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!