Fabulous Meatballs You Won't Believe are Gluten Free
The Joy of Meatballs
Meatballs, I think are a time honored part of spaghetti. And there are SO many ways to cook them, that everyone can have a hard time agreeing on which way is best. In my opinion though, nothing makes a meatball better than it's tenderness. You can serve up the most flavorful piece of meat you have ever created, but if it is dry even covered in tomato sauce -- then, it's a flop.
After a few years of practice and the struggle of making it gluten-free, my son and I stumbled upon the jackpot last night. My son wanted meatball sandwiches for dinner but we didn't want the same ones I had prepare the week before. As usual, my recipe just came out dry. So we tried something new and they were AMAZING!! SO tender and flavorful, had I not been his assistant in the kitchen I would have been sure he had smuggled in a bag of premade frozen meatballs.
How did they taste?
Gluten Free Rolled Oats
- 1 pound ground beef
- 1 pound pork sausage
- 1 large egg
- 1/2 cup oatmeal, ground
- 1 1/2 tablespoons Basil, fine flakes or fresh ground
- 1 tablespoon Oregano, fine flakes or fresh ground
- 1 tablespoon Thyme, fine flakes or fresh ground
- 1 teaspoon Cumin, powder
- 24 ounces Spaghetti sauce, of choice
- Combine ALL ingredients in medium large bowl.
- Squish all ingredients together until well combined and mixed.
- Roll into palm sized meatballs and place in large heavy skillet.
- With heat on medium high or high, quickly brown only the outside of meatballs, turning frequently. Do not cook through.
- Gently and carefully remove meatballs to a paper towel lined plate and drain remaining grease from skillet.
- Return meatballs to the skillet and cover meatballs with the spaghetti sauce.
- Cover meatballs and cook on very low heat for 20 - 30 minutes, checking for doneness. Do not overcook.
Serve over your favorite pasta or in a sub for an awesome sandwich.