Gluten Free Baked Meatballs

From www.foodfanatic.com, by Brianna Hobbs
Gluten Free Baked Meatballs

Gluten Free Baked Meatballs Photo

I think we all have a few go-to recipes that we always turn to when dinnertime rolls around. I think this recipe will become one of them. These gluten-free baked meatballs are so easy to make, and because you bake them they are perfect for a weeknight dinner this fall.

I love when fall rolls around because I’m no longer afraid of melting if I turn on the oven. In fact you hit two birds with one stone when you bake in the fall and winter, heating the oven and the house!

I love making dinners that bake in the oven. Why? Because I can often do some of the prep earlier in the day, and even when I can’t (or don’t) prep ahead of time the time that dinner spends in the oven gives me a chance to whip up a side (like my favorite oven roasted potato wedges.) Or more often, wrangle cranky kiddos until my husband gets home.

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In the case of these simple juicy gluten-free baked meatballs, their little sit in the oven gives me a chance to make an easy spaghetti sauce and to microwave spaghetti squash.

As I was making this meal for dinner, I had a realization. I was making three really easy components. There is nothing simpler than these meatballs. You really just mix all the ingredients together and then scoop the meat into little balls. So easy!

The spaghetti sauce is just as easy, and has only a few ingredients. And the spaghetti squash? You really just crack it open, scoop out the seeds, and drizzle it with some olive oil and a sprinkle of salt and pepper. All easy things that I’ve been doing for years.

Gluten Free Baked Meatballs Picture

My realization was that even three really easy things, when combined, are not so easy. Everything all together took me about 45 minutes. It was date night, and we were trying to rush to get the kids fed and in bed so I could sear some Ahi Tuna Steaks for an at-home dinner date. I was kicking myself for deciding to make the homemade spaghetti sauce! It is really delicious, and one of my go-to recipes, but opening a jar would have really saved me some time.

Long story short, there is no shame in opening a jar of spaghetti sauce.

And why spaghetti squash? It is a personal favorite of mine, that is why. Also for some reason my 3-year-old requested “skgetti squash” for dinner, and when a 3-year-old requests a vegetable it is definitely going on my menu. Of course she wouldn’t eat it once I had actually made it. Your favorite gluten-free spaghetti will work just fine if you prefer it to spaghetti squash.

If you still have energy left, bake some of my {BEST} Gluten Free Fudgy Brownies while you’ve got the oven on. They taste better than the box!

If you are looking to keep your entire meal grain-free, try this Paleo Meatballs Recipe from Natalie. 

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Ingredients
For the Meatballs:

  • 1 pound ground beef
  • 1 egg
  • 1/4 cup gluten free breadcrumbs
  • 1/2 cup onion, finely chopped, about 1/2 a smalll onion
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon italian seasoning
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 2 tablespoons milk
  • 2-4 tablespoons grated parmesan cheese, optional, but delicious

For the Sauce:

  • 2-4 tablespoons olive oil
  • 1/2 cup onion, finely chopped, about 1/2 a small onion
  • 1 28 ounce can crushed tomatoes with basil, or italian seasonings
  • 2 tablespoons balsamic vinegar
  • 1-2 tablespoons granulated sugar, optional

To Serve:

  • gluten free spaghetti, or spaghetti squash

Directions

For the Meatballs:

  1. Preheat oven to 375°F and line a baking sheet with foil (for easy clean up.)
  2. Combine all the ingredients for the meatballs in a bowl and lightly mix.
  3. Scoop the meatball mixture into 1 1/2-2 tablespoon balls and lightly roll into balls. (I used my cookie scoop.)
  4. Bake on the prepared baking sheet for 16-20 minutes, or until cooked through.

For the Sauce:

  1. Heat a heavy bottomed pan and sauté the onion until translucent and just turning golden in just enough olive oil to coat the bottom of the pan.
  2. Add the crushed tomatoes and simmer for 10-15 minutes.
  3. Add the balsamic vinegar and sweeten to taste with the sugar, if desired.

For the Spaghetti Squash:

  1. Cut the squash in half and scoop out the seeds.
  2. Place cut side up on a microwave safe baking dish.
  3. Put a few tablespoons of water in the bottom of the dish and drizzle the spaghetti squash with a little olive oil and then season liberally with salt and pepper.
  4. Microwave for 5-7 minutes, or until you can easily push a fork through the squash’s flesh. A bigger squash will need longer to cook. Be careful not to over-cook it as it will be mushy. Alternatively, you can bake the squash in the oven.
  5. Scrape the “noodles” out of the squash using a fork.

Notes

  • The less you handle the meatball mixture, the more tender your meatballs will be. If you vigorously mix them and roll them they will be tough.

Recommended

Le Creuset Jelly Roll Pan

360 Bakeware Jelly Roll Pan

Demarle Silpat Non-Stick Baking Mat

Cuisinart Stainless Steel Mixing Bowls

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