What's for dinner tonight? Gluten-Free meatballs · Holistic Product Tester Group

What's for dinner tonight? Gluten-Free meatballs

⅓ cup (80 g) coarsely ground gluten free breadcrumbs

2 teaspoons dried basil

2 teaspoons dried oregano

1 tablespoon dried minced onion, (or 1 1/2 teaspoons onion powder)

1 ½ teaspoons garlic powder

½ teaspoon sea salt

4 fluid ounces milk, at room temperature

1 pound lean ground beef

3 tablespoons (¾ ounce) finely grated Parmigiano-Reggiano cheese

1 egg, at room temperature, beaten

olive oil or avocado oil for brushing tops of meatballs

Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment
In a medium-size bowl, place the breadcrumbs, basil, oregano, onion, garlic powder, and salt, and mix to combine.
Add the milk and mix to combine. Let the mixture sit for about 5 minutes to let the breadcrumbs soften while you prepare the beef.
In a large bowl, place the beef and pull it apart to loosen it gently with your fingers.
Add the grated cheese, and toss to coat the meat in the cheese. Press the breadcrumbs mixture into a paste, and add it to the beef. Mix gently with clean hands or a spoon to combine.
Add the beaten egg and mix again, gently, until everything is just moistened by the egg. Don’t overwork the beef or the meatballs will be tough.
Using 2 small spoons, divide the meatball mixture into 12 equal pieces.
Roll each lightly into a ball, taking care not to pack the meat tightly.
Place the meatballs on the prepared baking sheet about 1 1/2 inches apart from one another.
Brush the meatballs with cooking oil to help them brown.
Bake at 350°F for 25 minutes. Reduce the heat to 325F and continue cooking until they are 165 degrees
Allow to rest briefly before serving with your favorite sauce and pasta.