Beef Meatballs Three Ways | Gluten Free, Low FODMAP

These Beef Meatballs Three Ways are gluten free and Low FODMAP. They are full of vegetables, kid-approved, and are baked in bulk batches. You can use whatever veges you are harvesting too. They can be cooked in advance, and frozen to easily reheat another time for a quick meal or snack.

You can get Garlic Infused Olive Oil, and Roast Onion Olive Oil by Cobram Estate in most supermarkets, or buy from them online.

BEEF MEATBALLS THREE WAYS

MAKES

About 60 meatballs (per recipe)

HERB BEEF MEATBALLS

The Herb Beef Meatballs are a classic all rounder, great for pasta (served with Herb and Garlic Tomato Relish on pizza, or you can even make them up as burger patties or meatloaf (see notes below). Serve with a Classic Dill Mayo or Tzatziki as an appetiser or party snack.

  • 2 cups of finely grated veges (about 1 small zucchini & 1 carrot (or 1/8 small pumpkin, about 230gm)
  • 1 cup fresh gluten free bread crumbs (50gm of gluten free bread slices, grated)
  • 2 free range eggs
  • 1/4 tsp garlic infused olive oil
  • 1/2 tsp roast onion infused olive oil
  • 1 kg finely ground grassfed beef mince
  • 1 tbsp mixed dried herbs (or 2 tbsp fresh herbs) such as a combination of oregano, thyme, rosemary
  • 2 tsp salt

NACHO BEEF MEATBALLS

The Nacho Beef Meatballs have a touch of spiciness, and go great on mash, nachos or in a quesadilla, served with Roast Capsicum and Tomato Relish, or Lime Chipotle Mayo.

  • 2 cups of finely grated veges (about 1 small zucchini & 1 carrot (or 1/8 small pumpkin, about 230gm)
  • 1 cup fresh gluten free bread crumbs (50gm of gluten free bread slices, grated)
  • 2 free range eggs
  • 1/4 tsp garlic infused oil
  • 1/2 tsp roast onion infused oil
  • 1 kg finely ground grassfed beef mince
  • 2 tbsp nacho seasoning

ASIAN BEEF MEATBALLS

The Asian Beef Meatballs, great on rice or with noodles/ zoodles, or add them to a quick Thai soup or healthy dinner bowl with salad and Sweet Chilli and Ginger Sauce.

  • 2 cups of finely grated veges (about 1 small zucchini & 1 carrot (or 1/8 small pumpkin, about 230gm)
  • 1 cup fresh gluten free bread crumbs (50gm of gluten free bread slices, grated)
  • 2 free range eggs
  • 1/4 tsp garlic infused oil
  • 1/2 tsp roast onion infused oil
  • 1 kg finely ground grassfed beef mince
  • 1/2 tsp sesame oil
  • 2 tbsp tamari sauce
  • 1/2 tsp fish sauce
  • 1 tsp ground coriander seed (or 1/4 cup fresh coriander)
  • Small 2 to 3 cm piece fresh ginger knob, peeled & minced (equals about 1 tbsp) or 1 tbsp ground ginger

METHOD

  1. Heat oven, to a moderate temperature (180 degrees c)
  2. In a food processor, using a fine grate plate (2mm), finely grate the zucchini & carrot (or you can use a stand grater)
  3. Remove grate plate, and put in the chopping blade. You can leave the grated vegetables in, they will just get chopped finer, which is what we want.
  4. Add eggs, and oils
  5. Add the herbs/ spices/ flavourings, depending on which meatballs you are making
  6. Process until combined
  7. Add the mince, and breadcrumbs
  8. Process until combined, trying not to over process the mince. You may need to move the mix around in your food processor, otherwise the bottom may get smooth and overmixed, but the top may not combine at all (or hand mix at this point, in a large bowl)
  9. Scoop out 2 teaspoon to 1 tablespoon amount (your choice!) then roll into balls (using wet hands if the mix is sticky, or use a small cookie scoop)
  10. Place into two large baking dishes (or bake in batches). You can fit quite a lot in. Just allow about 1cm between each, just enough so they are not touching. They will shrink a bit as they bake.
  11. Bake for 25 to 30 minutes in a moderate oven, until brown and cooked through
  12. Serve with rice, mash, pasta, or whatever you like. My kids love Nacho Meatball Nachos!

TO FREEZE

  • If freezing, allow to cool, then transfer into a freezer-proof container, using baking paper between layers. You can reheat from frozen, in a microwave dish, about 3 minutes for a small amount, up to 5 to 10 minutes for large amount.

FOR BURGER PATTIES

  • For burger patties, scoop out 3 to 4 tbsp. of mix, and flatten into burger patties, or use a patty maker. Cook on  bbq, grill or frypan for about 10 to 15 minutes, turning once, until cooked through.Makes 15 (from 3 to 4 tablespoon size scoops)

FOR MEATLOAF

  • Add all the mix into a loaf dish, or baking dish. Bake for 60 minutes, until cooked through.

NOTES

  • If you do not have 1 cup of gluten free bread crumbs (base ingredients), you can substitute 1 cup of cooked rice, or 1/2 cup of tapioca flour.
Beef Meatballs Three Ways | Gluten Free, Low FODMAP | Growing Home
Beef Meatballs Three Ways | Gluten Free, Low FODMAP | Growing Home
Beef Meatballs Three Ways | Gluten Free, Low FODMAP | Growing Home
Herb Beef Meatballs | Gluten Free, Low FODMAP | Growing Home
Herb Beef Meatballs | Gluten Free, Low FODMAP | Growing Home

Join the Conversation