We're Talking About Food

The First Step to Changing Your Life Is Talking About It.
Main Dishes

Authentic, Italian, Ultra-Healthy, and Gluten Free Meatballs!

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 🙂

gluten free meatballs may 2014 retouched

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!

Print Recipe
Egg Free, Dairy Free, Gluten Free Meatballs with Homemade Fresh Marinara Sauce
Prep Time 30 minutes
Cook Time 120 minutes
Servings
Ingredients
For the Meatballs
For the Sauce
For the spaghetti squash
Prep Time 30 minutes
Cook Time 120 minutes
Servings
Ingredients
For the Meatballs
For the Sauce
For the spaghetti squash
Instructions
  1. Combine all the ingredients for the meatballs until completely mixed. You might need more of less flax meal depending on the cut of meat you use. Use as much flax as needed (up to 1 1/2 cups) until the meat mixture is a consistency you can roll with.
  2. Roll into one inch meatballs and place on a baking sheet that has been lightly sprayed with coconut oil. Bake the meatballs at 400 degrees for 15 minutes or until brown and center is no longer pink. Remove from oven and set aside while you prepare the sauce.
  3. Saute the onion and garlic in the olive oil for 7-10 minutes. Add all of the tomato products and the Italian seasoning mix and bring the sauce to a boil for 10 minutes, then reduce to a simmer.
  4. Add the mushrooms and nutritional yeast and continue to let the sauce simmer. Nestle the cooked meatballs into the sauce, letting the mixture cook for 45 minutes or until meatballs have absorbed the sauce's flavor and the sauce has reached a thick consistency.
  5. While the sauce is simmering, cut both spaghetti squashes in half length-wise. Scoop out the seeds and membranes and rub the inside of each half with the olive oil. Sprinkle with salt and pepper if desired.
  6. Bake the squash open side down at 400 degrees for 30 minutes or until you can pierce the squash easily with a fork. When the squash is cool enough to touch, scrap with a fork to reveal long, spaghetti-like strands. Serve with the meatballs and sauce.
Share this Recipe
Powered by WP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *