No picture to share of these meatballs—we ate them too fast! Hopefully you enjoy them as much as we did.
The original recipe, from a past issue of Fitness magazine (and apparently unavailable online) is for Cheesy Turkey Meatballs. I only buy the meat that is on sale and, unfortunately, ground turkey was not as much of a bargain as the Family Buy of regular ground beef. So my version is a tad different than the original. You use whatever ground meat you wish.
Here are the directions for my improvised version:
1. Mix 1/2 pound lean ground meat with 1 shake of the onion powder container (sorry - no exact measurements for that one), 1 teaspoon minced garlic, 1 egg, 1/4 cup gluten-free bread crumbs, 2 tablespoons milk, 1 teaspoon salt, and 1/2 teaspoon pepper. (It's messy but using your hands to mix it all together works best.)
2. Form eight meatballs (I got nine), placing a 1/2-inch mozzarella cube in the center of each. (I used slices of mozzarella cheese—just divide two slices into four pieces each. Each meatball gets stuffed with one of the smaller pieces.)
3. Grease a 9x13-inch baking dish (I use vegetable oil) and place meatballs into dish.
4. Bake at 425 degrees for 15 minutes.
The original recipe wants you to serve the meatballs with chopped zucchini and whole wheat orzo. Well, orzo is not gluten-free and I don't have time for zucchini, so we just had our meatballs with white rice. What I'd like to try next time is serving the meatballs over a bed of gluten-free spaghetti with red sauce. In fact, I might just use my favorite Italian meatball recipe (from Ragu) and put mozzarella cheese in them. Yummy!
The original recipe, from a past issue of Fitness magazine (and apparently unavailable online) is for Cheesy Turkey Meatballs. I only buy the meat that is on sale and, unfortunately, ground turkey was not as much of a bargain as the Family Buy of regular ground beef. So my version is a tad different than the original. You use whatever ground meat you wish.
Here are the directions for my improvised version:
1. Mix 1/2 pound lean ground meat with 1 shake of the onion powder container (sorry - no exact measurements for that one), 1 teaspoon minced garlic, 1 egg, 1/4 cup gluten-free bread crumbs, 2 tablespoons milk, 1 teaspoon salt, and 1/2 teaspoon pepper. (It's messy but using your hands to mix it all together works best.)
2. Form eight meatballs (I got nine), placing a 1/2-inch mozzarella cube in the center of each. (I used slices of mozzarella cheese—just divide two slices into four pieces each. Each meatball gets stuffed with one of the smaller pieces.)
3. Grease a 9x13-inch baking dish (I use vegetable oil) and place meatballs into dish.
4. Bake at 425 degrees for 15 minutes.
The original recipe wants you to serve the meatballs with chopped zucchini and whole wheat orzo. Well, orzo is not gluten-free and I don't have time for zucchini, so we just had our meatballs with white rice. What I'd like to try next time is serving the meatballs over a bed of gluten-free spaghetti with red sauce. In fact, I might just use my favorite Italian meatball recipe (from Ragu) and put mozzarella cheese in them. Yummy!
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