Gluten Free, Life

What I’m cooking now…

I made this as part of my dinner Tuesday night. The good news is that it can be your dinner and your lunch the next day because there’s enough to go around. All you need is ground turkey, one egg, some seasonings and gluten free breadcrumbs. If you’re like me and don’t like touching raw meats than feel free to also make sure you have some cooking gloves on hand because this will get messy otherwise. You’re also going to want some kind of mixing bowl or any bowl of your choice to mix things together in.

What could we be making with these ingredients? well you could make what you choose. I choose to form them into balls but you can just as easily form them into patties as well. the egg and the breadcrumbs act as the binders that keep the ground meat together.

First things first you want to preheat your oven to 400 degrees. If you enjoy the slow cooking by all means preheat it to 350 as that is usually the standard temperature. It won’t take long to mix the meat together so you want to get the oven pre-heating while you mix that together.

This is what I used in my mixture:

1/2 lb of ground turkey (it is much lower fat content than using ground beef)
1 Tbsp of garlic powder
1 Tbsp of Italian Seasoning
1 Tbsp of Thyme
1 Tbsp of Rosemary
1 Lg brown egg (use whatever size egg you choose)
1/2 Cup of 4C gluten free breadcrumbs (use whichever brand you would like)
1/4 Cup of grated Parmesan (I like to buy a block of Parmesan and grate the cheese myself right off the block but you can buy already grated cheese)

This is where those gloves come into play. I do not like touching raw foods so I always have prep gloves in my kitchen to use when it comes to cooking. I’ve always been that way ever since I was a kid. Make sure to place your gloves on and then dive in. You’re going to mix all of those ingredients together. Remember that the breadcrumbs and eggs are supposed to help bind the meat together. If the mixture still feels too wet and sticky that means you need to add more breadcrumbs to it. You want the meat to stick together but you do not want it to be a sticky consistency. Once you have it where it is sticking together but not sticking to your fingers it’s time to place them on a baking sheet/pan or in a baking dish.

When I bake items I use Reynolds wrap non-stick foil to line the pans. If you do not have this in your pantry but you have a cooking spray make sure that you line the pan with it before you put the meat down. Otherwise you are going to have a mess on your hands trying to get them out of the pan once they’re done cooking. Place them in the oven and the next thing you have to do is set your timer. I always start it out at 30 minutes and then check it from there. Depending on the size of the balls you formed it may take longer to cook. Remember when it comes to any type of meatball the outside is always going to be cooked before the inside is. You want to make sure you leave them in long enough to cook the insides.

Once they are done cooking pull them out and serve them any way you would like to serve them. They can be added to your favorite pasta. Served on their own with your choice of sides. You can use whatever sauce you want on them as well.

I served them with my potato side dish that I had previously posted about in a separate blog. This time however I added diced onions into the potato and pepper mixture. I first cooked the peppers and onions in a pan and then I added the potatoes. When I put my balls into the oven I added the potato mixture in the same baking dish to finish them off cooking and get them to brown.

Let me know if you try it and how you like it!

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