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.

meatballs

UH-MAZE-ING

• 1/2 cup fine, dry breadcrumbs
• 1/2 cup milk
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley leaves
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1 pound ground meat, such as beef, pork, turkey, chicken, or veal, or a mix
• 1/2 cup finely chopped onion (or grated on the large holes of a coarse grater)
• 1 clove garlic, minced

EQUIPMENT

• Mixing bowls
• Knife
• Cutting board
• Grater
• Rimmed baking sheet

INSTRUCTIONS

1. Combine the milk and breadcrumbs. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. Set aside while preparing the rest of the meatball mixture. The breadcrumbs will absorb the milk and become soggy.
2. Whisk the egg, salt, pepper, Parmesan, and parsley. Whisk the egg in a large bowl until broken up. Add the Parmesan, parsley, salt, and a generous quantity of black pepper, and whisk to combine.
3. Add the ground meat. Add the meat to the egg mixture. Use your hands to thoroughly mix the egg mixture into the ground meat.
4. Add the onions and soaked breadcrumbs. Add the onions, garlic, and soaked breadcrumbs. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
5. Form the meat into meatballs. Have a rimmed baking sheet ready. Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs (about 2 tablespoons each). Continue shaping until all the meat is used, placing the meatballs on the baking sheet so that they are not touching.
6. Option 1: Roast or broil the meatballs in the oven. Broil the meatballs 20 to 25 minutes, or roast at 400°F for 25 to 30 minutes. (Watch closely if making meatballs made with lean meat.) The meatballs are done when cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer. Serve immediately.
7. Option 2: Cook the meatballs directly in sauce. Bring a marinara or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they're cooked through and register 165°F in the middle on an instant-read thermometer. Serve immediately.

RECIPE NOTES

Doubling this recipe: This recipe can be doubled for larger crowds.

Storing leftover meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave.

Make-ahead meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don't squish together. Cover and refrigerate for up to 1 day.

Freezing uncooked meatballs: Prepare the meatballs through Step 5. Arrange in a single layer on a baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.

Freezing cooked meatballs: Let the cooked meatballs cool completely, then arrange in a single layer on baking sheet and freeze until solid. Transfer to a freezer container or bag and freeze for up to 2 months. Frozen meatballs can be thawed overnight in the refrigerator or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.

meatballs

Meatball Subs

• Yield: Serves 4 (serving size: 1 sandwich)

• Hands-on: 29 Minutes

• Total: 29 Minutes

Ingredients

• 1/3 cup panko (Japanese breadcrumbs)

• 1/4 teaspoon salt

• 1/4 teaspoon crushed red pepper

• 12 ounces ground sirloin (90% lean)

• 3 garlic cloves, minced

• 1 large egg

• Cooking spray

• 2 yellow bell peppers, halved and seeded

• 1 1/3 cups lower-sodium marinara sauce

• 3/4 cup sliced onion

• 4 (2-ounce) hoagie sandwich buns

• 2 ounces fresh mozzarella cheese, thinly sliced

• Thinly sliced basil (optional)

Preparation
InformationAmount per serving

• Calories: 423
 
• Fat: 16g
 
• Saturated fat: 6.2g
 
• Monounsaturated fat: 5.6g
 
• Polyunsaturated fat: 1.7g
 
• Protein: 25.7g
• Carbohydrate: 44.3g
 
• Fiber: 4.8g
 
• Cholesterol: 100m

These meaty, saucy, two-napkin sandwiches are destined for heavy dinnertime rotation.

Cooking Light SEPTEMBER 2013

1. Preheat broiler to high.

2. Combine first 6 ingredients in a bowl; mix gently. Working with damp hands, gently shape beef mixture into 16 meatballs. Arrange meatballs in a single layer on a heavy-duty baking sheet coated with cooking spray, leaving 6 inches of open space on one end. Place bell pepper halves, skin sides up, on open space on pan. Broil 6 inches from heat for 7 minutes, turning meatballs once. Remove pan from oven. Place peppers in a small paper bag; fold to close tightly. Let stand for 10 minutes. Remove peppers from bag. Peel and slice into 1/4-inch-thick strips.

3. Bring marinara sauce to a simmer in a large skillet over medium-low heat; add meatballs, tossing to coat. Keep warm.

4. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add onion slices; cook 4 minutes on each side or until charred. Remove onion from pan.

5. Coat insides of buns with cooking spray, and broil 2 minutes or until toasted. Top each bun with 4 meatballs and 1/3 cup sauce. Divide peppers, onions, and cheese evenly among sandwiches; broil sandwiches 2 minutes or until bubbly and browned. Garnish with basil, if desired.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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