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gluten free meatballs

gluten free meatballs
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These juicy and flavorful gluten-free meatballs are made with a blend of ground beef and pork, fresh herbs, and a milk-soaked breadcrumb panade to ensure a tender, melt-in-your-mouth texture that rivals traditional recipes.

Ingredients

Scale

1 lb Ground Beef
0.5 lb Ground Pork
3/4 cup GF Breadcrumbs
1 unit Large Egg
1/4 cup Whole Milk
1/2 cup Grated Parmesa
1/4 cup Fresh Parsley
3 units Garlic Cloves
1 tsp Dried Oregano
To taste Salt and Pepper

Instructions

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper
  2. In a small bowl, combine the gluten-free breadcrumbs and milk. Let the mixture sit for five minutes until it forms a thick paste
  3. In a large mixing bowl, add the ground beef, ground pork, egg, parmesan, garlic, parsley, oregano, salt, and pepper
  4. Add the soaked breadcrumb paste to the meat mixture
  5. Using your hands, gently combine the ingredients, being careful not to overwork the meat
  6. Scoop out approximately two tablespoons of the mixture and roll between your palms to form a smooth ball
  7. Place the meatballs on the prepared baking sheet, leaving space between each one
  8. Bake for 18 to 20 minutes, or until the internal temperature reaches 160°F
  9. Let the meatballs rest for five minutes before serving to allow juices to redistribute

Notes

For a crispy exterior, sear the meatballs in a hot skillet with olive oil before baking.

Use cold meat to help maintain a better texture during mixing.

Wet your hands slightly before rolling to prevent the meat mixture from sticking to your skin.

To make dairy-free, replace milk with beef broth or unsweetened almond milk and use nutritional yeast instead of parmesan.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-meatballs/