Gluten free Meatballs and Paleo Brownies
February 02, 2019 01:37 PM
Chef Bill’s Magnificent Meatballs
Gluten-free and moist, these meatballs are a crowd-pleaser! They’re a little labor-intensive, but worth the time investment, and can be frozen for future meals on the fly. If you’re going low-carb, serve these on top of wilted spinach with Marinara sauce.
1 pound organic ground beef
1 pound organic ground pork (not Italian sausage)
¾ cup gluten-free matzo meal or breadcrumbs
¾ cup gluten-free canned onion rings
4 eggs, well beaten
1 ½ tablespoons oregano paste (available in the herb section of produce)
1 tablespoon chopped garlic
½ teaspoon black pepper
1 tablespoon tomato paste
Preheat oven to 350
In a small bowl, sift dry ingredients together and set aside. In a large mixing bowl, add the meat, eggs, oregano paste, garlic, and tomato paste and blend with hands or potato masher until evenly blended.
Add the dry ingredients to the meat mixture gradually until it's all well blended.
Spray a large sheet pan with shallow sides with non-stick cooking spray. Scoop meatball mixture into quarter-cup measurer, making it a level, not heaping quarter cup. Form into a ball with your hands by rolling the allotted portion between your palms and place on the baking sheet. Meatballs should be placed at least an inch apart from one another.
Bake for 20-25 minutes, or until they read 160 with a meat thermometer. Blot with paper towels before serving. The meatballs also store well in the refrigerator for up to a week.
No one will ever guess these are healthy brownies! I’ve served them before to non-healthy eaters to much fanfare and appreciation. They also skillfully zap a chocolate craving, while providing good nutrition too.
1 cup almond or peanut butter
¾ cup maple syrup
1 teaspoon baking powder
½ teaspoon salt
¾ cup raw cacao or baking cocoa powder
1 tablespoon vanilla
Preheat oven to 325
Line an 8x8-inch square baking dish with parchment paper.
Combine all ingredients in a medium-sized bowl and blend thoroughly. Spread batter into the baking dish.
Bake for about an hour, or until a toothpick set into the center comes out clean. Remove from the oven and let cool at least 20 minutes before cutting.
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Updated: February 02, 2019 01:37 PM
Created: February 02, 2019 08:26 AM
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