The hubs and Jane loooove meatballs. Since the hubs and I speak Spanish, we love to shout "alBONdigas!" on meatball night. It really is a great word.
Go ahead, give it a try. ALBONDIGAS!!!
There are two problems with traditional meatballs and even meat loaf:
1) They usually contain eggs
2) They usually contain crackers or breadcrumbs (wheat)
But I was determined to figure out how to make them hold together without the above ingredients. Lo and behold, I did. And they're super tasty. And now Jane thinks I'm super momma. And they are baked, not fried. Booyah.
This recipe is inspired by my mother-in-law's meatball recipe, which the hubs loves.
Tangy Meatballs
Oven 375F
Combine all the ingredients in a large bowl (I do this with my hands). Roll into balls a little smaller than raquetball size (Two pounds of beef yielded 16 meatballs, so each meatball was roughly 1/8lb, if this helps for size). Place on greased broiler pan and cook for 20 minutes.
While they cook, you're going to make your sauce. It's all about the sauce.
Stir together and after the 20 minutes are up, brush sauce on to meatballs and return to oven for another 5 minutes. The sauce will thicken and get all ooey-gooey sweet and magical.
I serve this on sticky rice with a vegetable. Tonight the vegetable of choice was fresh green beans. The kids helped me pick each individual bean out at the grocery store this week so they were very excited to eat them tonight. I have found that the more I involve the children in the meal preparation, the more excited they are to eat. The flaxseed meal gives them a great consistency and they hold together beautifully.
Go ahead, give it a try. ALBONDIGAS!!!
There are two problems with traditional meatballs and even meat loaf:
1) They usually contain eggs
2) They usually contain crackers or breadcrumbs (wheat)
But I was determined to figure out how to make them hold together without the above ingredients. Lo and behold, I did. And they're super tasty. And now Jane thinks I'm super momma. And they are baked, not fried. Booyah.
This recipe is inspired by my mother-in-law's meatball recipe, which the hubs loves.
Tangy Meatballs
- 2 Pounds ground beef (I used 93/7)
- 1/4 cup old fashioned oats
- 2 Tbsp Worchestishire
- 2 Tbsp dehydrated onion (fresh is better but dehydrated makes my crazy evenings easier)
- 2 tsp Kosher salt
- Pepper, to taste
- 1/4 cup flaxseed meal (this will be what holds things together)
Oven 375F
Combine all the ingredients in a large bowl (I do this with my hands). Roll into balls a little smaller than raquetball size (Two pounds of beef yielded 16 meatballs, so each meatball was roughly 1/8lb, if this helps for size). Place on greased broiler pan and cook for 20 minutes.
While they cook, you're going to make your sauce. It's all about the sauce.
- 1/2 cup ketchup
- 2 Tbsp yellow mustard
- 3 Tbsp brown sugar
Stir together and after the 20 minutes are up, brush sauce on to meatballs and return to oven for another 5 minutes. The sauce will thicken and get all ooey-gooey sweet and magical.
I serve this on sticky rice with a vegetable. Tonight the vegetable of choice was fresh green beans. The kids helped me pick each individual bean out at the grocery store this week so they were very excited to eat them tonight. I have found that the more I involve the children in the meal preparation, the more excited they are to eat. The flaxseed meal gives them a great consistency and they hold together beautifully.