Originally posted in Feb 2010.
My boys think it's a real novelty to be served meatballs. I am usually more inclined to cook ground burger for pasta dishes, but when I take the extra time to make meatballs...I acquire rock star status. :)
Finding an egg-free meatball was really tricky at first. Then I finally found a tasty, egg-free recipe at Speedbumpkitchen. We used that recipe for several years.
Now I am cutting wheat from my own diet and on this particular night, I didn't want to be left out of the meatball fun! I knew immediately that replacing crumbled crackers with oats would be the way to go.
So I came up with this little recipe, and it was a hit.
EGG-FREE & WHEAT-FREE MEATBALLS
1 clove minced garlic
1 pound ground burger
1/2 cup quick oats
1 tsp. oregano
1/2 tsp. basil
1 tsp. kosher salt
1 Tb olive oil
Preheat oven to 375
Saute onion and garlic in a little oil.
Mix sauteed onion and garlic and rest of ingredients well in a large bowl.
Form balls and bake for about 20 minutes. I made mine the size of golf balls and 20 minutes was perfect. Internal temp should reach 160 degrees although I always go a little over. Disease phobia.
I loved cooking my meatballs in my cast iron skillet. Then I just moved it to the stove top, added sauce, and heated until hot and bubbly. You can also cook the meatballs on a cookie sheet and then move them to a stove safe skillet.
I served the meatballs and sauce over spaghetti noodles (rice noodles in my case), and we used the leftovers for a couple meatball sandwiches at lunch.