Let me preface this post with a declaration that even though there are millions of recipes out there to make GF meatballs, meatloaf, chicken cutlets and so on, I often times opt to just cook my proteins plain and without breaking/bread crumbs because I’m usually cooking for one and at this point in my cooking career I would rather focus on not poisoning myself than worry about the dish’s marketability. However, I have been blessed that a majority of my culinary creations have turned out quite delicious and easy to duplicate.

I had a hefty amount of fresh ground beef and decided this was the perfect opportunity to cook some GF, Gino-friendly meatballs. First some compliance.

• No cheese meant that I would need a salty substitute – I often times use olive oil with sea salt to meet that palette requirement.
• No breadcrumb, no problem : they are plenty of over priced GF breadcrumb out there which ends up being just a glorified pile of corn/potato/rice bread and usually some cheap dairy substitute to keep it all together. I decided to improvise and use my Food for Life Brown Rice English Muffins as my bread-base. I defrosted 2 until they were really mushy, dipped in warm water and then broke up into little pieces.

I had the ground beef, threw in the eggs, parsley, basil, sea salt, ground pepper medley, olive oil, touch of extra-virgin olive oil, and then the minced breadcrumbs which unfortunately clumped together in the food processor because it was too moist but it ended up being a tasty element to the meatballs.

Ended up creating a lot more meatballs than I thought it would make. Made two rounds worth, probably between 25-30 meatballs. Baked them for about 35-40 minutes. There is nothing better in the world than to eat a plain meatball straight out of the oven. I probably had about 5 of them before I slapped my own hand to stop and save some for my official dinner and lunch for the next few days.