Gluten Free Meatballs
- Carbohydrate 5.56192970666667 g
- Cholesterol 34.34232 mg
- Fat 3.94385950666667 g
- Fiber 0.451045999694824 g
- Protein 7.7421398 g
- Saturated Fat 1.537143544 g
- Serving Size 1 1 Serving (42g)
- Sodium 87.7281106666667 mg
- Sugar 5.11088370697184 g
- Trans Fat 0.51779412 g
- Calories 91 calories
Step-by-step
- Preheat oven to 350 degrees.
- Combine all ingredients.
- Scoop 1 oz balls onto a baking sheet.
- Bake for 15-20 minutes.
Overworking the meat mixture before baking results in dense, rubbery spheres rather than tender bites. Italian meatballs traditionally rely on panade to retain moisture, but substituting gluten-free bread crumbs requires careful fat-to-protein management to avoid structural failure in the oven. Ground beef with a higher fat ratio maintains juiciness during the fifteen to twenty minute thermal exposure at three hundred fifty degrees Fahrenheit. Combining ingredients gently distributes seasonings without compressing the protein fibers.
- Portion the mixture using a one-ounce scoop to ensure even baking across all seventy-five portions.
- Keep the raw meat chilled at forty degrees Fahrenheit or below until it enters the oven to prevent fat rendering prematurely.
- Swap fresh minced garlic for the dried powder at a three-to-one ratio if preferred, though dried herbs disperse more uniformly through large batches.
- Store baked portions in an airtight container for up to four days in the refrigerator, or freeze them on sheet pans before transferring to bags.
Proper temperature control during both mixing and baking dictates the final texture of the dish. Letting the shaped portions rest on the baking sheet for ten minutes before cooking allows the gluten-free crumbs to fully hydrate.
