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Gluten-Free, Egg-Free Italian Meatballs

Published: November 15, 2014 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 25 Minutes
Serves Serves 24
Gluten-Free, Egg-Free Italian Meatballs
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Average Rating: 5 | Rated By: 1 users

These tasty gluten-free meatballs are light and tender. A wide selection of spices used in this recipe is what made these meatballs super tasty. Serve them up as an appetizer or add to soups, stews or pasta sauces.

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Ingredients

  • 1 lb. lean grass-fed ground beef
  • 1 cup quartered button mushrooms
  • 1 tsp. sea salt
  • 1 tsp. GF ground coriander
  • 1 tsp. GF chili powder
  • 1 tsp. GF garlic powder
  • 1 tsp. GF dry basil leaves
  • 1 tsp. GF ground mustard seed
  • ¼ tsp. GF freshly ground black pepper
  • 1 Tbsp. GF balsamic vinegar
  • 1 cup ricotta cheese

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    Instructions

  • Preheat oven to 400 F
  • Add all the ingredients except ricotta cheese into a food processor. Blend until all ingredients are combined but not creamy. Add meat mixture into a bowl and stir in ricotta cheese.
  • Using your hands roll meat mixture into small balls about the size of a walnut and place on a baking sheet lined with parchment paper. Bake for 25 minutes.
  • Quick tip ~ dip your hands in cold water before making the balls to avoid the mixture sticking to your hands.

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