Basic Gluten Free Meatballs

This recipe makes a double batch of meatballs, you can freeze half for a busy night!

Preheat oven to 375.

  • 3 lbs 85/15 Ground Beef
  • 3 eggs
  • 1 cup minced onion
  • 6 cloves garlic minced
  • 1 tsp finely ground black pepper
  • 2 tsp salt
  • 1 cup gluten free quick cooking oats (I use Bob's Red Mill)
  • 1/4 cup rice flour 

Mix all ingredients well with your hands (this mixture will be wet) and let stand for 5 minutes.  Mix again, and if the mixture is still too wet let stand another five minutes. (The standing time gives the rice flour time to expand and thicken.)  Using your hands, gently form meatballs using about two tablespoons of meat.  Keep in mind that this mixture will not be like making regular meatballs, it will be moist but will not fall apart. Place on ungreased cookie sheet or baking dish.  Bake for 35-45 minutes, the longer you bake them the crispier the outside will be (and the better the meatball will hold up).  Serve with rice and gravy, mashed potatoes or enjoy some spaghetti and meatballs.