One word. Meatballs. Who doesn’t love them? I’m not sure what it is but they always scream comfort. No matter if they’re beef, pork, lamb, veggie… you never get a sad face when you say we’re having meatballs for dinner!
These meatballs are especially magically because they are gluten-free, easy, and packed with veggies.
HOW TO COOK MEATBALLS
There are several ways to cook the glorious meatball. It all depends what you’re looking for.
Healthiest and crispiest – Air Fryer:
If you’re looking for the ultimate healthy version, an air fryer is the way to go. It keeps them juicy all while making them crispy! Also, it’s great on a hot summer day when you don’t want to heat up your whole apartment by turning the hot oven on. Air fry them at 400F for 6 min per side. Flip them after 6 min and cook for another 6min.
Low fat but still juicy – Oven:
Next best option for a low fat meatball is the oven. This is my preferred method in the winter or when I didn’t own an air fryer. They come out juicy but not as crispy as the air fryer. Clean up is pretty easy too if you line your baking pan with aluminum foil. Bake them at 400F for 18-20min.
Super crispy and flavorful – Pan-Fried:
We all now fat taste amazing! If you want your meatballs to be extra crispy, juicy, and flavorful pan-fried is the way to go. Depending on my mood I will sear them in lard, olive oil, or avocado oil. Once the oil is hot, carefully add the meatballs and cook while turning occasionally for 10 minutes. Make sure to not overcrowd the pan if you want them really crispy, you’ll most likely have to cook these in two batches.
PREPPING TIPS
- To ensure even cooking, make them all about the same size. An ice cream scoop is a great tool for this.
- Don’t over mix them if you want them to remain tender.
- Meatballs need some fat to be juicy. If you’re using lean meat, add a teaspoon of olive oil.
SERVING SUGGESTIONS
These are great with a basic tomato sauce on top of gluten-free pasta or zoodles. My favorite gluten-free pasta which I think taste like the real thing is Bionaturae. The texture and taste are pretty amazing.
You can also turn the meatballs into a sandwich, slice up the meatballs or put them in whole in a gluten-free bun topped with tomato sauce and your favorite cheese.
If you’re looking for a nightshade-free tomato sauce, KC Natural makes a great nomato sauce.
FREEZER TIP
Line them up on a baking sheet and freeze. Once they are frozen you can put them an air tight container. Glass is the way to go, chemical free and will not impact the flavor of your food. I particularly love this set.
Silicone is also a good option, this handy meatball tray will make perfectly shaped meatballs!
PARENT HACK
This is your change to up the veggies! This recipe calls for zucchini and carrots but feel free to add others such as chopped kale or spinach. I switch it up and my son gobbles these up.
Hidden Veggie Meatballs
Ingredients
- 1 carrot, grated
- 1/2 zucchini, grated
- 1 tsp garlic salt or 2 minced garlic cloves
- 1 tsp onion powder
- 1/2 tsp salt
- 1 egg
- 1 lb ground pork
Instructions
- Mix all of the ingredients together, do not over mix.
- Shape mixture into meatballs, approximately 1 1/2 tablespoons each.
- Bake 18-20 minutes or until cooked through.
AIR FRYER
- Cook in air fryer at 400F 6 minutes on each side or until internal temperature is at 160F
OVEN
- Preheat oven to 400F.
- Place meatballs on lined baking sheet and cook for 18-25 minutes.
PAN FRIED
- Heat 1 tbsp of lard, avocado oil, or olive oil
- Once hot cook meatballs about 6 minutes per side. Don't put too many meatballs in the pan if you want them crispy.
