Go-to Meatball Recipe

what is that?

I know. It’s really not a great picture.  I never said I was a professional photographer!

This is my go-to meatball recipe.  I made these with spinach, and they were amazing.  But you shouldn’t feel pressured to add spinach.  If you don’t care about your family’s health as much as I care about mine, please don’t beat yourself up.  You’re only human.  Seriously, though, only recently did I start adding spinach to them.  I think the Spinach Balls gave me the idea.  The Spinach Balls made me do it!

This recipe takes 1 1/2 pounds of ground beef and makes it sing!  It’s a very inexpensive way to eat meat.  Who needs hamburger helper?

Go-to Gluten Free Meatballs
Ingredients
About 2 cups stale gluten free bread, crumbled
1 cup milk
1 1/2 pounds ground beef (any kind)
2 cloves garlic, minced
4 eggs, beaten
1/2 cup grated cheese (parmesan or mozzarella work well)
6 or 7 oz. defrosted and drained frozen chopped spinach (optional)
Salt & pepper to taste

1. Preheat oven to 350 degrees.

2. Combine the crumbled bread and milk in a medium sized bowl and allow to soak for about 10 minutes, or until the bread is soft.  Set aside. 

3. Combine the rest of the ingredients, except the beef, in a large bowl.  Squeeze out the bread to rid it of most of the milk and add it to the mixture.  Add the beef and fold in with your hands until just combined. 

4. Roll the mixture into meatballs in whatever size you like.  Arrange meatballs about 1″ apart in an oven safe dish (I usually use pyrex) and either drizzle with olive oil or cover with tomato sauce.

5. Bake at 350 degrees for about 40 minutes, until cooked through. 

It’s not cookies, but it is delicious. 

Warmly,
Nicole

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