Gluten Free Meatballs.... YUMMMM!

Basic Gluten Free Meatballs - Freezable!

Preheat oven to 400 degrees. Line baking sheets with parchment paper (optional.)

1 lb. ground chuck

1 lb. ground pork

1 egg

1/2c. Parmesan Cheese

1/2c. Buttermilk

1/2c. Gluten Free Quick cooking Oats (I used Bob's Red Mill)

1/4c. Chopped fresh parsley

1/2c. Finely chopped or grated carrot (optional... I like to sneak in extra veggies)

1 1/2 tsp. sea salt

1 tsp. black pepper

1/2 tsp. garlic powder

1 Tbsp. Worcestershire Sauce (make sure it's Gluten Free)

In a bowl, combine ground beef & ground pork until well mixed.  Next dump in oats, buttermilk, and the egg.  I like to put the buttermilk & egg over the oats so they soak up some of the moisture.  Next add in the Parmesan cheese (I use good quality, freshly grated Parmesan,) parsley, carrot, salt, pepper, & garlic powder.  With your hands mix all the ingredients just until combined.  Do not over mix or your meatballs with turn out tough. 

I like to use my 1 oz. cookie scoop to help me keep my meatballs the same size.  I also like my meatballs small so this works out perfect for me.  I use the scoop as a measure, then I roll the meatball in my hands and transfer to a parchment lined baking sheet. (The parchment is there simply to make clean up easier & help prevent sticking which can result in your meatballs falling apart when you are trying to remove them from the cookie sheet.) I can fit 40 meatballs on my baking sheet, leaving about an inch between each ball.  

Next you bake them in a 400 degree oven for 20 minutes.  Allow them to cool completely then move the baking sheet to the freezer.  Freeze them for about 1 hour, then transfer the balls to a freezer bag.  You can now freeze them and use them in different meals.  When you are ready to use them simply warm them up in the microwave, in your favorite sauce, or in the oven.  ENJOY!