Gluten Free Sneaky Double-Meat-Balls

Gluten Free Sneaky Double-Meat-Balls | Famished Fish, Finicky Shark

I’ve been itching to share this sneaky recipe with you all. And I’ve been itching to make some stroganoff meatballs over mashed potatoes with another batch. You see, I made a double batch, fully intending to make two recipes out of these,  and I LEFT THEM ON THE COUNTER ALL NIGHT! Gah, the horror—I HATE wasting food.

Gluten Free Sneaky Double-Meat-Balls | Famished Fish, Finicky Shark

But there is no need to hold out on sharing these Gluten Free Sneaky Double-Meat-Balls any longer. You can still use them in spaghetti and marinara, or on a meatball sub, or swimming in sweet honey BBQ sauce.

You see, the trick to these meatballs is they are cooked in the sauce. And they get every bit more tender in their saucy bath. And the sneaky part…they are full of bits of vitamin pack cabbage that you really can’t see at all, or taste whatsoever, but the kids get that dose of veggies they need.

Gluten Free Sneaky Double-Meat-Balls | Famished Fish, Finicky Shark

For a double batch to make two meals, follow the ingredients and directions below. For a single batch, cut the recipe in half. Have fun mushing and mixing!

Ingredients:
1 lb ground beef
1 lb ground pork
2 slices gluten free multi grain bread
1/2 cup cabbage, grated
1/2 cup onion, diced
2 gloves garlic, minced
2 eggs, slightly beaten
1 Tb Italian seasoning
1 tsp salt
1/2 tsp pepper

Directions:
In a small food processor, break down the gluten free multi grain bread into fine crumbs.

Combine all the ingredients in a large bowl and mix well. You can use a stand mixer or take off your rings and mix with your bare hands. It’s completely fine either way.

Next roll the mixture into 1 1/2 meatballs, making 32 meatballs for a half batch and 64 meatballs for a double batch.

Cook the meatballs in simmering liquid about 20-25 minutes until cooked through. You can even cook these meatballs in a soup. They are very versatile.

To save the second batch for later, boil in water and freeze on wax paper until set, then transfer to a plastic ziplock bag for freezer storage, up to 2 weeks. Reheat in sauce of choice.

Gluten Free Sneaky Double-Meat-Balls | Famished Fish, Finicky Shark

Enjoy, enjoy. My boys couldn’t get enough of these!

Gluten Free Sneaky Double-Meat-Balls

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Number of servings: 12

Per Serving 228 calories

Fat 17 g

Carbs 4 g

Protein 15 g

12

Gluten Free Sneaky Double-Meat-Balls

Weight Watchers PointsPlus®: 6

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 2 slices gluten free multi grain bread
  • 1/2 cup cabbage, grated
  • 1/2 cup onion, diced
  • 2 gloves garlic, minced
  • 2 eggs, slightly beaten
  • 1 Tb Italian seasoning
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  1. In a small food processor, break down the gluten free multi grain bread into fine crumbs.
  2. Combine all the ingredients in a large bowl and mix well. You can use a stand mixer or take off your rings and mix with your bare hands. It’s completely fine either way.
  3. Next roll the mixture into 1 1/2 meatballs, making 32 meatballs for a half batch and 64 meatballs for a double batch.
  4. Cook the meatballs in simmering liquid such as marinara sauce, BBQ sauce, or stroganoff sauce, about 20-25 minutes until cooked through. You can even cook these meatballs in a soup or plain water. They are very versatile.

Notes

For a double batch to make two meals, follow the ingredients and directions below. For a single batch, cut the recipe in half. Have fun mushing and mixing! To save the second batch for later, boil in water and freeze on wax paper until set, then transfer to a plastic ziplock bag for freezer storage, up to 2 weeks. Reheat in sauce of choice.

What is your favorite meatball dish?

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Rolled in Greece-Greek Chicken Meatballs

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I’ve never been to Greece, but if I have a chance, it’s on my list of places to visit. It’s beautiful ocean views and hillside homes are sublime. The people are lively, friendly, and love food. And I love their food. And when I have an opportunity to bring a bit of Greece back to my house, I do-in the form of Daphne’s Greek Café or my own cooking that is.
I decided to do some bite-sized bits of Greece today. These are flavorful ground chicken meatballs stuffed with sweet plump raisins, salty kalamata olives and savory feta cheese. All dipped in a garlic yogurt mint sauce. Can we say yum?! And these are clean eating, gluten free and good for you food! These can be made as an appetizer or main dish. Last night we had these on top of a big crisp Greek salad. These may just have to be an appetizer at my next dinner party, with pita bread and yogurt sauce for dipping. And I was lucky enough to save a serving of these babies for lunch today.
 
Greek Chicken Meatballs

1.25 pounds ground chicken

1/3 cup feta cheese
10 kalamata olives, chopped
1/3 cup raisins, chopped
2 cloves garlic, minced
2 Tb mint, chopped
1Tb oregano
1/2 Tb Greek seasoning
1/2 tsp cinnamon
1 egg
2 Tb canola oil for cooking

Mix all ingredients except canola oil in bowl, gently until well combined. Heat oil in large skillet over medium high heat. Carefully form meat mixture into rounded tablespoons and drop onto hot oiled skillet. The meat mixture will be very soft, as I did not use bread crumbs (remember, gluten free). Brown meatballs on one side, about 8 minutes. Carefully flip each meatball over. Reduce heat to medium, cover and cook through until done and no longer pink in center, about 5-8 minutes more.

Yogurt Dipping Sauce
1/2 cup Nonfat Plain Greek Yogurt
1/4 cup mint, chopped
2 cloves garlic, minced
vinaigrette of choice for thinning, optional
Mix first 3 ingredients. Thin to desired consistency with vinaigrette of choice (I used a combo of red vinegar, olive oil, and Greek spices).
Use as dipping sauce for meatballs, spread for pitas, or salad dressing. This sauce is very forgiving.
Serve in a big bowl on the table for the family.
Or make a finicky shark spread. Yes, my boys loved the meatballs and pitas!
Or pile your own salad plate as you desire.

Rolled in Greece-Greek Chicken Meatballs

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 5

Per Serving 324 calories

Fat 20 g

Carbs 12 g

Protein 25 g

5

Rolled in Greece-Greek Chicken Meatballs

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Meatballs

  • 1.25 pounds ground chicken
  • 1/3 cup feta cheese
  • 10 kalamata olives, chopped
  • 1/3 cup raisins, chopped
  • 2 cloves garlic, minced
  • 2 Tb mint, chopped
  • 1Tb oregano
  • 1/2 Tb Greek seasoning
  • 1/2 tsp cinnamon
  • 1 egg
  • 2 Tb canola oil for cooking
  • For the Dipping Sauce

  • 1/2 cup Nonfat Plain Greek Yogurt
  • 1/4 cup mint, chopped
  • 2 cloves garlic, minced
  • 2 Tb vinaigrette for thinning, optional

Instructions

  1. Mix all ingredients except canola oil in bowl, ge
  2. ntly until well combined.
  3. Heat oil in large skillet over medium high heat. Carefully form meat mixture into rounded tablespoons and drop onto hot oiled skillet. The meat mixture will be very soft, as I did not use bread crumbs (remember, gluten free).
  4. Brown meatballs on one side, about 8 minutes.
  5. Carefully flip each meatball over. Reduce heat to medium, cover and cook through until done and no longer pink in center, about 5-8 minutes more.
  6. For the Dipping Sauce: Mix first 3 ingredients. Thin to desired consistency with vinaigrette of choice.

I love these on skewers! Okay, when is lunch???
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