When you start to cook without gluten and grains, you begin to think of food differently. I tried so hard to figure out a way to replace breadcrumbs in meatballs. I tried different nut flours, gluten free flours, etc. They just weren’t great. Then I thought- what if I just leave it out? What makes a meat ball is not breadcrumbs, it is because the meat is in the shape of a ball. Boom! Here we go. Instead of replacing what I thought I needed, I could focus on just making a great tasting dish. No gluten, no grains, and oh-so-good
1 lb. Ground Beef
1/2 tsp each: Salt, Black Pepper, Basil, Onion powder, Sage
1 tsp minced garlic
1 tsp Oregano
Put all ingredients in the baking dish you plan to bake in, I used an 8″x8″ glass pan. Mix together with your hands. Form Meatballs, mine are about 2″ each.
Bake for 20 minutes. Take out of the oven and remove from your baking dish. I moved them to a second baking dish and covered with my already prepared sauce. Put it back into the oven for 5 minutes to warm the sauce. Take out and make your beautiful plate!
Optional: Sprinkle Nutritional Yeast on the top or mix into your sauce for a cheese flavor.
For family style dinner (and 1 less pan), take the meatballs from the baking dish and put them on top of your zoodles in their baking dish. Pour on some sauce or grilled veggies and sliced avacado, pop in the oven for a few minutes to bring everything back to a hot temperature and serve.