Grandma’s Gluten-Free Meatballs

By Amanda Buse

This fall I’m remembering my grandma who passed away a year ago by sharing my versions of some of her delicious recipes. This recipe always makes me think of her because of its unique ingredient – caraway seeds, which gives the meatballs a delicious nutty flavor. And yes, her original recipe from “way back when” was also gluten-free!

Grandma’s Gluten-Free Meatballs

Ingredients:

1 lb. organic, pastured ground beef
1 organic, pastured egg
1/2 cup whole organic oats (gluten-free)
2 tbsp. caraway seeds
1 clove garlic, minced
1/4 raw onion, finely chopped
1 tsp. dried oregano or 1 tbsp. fresh oregano

Directions:

  1. Mix all ingredients together in a bowl and roll into one and a half inch balls.
  2. Place in a single layer in a baking dish and bake at 350 degrees for 30 minutes. (Note: Flip half way through baking)
  3. Enjoy plain or top with your favorite sauce!

Amanda Buse is an Integrative Nutrition Health Coach and aromatherapist. She empowers people to take control of their health, claim the life that they want, and get to the root cause of their health concerns by using the tools of aromatherapy and functional nutrition. Check out AmandasAromatherapy.com to learn more!


One thought on “Grandma’s Gluten-Free Meatballs

  1. Being Italian, 🙂 meatballs are our life! LOL. No, seriously. My family will eat 6 dozen meatballs when we have a family event (20-25 people). Someone usually leaves the last meatball as “no-one wanted to be rude and eat the last one” :). Comical!! I use all of the above ingredients but instead of caraway seeds, oregano and onions, try another style and add in 2 Tbs of olive oil, 1/4 cup of fresh Parmigiano-Reggiano, fresh basil (I can’t have enough so I would not ask me how much :)- approximately 5-100 leaves LOL). Gluten free breadcrumbs or oats are great. Salt/fresh ground pepper and red pepper flakes and some paprika for color and added anti inflammatory properties. Roll, bake x 15 minutes and plop into your favorite sauce! And remember to add some of the oils from the baking process. My Italian grandmas tell us not to waste the best flavoring available! It’s all “good fat” anyway! Mangia!!

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