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Beef Meatballs (PF, GF)

Hey everyone! So fall is pretty much here, even though it still feels like summer. Which is just confusing all around, but I am personally ready for fall. This recipe is a hearty, and healthy take on meatballs. No bread crumbs, no eggs, just veggies, spices, and ground beef. It's one I even got my husband to eat! I love making meatballs because they are so easy to freeze and reheat when you're ready. They can also be used for a variety of meals.

You will need:

2 lbs. lean, ground beef

8 cloves garlic, minced (or about 2 tbl.)

1/2 c. dried parsley

1 jar Oven Roasted Tomatoes

1 tbl. garlic salt

1/2 tsp. crushed red pepper

1 tsp. oregano

1 tsp. dried basil

Preheat oven to 420 degrees. Mix together all ingredients in a medium mixing bowl, using your hands until evenly mixed together. Using a cookie scoop, form beef mixture into balls. On a cookie sheet, line with aluminum foil and parchment paper. Evenly spread meatballs onto parchment paper. Bake for about 20 minutes, turning at the halfway point, or until cooked through. Remove from oven and serve over noodle and sauce of choice.

In the photo below, I used rice noodles in place of spaghetti as a gluten-free option. But you can use them over pretty much anything! These were moist, and full of flavor. Enjoy!



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