Meatballs are one of my husband’s favorite foods … so it was one of the first meals we attempted to make gluten-free. The trick is the binder. We found using a basic gluten-free cereal worked very well, as we had it on hand, but gluten-free breadcrumbs or oats would work just as well here.
1 tablespoon salt
1 teaspoon paprika
1 teaspoon oregano
1/2 teaspoon marjoram
1/2 teaspoon ground thyme
1/4 teaspoon pepper
2 cups gluten-free plain cereal
1 large shallot, chopped
4 cloves garlic, chopped
7 to 10 fresh basil leaves, chopped
2 pounds hamburger
1 pound ground sausage
olive oil (for cooking)
Add salt, paprika, oregano, marjoram, thyme, pepper and cereal into a blender. Blend into a flour-like consistency.
Combine hamburger and sausage in a large bowl. Add the cereal-spice mix along with the chopped ingredients into the bowl. Add egg. Shred Parmesan cheese on top of the mixture, adding as little or as much as you prefer.
Using your hands, mix all ingredients together until well combined. Roll the mixture into 3- to 4-inch balls.
Heat olive oil in a large skillet (I use cast iron). Brown meatballs for a few minutes on each side.
Remove from oil and place into a covered baking dish. Bake meatballs for 25 to 30 minutes at 375 degrees.
Remove from oven and serve over gluten-free pasta with sauce.
Originally published in “New Eating Style: Giving Up Gluten, A Resolution For Life”