It’s easy to order in or forgo protein when we don’t have anything prepared - that’s where these meatballs are perfect to fill the gap.
They take about 30 minutes to prep and freeze, then about 20 minutes to throw in the oven and be ready to eat!
Ingredients
1lb ground meat (I use Turkey)
1/2 cup oat flour or other flour (you can grind certified gluten free rolled oats in a blender)
1/2 cup Bas ajvar (roasted red pepper and eggplant dip, optional)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried parsley
1/4 tsp dried basil
1/4 dried oregano
1/2 tsp salt
1/2 tsp cumin
1/2 tsp pepper
1 egg (optional for binding but I find they hold well without)
Method
Finely chop onion and other veggies you’re adding
Preheat the oven to 350F and prepare an oven tray.
Add all ingredients to a bowl and combine with your hands.
Add oil to your hands, roll into balls and place on tray or into a large freezeable ziplock bag if freezing.
Bake at 350F for 10 minutes, flip, then cook for another 5-10 minutes until golden brown. If air frying, cook at 350F for 10-12 mins from fresh or 380F for 15 mins from frozen. Break in half to ensure that they cooked all the way through.
Add them to pasta sauces, enjoy on the side with gravy….they’re a very versatile protein source! They’re great for kids as well, and an easy way to add veggies to the diet.