Basic Gluten Free Meatballs
Meatballs are so versatile, dress them up or down with your favourite spices to jump to and from different cuisines. This recipe gives you the basic ratio of mince to dried breadcrumbs and the perfect cooking time for the oven.
Equipment
- 1 Mixing bowl
- 1 Baking tray
Ingredients
- 500 g mince beef / ground beef Ideally 10% fat, see notes
- 50 g dry breadcrumbs See notes
- 1 tsp mixed herbs optional
- Salt to season
Instructions
- If using the oven cook method, preheat your oven to 180°C (350°F).
- Put the bread crumbs in a mixing bowl and add the mixed herbs (if using). Stir it to distribute the herbs.
- Add the mince meat to the breadcrumbs and begin to mix it. I find using my hand is the easiest and quickest method.
- Work the mince for about three or four minutes. It might seem too dry at first but the breadcrumbs will soften and mix in to the meat.
- Taking a small portion at a time, make the meatballs. I made 15 from this mix, so each meatball weighs approximately 35g (a bit over an ounce, 1.2oz).
- You are now ready to cook. Choose either oven method or pan fry.
Oven cook
- Place the meatballs on a baking tray, ensuring they are evenly spread out. Cook in the oven for 18 to 20 minutes.
- Once the time is up take the meatballs from the oven. Allow to rest for five minutes before serving.If you like, cut one meatball in half to double check it's cooked all the way through.
Frying pan
- Heat oil in a large frying pan over a medium to high heat. Add the meatballs and cook for 10 minutes or until golden brown and fully cooked inside. Allow to rest for five minutes before serving.
Notes
Fat percentage. Mince meat has fat, that's a fact. Store bought meatballs have even more fat. At my local supermarket I can get 450g of meatballs with a whopping 18% fat for just a dollar more I can buy 500g of mince meat at 10% fat. Buying plain mince meat is healthier and more product for your buck!
I would recommend aiming for 10% fat if your budget allows, if it doesn't that's fine get the 17% fat mince meat. You'll notice during the cooking process more fat will come out.
I wouldn't recommend 5% fat meat for this recipe as it could make it too dry and the meatballs too hard.
Gluten free breadcrumbs are readily available in most supermarkets. Store bought breadcrumbs are much more dry than what you could make at home, so keep this in mind if you are thinking of substituting. If using 'fresh' breadcrumbs, start with 30g and go from there.
Sticky mix. If your meatball mix is too stick to work with try wetting your hands before shaping. This will help prevent the mix from sticking to your skin.
Serving size. This recipe can make as many or as few meatballs as you like, depending on the size. 500g of meat is typical of about four servings. This would make a serving size of four meatballs per person.