Some time back, I posted a recipe for meatballs. That, however, was before we were gluten-free, dairy-free, and off tomato sauce. Now, my kids go berserk for meatballs, but how to make them when you are on a limited diet, and so that they are still moist and delicious? I have a leg up by only buying grass-fed beed from a local farm, but everything else is just wizardry.
And my kids love these meatballs, so without further ado, here’s the recipe:
- 1 lb chopped meat. Use 100% beef. If you can’t get grass-fed, make sure your beef is not too lean or it might dry up.
- 1 large egg
- 1/2 cup or less of brown rice bread crumbs.
- 1 tsp garlic powder
- 1tsp sea salt
- 1/4 tsp oregano
- oil (since we don’t use soy, we prefer to use sunbutter, olive or, for an extra kick, sesame oil)
- chili powder
Mix the first 3 ingredients well. You may need to use more or less of the bread crumbs depending on the texture of your meat. Add the garlic, sea salt and oregano. Cover the bottom of your pan with oil, about a 1/4″ deep. Make 1″ round meatballs and place them around in the pan over a medium flame. They should just fit in a 15″ pan.
Brown the meatballs on each side. When they are completely brown, lower the flame a little and cover liberally with paprika and chili powder. The oil will turn red. (As an option, you can add your favorite small mushrooms to the oil.) Cook through, about 10 minutes or so, then remove from pan.
You can either serve them with the oil, over rice, or let them dry on a paper towel, and serve them with toothpicks and your favorite allergen-free sauce. Enjoy!