Grain and Gluten Free Meatballs

Grain and Gluten Free Meatballs

This recipe can be multiplied or divided easily.  I took these to a pot luck recently, and they were a hit.  They can, also, be frozen easily for quick meals at another time.

Grain and Gluten Free Meatballs
Makes about 45 meatballs

Pre-heat oven to 350F.

In a mixing bowl with an electric mixer or by hand, combine:

2 pounds lean ground beef
2 cups Utz Potato Sticks, ground to 1 cup
1 egg
3 tablespoons ground flax seed meal
2 tablespoons Adobo Seasoning
1 teaspoon thyme flakes
1 tablespoon parsley flakes

Using a small scoop, (2 tablespoon size), form the meatballs and place them on a baking sheet that has been sprayed with cooking oil spray.  Arrange the meatballs so they are not touching.  If freezing, place the baking sheet with the meatballs on it into a freezer for about 30 minutes.  Remove the meatballs from the baking sheet and store them in freezer containers or bags for up to a month.  Bake as directed below.

 Bake them at 350F for about 15 minutes or until they are firm, (20 to 25 minutes if they are frozen.)

They are great eaten by themselves as a stand-alone main dish or anywhere else one would use meatballs.  Enjoy!