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30-Minute Gluten-Free Meatballs Recipe

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This recipe for 30-Minute Gluten-Free Meatballs is from The Berner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. lean ground beef
1 large egg
1/2 c. onion, finely chopped (optional)
1/3 c. grated Parmesan cheese
3 cloves garlic, minced
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. dried parsley
Directions:
Directions:
1) Preheat oven to 350ºF.

2) Place all ingredients into a large mixing bowl. Mix together using your hands until well combined.

3) Roll into 1″ balls. You should have a total of 24-25 meatballs.

4) Place meatballs onto a baking sheet with raised sides.

5) Bake for 20 minutes, or until center is no longer pink.

6) Serve warm.

To freeze: After cooking, let meatballs cool then place into a zip top freezer bag. When you’re ready to eat them remove the number you need and place into sauce pan with pasta sauce. Let simmer until meatballs are heated through.
Personal Notes:
Personal Notes:
Allergy free variation:
- Use duck eggs instead of chicken eggs.

 

 

 

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