Monthly Archives: January 2011

Gluten Free Baked Meatballs

Gluten Free

After much trial and error here is my very own GF Meatball recipe! This recipe is great because the meatballs don’t break apart and non-GF eater won’t even notice the difference! I have tried this recipe a few ways and it does not work as well when cooked in sauce. However, these meatballs taste great the way they are, alone, or with your favorite GF pasta. I also like to cut them up and add them to a salad.

One thing you will notice, which I know if a little different is that I bake these on a broiler pan. I know it’s nontraditional, but the pan works great! These meatballs are NOT broiled, they are baked at 350˚. Adding water to the bottom of the broiler pan helps keep the meatballs moist while baking in the oven!


1 ½ pounds of lean ground beef

1 egg

2 tbs water

½ cup Gluten Free Italian Breadcrumbs

½ tsp onion powder

2 tsp garlic powder

½ tsp salt

1/8 tsp pepper

Pinch of Italian seasoning

Crushed red pepper (optional) * Desired amount…just gives it a kick!


1) Preheat oven to 350˚

2) Mix ground beef, egg, and water in a large bowl.

3) In a separate bowl mix GF breadcrumbs, onion powder, garlic powder, salt, pepper, Italian seasoning, and desired amount of crushed red pepper

4 )Although we are not actually broiling these meatballs (baking at 350˚), I like to use a broiler pan so any fat from the meat will drip down into the bottom pan. I also will add about a cup of water to the bottom pan because it helps to keep the meatballs from drying out.

5) Next, form the beef mixture into 1 ½ inch meatballs and place on the top of the broiler pan.

6) Bake for 25-35 minutes.


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Quinoa Tabbouleh

Gluten Free, Vegan, Dairy Free

For my very first blog entry I want to share one of my absolute favorite recipes- Quinoa Tabbouleh!

As a child my grandma got me hooked on Tabbouleh and Syrian bread. Although nothing is quite like the Syrian bread I ate as a child, I did find a way to keep eating tabbouleh after my switch to a wheat-free diet. This gluten-free version of tabbouleh replaces the bulgur (wheat) with quinoa. Quinoa is a “grain-like” seed that is an excellent replacement for the grains restricted in a gluten or wheat-free diet. Best of all it his high in protein and tastes good too!

Quinoa Tabbouleh is great to make ahead of time and take to work for lunch and also serves as a great side with dinner. It also make a great snack when scooped with gluten-free corn chips! YUM!

Quinoa Tabbouleh and Corn Chips


2 cups water

1 cup quinoa

1/4 cup olive oil

1/2 teaspoon garlic salt

1/4 cups squeezed fresh lemon

3 tomatoes, diced

1 cucumber, diced

3 bunches green onions, diced

1 cup fresh parsley, chopped


1) First, cook quinoa according to package directions (bring water to a boil in a saucepan. Add quinoa. Reduce heat to low, cover and simmer for 15 minutes) Allow cooked quinoa to cool to room temperature; fluff with a fork. (I typically will rinse with cool water and place in fridge for 10 minutes to cool faster)

2) Meanwhile, in a large bowl, combine olive oil, garlic salt, fresh squeezed lemon juice, tomatoes, cucumber, green onions, and parsley. Stir in cooled quinoa.

**Grandma’s tip: to chop parsley more fine- wrap tightly in leaves of lettuce to hold it together while chopping.

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