How many times have you tried to find gluten-free, allergy-friendly meatballs? Well, I have and it is a challenge. I have looked and looked. Frankly, I am still looking.
I enjoy meatballs in a variety of ways. To fill that need, I make my own. I prefer to make a large batch and freeze some for later. Meatballs freeze and defrost easily. By making a bigger batch today, you can add some to your freezer for a busy day later. You can store them in silicone bags or in glass containers.
This is just one example of batch cooking. Batch cooking allows me to fill my freezer with gluten-free, allergy-friendly, quick meals for the days when I am busy and the day gets away from me. We all have those days when we don't feel like cooking and it is so much more affordable to take a meal from the freezer as opposed to going out to eat, which might not always be in the budget. I use Souper Cubes to freeze portions of meals like my Lemon Chicken Orzo. You can also freeze entire pot pies!
I have two videos about freezer organization if you want to learn how to keep your batch cooked meals as well as other freezer items. This is about organizing a chest freezer and this one is for an upright freezer.
If you're looking for more meal ideas, check out two weeks of meals in this video!
Gluten-Free Allergy Friendly Meatballs
Equipment
- Blender
- Baking Sheet
- Parchment paper
- Measuring Cups
- Measuring Spoons
Ingredients
- 3 lbs. Ground beef (could add sausage)
- 1 c. Onion, chopped
- 2 c. Cauliflower (Zucchini also works well)
- 1½ c. Oatmeal ***Use gluten-free if needed
- 3 Eggs
- 1 c. Spinach, chopped
- 2 T. Tomato paste
- 5 Garlic cloves
- 2 T. Italian seasoning
- 2 T. Oregano
- 2 T. Basil
- Salt, to taste
- Pepper, to taste
Instructions
- Line a cookie sheet with parchment paper.
- Blitz oats in the blender for a few seconds.
- Mix all ingredients together in a large bowl with your hands.
- Use a spring-loaded scoop to get a consistent size meatball. Then, form them into balls using your hands.
- Place meatballs on the cookie sheet lined with parchment paper.
- Bake at 400° for about 25 minutes or until internal temperature is 165° when checked with a thermometer.
- Let cool and flash freeze on a clean baking sheet overnight.Freezing them already cooked will help you timewise for those busy days! I put them in dinner-size portions in vacuum seal bags so they will last a year.
Notes
Nutrition
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