- 1 lb. ground Chicken
- 2 lb. ground Pork
- 1 Onion, finely chopped
- 2 Eggs, beaten
- 2 Cups gluten-free Bread Crumbs**
- 2 teaspoons Italian Seasoning
- 2 teaspoons chopped Garlic
- Salt & Pepper to taste
Heat oven to 350⁰ F. Mix all ingredients together really well–we use our hands. Then make into meatballs about the size of ping-pong balls. Line cookie sheets or big baking pans with paper towels, and put meatballs on them. Bake in preheated oven about 30 minutes. Use a meat thermometer to make sure they are done–testing at 160⁰ or above. Discard paper towels after removing meatballs.
These meatballs can be served with spaghetti sauce. Add the number of meatballs wanted to the spaghetti sauce and heat for five minutes. Serve over gluten-free pasta. My favorite kind is the Jovial Brand of Capelli Gluten-Free brown rice pasta. (I’m not getting anything for endorsing this, it is just my favorite kind.)
These meatballs can also be used in Beef Stroganoff.
Hamburger may be used to replace one or both ground meats.
**To make bread crumbs: We save all the heels from the loaves of gluten-free bread. We keep a zip-lock bag in the freezer, and when we open a loaf, take the heels out, and put them in the freezer bag. We have them ready when we need them for crumbs. However, you can use regular slices, too. Tear slices of bread into at least four pieces. Put a few pieces at a time into your blender. With the blender lid on, pulse the bread until crumbs form.
Our Gluten-Free Spaghetti Sauce:
- 4 8-ounce cans Tomato sauce
- 2 Tablespoons Swerve or sweetener of choice.
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon dried Basil
- 1 Tablespoon minced garlic
Mix together. Gently heat. You can add cooked meat balls or cooked ground beef, pork or chicken to this. Gently heat, and serve over gluten-free pasta.
You can also use this as a pizza sauce.
