Image Courtesy of http://annmah.net/2007/12/07/five-items-porcupine-meatballs/, where you can find another GF meatball recipe.

Image Courtesy of http://annmah.net/2007/12/07/five-items-porcupine-meatballs/, where you can find another GF meatball recipe.

The first thing that comes to my mind when I think of gluten-free meatballs is gluten-free spaghetti. And, after thinking really hard for something clever to say about spaghetti, all I can come up with is that horrible camp song, “On top of spaaaagheeeetti, all covered with cheeeeeese/I lost my poor meeeeaaatbaaaall…” The song where every stretch of vowels is as long as your list of symptoms before you started your gluten-free diet. Gluten-free spaghetti is a funny food: it’s slimy and dangly, and supposedly you can squirt it out your nose. Gluten-free meatballs are not as funny, but then again, I’ve never seen that movie…Cloudy With a Chance of Meatballs (I know, I’ve failed my inner child).

Making basic gluten-free meatballs is pretty easy. It’s not like bread, where you have to reconfigure all the ingredients and then watch it all fall over and sink under in a soggy mess a few times before you get it right. All you have to do is find a decent replacement for breadcrumbs.

Michelle and our readers came up with some great ideas for breadcrumb alternatives in her gluten-free meatloaf recipe: make your own by cutting up gluten-free bread or use quinoa flakes, chia, ground flax, cereal crumbs from Chex and corn flakes, or crumbled tortilla chips.

The gluten-free grocery guide, which lists 11 different brands that sell various types of gluten-free bread crumbs, says that Hol-Grain and Ener-G make gluten-free bread crumbs if you would like to buy premade bread crumbs.

This is a classic meatball recipe adapted from Blog Chef.

Meatballs: Easily Made Gluten-Free!

Ingredients:

1 ½ lbs lean beef or pork

¼ cup parmesan cheese

1 large slightly beaten egg

½ cup gluten-free breadcrumbs (or alternatives from above)

2 tbsp minced garlic

2 tsp salt

1 tsp black pepper

½ cup milk

1 tsp dried oregano

2 tsp dried parsley

  • Preheat oven to 350ºF
  • Mix all ingredients in a large bowl.
  • Shape mixture into small- or medium-sized meatballs (about 2”)
  • Place meatballs on a baking sheet
  • Bake for 25 minutes.

And, since you’re a Gluten-Free Champion of the World (Yes, you have to deal with the gluten-free diet – Every. Single. Day. You get to be a champion), you’ll also need several options for serving your meatballs:

  1. On top of spaaaagheeeeeetti…gluten-free spaghetti, of course.
  2. Skip the pasta and serve the meatballs with rice and tomato sauce.
  3. Skip the pasta AND the rice, and serve it as a meat dish to go along with some vegetables.
  4. Make a meatball sandwich using gluten-free bread, slices of parmesan cheese, and tomato sauce.

So, how do you make your meatballs?