GF Meatballs

 super tasty- 

I adapted to be low fodmap

https://www.mamaknowsglutenfree.com/gluten-free-meatballs/#recipe

Ingredients

• ▢1 cup gluten-free bread crumbs (I like Schär gluten-free breadcrumbs. For dairy-free use dairy-free bread crumbs. )
• ▢2 tablespoons Italian seasoning
• ▢1 tablespoon onion powder
• ▢1 teaspoon salt
• ▢¼ teaspoon nutmeg
• ▢2 tablespoons minced garlic
• ▢¾ cup milk (Dairy-free use unsweetened almond milk)
• ▢2 pounds ground beef
• ▢2 large eggs, whisked

US Customary - Metric

Instructions

• Preheat oven to 375°F. Line 2 baking sheets with aluminum foil and spray with gluten-free cooking spray.
• In a small bowl stir together the gluten-free breadcrumbs, Italian seasoning, onion powder, salt, nutmeg, and minced garlic. Stir in the milk and let sit for 2-3 minutes. 
• In a large bowl mix together the beef and the eggs. Add the gluten-free bread crumb mixture and mix together to fully combine. Do not overmix the meat or the meatballs will be tough.
• Use a large greased cookie scoop to scoop out the meat and roll into 2" balls. Place on the lined baking sheet and repeat. Bake for 20-25 minutes, until golden brown and reach 165°F on an instant-read thermometer. Please watch your oven because all ovens are different. 
• Store leftovers in an air-tight container in the refrigerator. Meatballs can also be frozen and reheated and reheated in the oven, microwave or on the stove top.

GF Cheesy Party Potatoes

 HANDS DOWN the best GF cheesy party potatoes 

https://meaningfuleats.com/gluten-free-cheesy-potatoes/#wprm-recipe-container-35870 

I used cornflakes because they don't bother me :) AND instead of chopped onions, I used fake onion powder 

Ingredients

• ▢3 tablespoons butter
• ▢1 large yellow onion diced
• ▢3 tablespoons gluten-free flour
• ▢1 ½ cups chicken stock or broth
• ▢1 cup milk
• ▢1 ½ teaspoons salt
• ▢½ teaspoon pepper
• ▢½ teaspoon dried thyme
• ▢2 cups shredded sharp cheddar cheese
• ▢26-30 oz frozen shredded hash browns
• ▢½ cup sour cream

FOR THE TOPPING

• ▢2 cups crushed potato chips I like to use kettle cooked chips

Instructions 

• Preheat the oven to 350F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
• In a large dutch oven or pot, melt the butter over medium heat. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.
• Stir in the gluten-free flour and cook, stirring constantly, for about a minute.
• Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture.
• Stir in the salt, pepper and thyme.
• Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.
• Take the pot off the heat and stir in the cheese until smooth. Add the sour cream and mix until combined.
• Fold in the frozen hash browns until well combined.
• Evenly spread the potatoes into the prepared 9X13-inch baking dish and top with the crushed potato chips.
• Bake for 40-45 minutes, until hot and bubbly around the edges.
• Let the potatoes rest for 10 minutes before serving. Enjoy!

Notes

RECIPE NOTES

• Any kind of gluten-free flour will work for this classic side dish recipe! No need to use 1:1 baking flour, which I typically recommend for most gluten-free baked goods.
• It can be difficult to find gluten-free cornflakes, so I like to add gluten-free potato chips. They add a salty crunch that I happen to love! However, if you can find gluten-free cornflakes, feel free to use them!
• To make ahead, follow the recipe up until the point of baking. Cover cheesy potatoes with foil and store in the fridge until ready to bake.