Tangy Meatballs (Gluten Free) (Served over rice)

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Tangy Meatballs (Served over rice)

This recipe is a combination of my moms "pineapple meatballs" and another sauce recipe I found.  I just recently changed it again to make it "Gluten Free". (The quick oats replace the same quantity of crushed crackers.) It's one of our favorite meals when I remember to thaw out the ground beef ahead of time. You can make the meatballs and use them in other recipes too.  Adding them to a pasta sauce for spaghetti and meatballs another favorite of ours.

Ingredients:
Gluten Free Meatballs - So Good!

Meatballs
  • 1 1 / 2 pd ground beef
  • 2 / 3 quick oats (gluten-free oatmeal)
  • 1 / 3 cup minced onion (2 tbls if dried)
  • 1 egg
  • 1 / 2 tsp salt
  • 1 / 4 tsp ginger
  • 1 / 4 cup milk
Tangy sauce
  • 1 cup  Ketchup (gluten free)
  • 1 / 2 brown sugar
  • 3 / 4 cup water
  • 1 tbls  Worcestershire sauce (gluten free)
  • 1 small onion (finely chopped)

Instructions:

  1. Preheat oven to 350 c.
  2. Prepare baking sheet by lining it with foil. (It makes clean up easier.)
  3. Combine ingredients in bowl: meat, oatmeal, onion, egg, salt, ginger and milk.
  4. Shape meatballs. (Each meat ball is about 2 tbsp big - shape with spoons or hands.)
  5. Cook for about 30 minutes.
  6. Prepare your favorite white rice as per instructions on box or bag.  
  7. Prepare sweet and tangy sauce.
  8. Combine ingredients in medium size saucepan: Ketchup, brown sugar, water, Worcestershire sauce, onions.
  9. Bring to boil, lower heat and simmer 15 minutes.
  10. Add add cooked meatballs.
  11. Serve over rice.
Just before they went into the oven.


Notes:
  • I like to cut up my quick oats before adding them so that the meatballs keep their shape better. I either pulse them in a small dedicated coffee grinder (not used for coffee beans) or I cut them up with a knife. (The grinder is less messy but be careful not to make a powder - you still want small pieces.)
  • It gives us about 6 portions (meals). 
  • Freezes well if you have leftovers.


Original recipe card.
I copied this from my mom's recipe book over 30 years ago.


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