the pasta put the spaghetti onto cook, as per the instructions.
Once the meatballs are cooked, add then to the sauce, sprinkle with parmesan and serve.

Notes

In Australia oats are not classed as gluten free.As an alternative to oats, you can use:65g of ground almonds65g crispy brown rice cereal65g crushed up gluten free crackers65g puffed rice cereal65g rice flakes/quinoa flakes