not your grandma's meatballs

(dairy & gluten free)

Two and a half years ago my husband started his grain and dairy free journey.  I've finally come up with a way to make fluffy meatballs safe for him to eat.  I substitute cooked quinoa for breadcrumbs making the meatballs packed with more protein and fiber.  

Unfamiliar with quinoa?  It's the seed of a leafy plant--not a grain--high in protein, calcium, iron, fiber and more.  Cooking quinoa is as simple as cooking rice.  You can buy it in pretty much any grocery store and online.  It's a great food to cook in bulk and can be a substitute for oatmeal, rice, pasta etc.  You may find quinoa pasta in your store.  However, be sure to read the label if you're on a grain free diet because many brands also contain rice flower.

ingredients:

1 small onion, chopped fine and sautéed 

2 cloves of garlic, minced

1 pound ground beef or ground turkey

1 egg

1/4 cup quinoa, cooked

salt and pepper to taste

2 tablespoons olive oil

directions:

Preheat oven to 350 degrees F.

In a large bowl combine ingredients except the olive oil.  Using clean hands shape the meat into desired size.  Coat a large sauté pan in olive oil and bring to a medium-heat.  Brown the meatballs on all sides.  Place them on a cooling rack nestled in a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked through.

Enjoy!