So pretty much everyone in our family loves meatballs. I mean, what’s not to love? They’re like tiny meatloaves that taste even better than a meatloaf (for some reason). I’m also quite fond of multi-purpose foods. In this case, these meatballs work well with marinara as well as gravy or bbq sauce.
The meatballs themselves don’t have a ton of salt. This works well when adding other sauces to avoid the whole dish being too salty. If you want to eat the meatballs plain, I’d suggest another 1/2 tsp of salt.
The meatballs themselves are a lovely mix of beef and pork. I really love the results of meatballs when these two are combined. The flavor is better and the texture is nice as well. That said, you can do all beef if that’s what you have on hand.
And as always, if you are trying to strictly avoid gluten, be sure to purchase oats labeled “gluten free”. While oats on their own don’t have gluten, there is a lot of cross contamination unless the company works specifically to not have that happen.
Serve these up with your favorite sauce and put them over zucchini noodles, gluten free pasta, rice, or mashed potatoes. So many choices! 🙂
Gluten Free Meatballs
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup gluten free oats rolled or quick
- 1/4 cup whole milk
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 egg
- 1 tsp worchestershire sauce
- Preheat oven to 400°.
- Mix all of the ingredients together in a large bowl. Using a medium cookie scoop scoop the meat and roll each portion into a ball (about 1″ in diameter). Place the rolled meatballs into a 9×13″ glass baking dish
- Bake the meatballs (uncovered) in the preheated oven for 20-25 minutes or until cooked through and no longer pink. Remove from oven and serve with your favorite sauce!