I’d be lying if I said I hadn’t made gluten free meatballs for this blog yet. They were one of my first posts when I started WTAF, back when I had bad lighting, zero experience in photography, and a crappy website to say the least. But sometimes, it’s nice to redo a recipe and show you guys how far I’ve come. I hate how a lot of food bloggers make recipes over and over again, waiting until they’re perfect to share them with you. First of all, don’t your family and friends get sick of eating gluten free meatballs or fish tacos or whatever you made for weeks on end? And second, It’s not that I don’t put out good food or encourage sharing good food recipes, it’s just there are SO many great ways to make the same dish. I also don’t mind being vulnerable with my readers, and admitting that perhaps I didn’t make a dish or formulate a recipe as well as I could have, or that it could have been made in another way. In my opinion, it’s good to revisit recipes to demonstrate how I’ve grown as a blogger and chef. To keep things short and sweet, my earlier versions of gluten free meatballs are great. So are today’s.
About Today’s Ingredients
For those that don’t keep up, yes I have been on a super trendy gluten free crazy these days. I’ve also been watching the dairy and red meat, and other animal products, meaning these gluten free meatballs are dairy, egg, and red meat-free as well. Using ground turkey for gluten free meatballs is actually one of my favorite substitutions. It’s practically become the norm in my house and we tend to prefer it over beef. As long as you get a lean cut (93/7), you should be in the clear.
You’ve seen me use rice cereal that I’ve ground up in my Vitamix instead of traditional breadcrumbs. But I realized mid-way into making these gluten free meatballs that I was totally out of cereal. I decided to get a little creative and use some ground flax seed I had in my freezer (keeping ground flax in the freezer actually keeps it fresher longer). Anyways, I used the flax in the same way I would use rice cereal ‘bread crumbs’ and everything turned out great! Using flax is also a great way to get some omega 3’s in your diet 🙂
Would you believe that I haven’t eaten spaghetti or a spaghetti-like product since 2010? Even when buying gluten free pastas, I usually stick to shorter styles like penne because it yields better portion control (i.e. it’s much easier to weigh on my food scale). After a long time coming, I’ve finally joined the spaghetti squash bandwagon. I know I’m REALLY REALLY late to the spaghetti squash party. But better late than never, right?
One final note about these gluten free meatballs. Usually I pan fry gluten free meatballs or carefully drop them into the simmering tomato sauce for a kind of pseudo-boiling. The meat mixture for these meatballs is super moist to the point where I was afraid they’d fall apart in the sauce. I’ve never tried baking meatballs before, but decided to give the technique a shot. Baking meatballs is a great way to get a caramelized meatball with a moist and tender center. Give baking a chance!