Gluten-Free Allergy-Friendly Batch Cooked Meatballs

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. So, 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.

At my house I try to batch cook when I have time and room in the freezer. 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. You know the days when it is suddenly dinner and nothing is ready.

This batch made six meals for my husband and me. You can always double it for a bigger family for batch cooking. How many are you cooking for at your house? Are they big eaters? Picky eaters? This recipe is sure to please and the smaller portion size helps the little eaters.

Gluten-Free Allergy Friendly Meatballs

Amy Cross

This recipe is sure to please and the smaller portion size helps the little eaters. 

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine Italian

Servings 48 2″ Meatballs

Calories 92 kcal

Equipment

• Blender
• Large bowl
• Spring Loaded Scoop
• Baking Sheet
• Parchment paper
• Measuring Cups
• Measuring Spoons

Ingredients

  

1x2x3x

• 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

***Read the packaging to ensure you have gluten free oats if you want a gluten free meatball.

This made 48, 2 inch meatballs about the size of a clementine. You could totally make them smaller sized meatballs for littles.  

You can bulk these up with veggies so the meat and veggies are equal in the ball especially if you are trying to sneak in some extra veggies.

The Cross Legacy provides estimated nutrition information for convenience and as a courtesy only. Nutrition data is collected from the USDA database via Spoonacular, when available. If not available, nutrition information is pulled from other online calculators. Ingredients can vary and The Cross Legacy can make no guarantees to the accuracy of this information.

 

Nutrition

Serving: 12″ meatballCalories: 92kcalCarbohydrates: 3gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 30mgSodium: 32mgPotassium: 142mgFiber: 1gSugar: 0.3g

Keyword allergy-friendly, gluten free, meatballs

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