Hypoallergenic Meatballs
"from FACTS - no eggs, dairy, soy, or nuts"
- Ready In:
- 35mins
- Ingredients:
- 9
- Yields:
-
30-75 meatballs
- Serves:
- 15
ingredients
- 3 -4 lbs hamburger (or 3 pounds hamburger & 1 pound ground pork)
- 1⁄2 cup breadcrumbs, lightly toasted and put in blender or
- 2 -3 pieces bread, lightly toasted and put in blender
- 2⁄3 cup ketchup
- 1 1⁄2 tablespoons italian seasoning
- 1 1⁄2 teaspoons onion powder
- 1 1⁄2 teaspoons garlic powder
- 1 dash salt
- 1 dash pepper
directions
- Mix altogether in a bowl. Form meatballs, place onto lined baking sheets. Bake at 400 for 10 minutes, turn and continue baking another 5-10 minutes. They should be done unless you make really big ones. Vary the seasonings however you want.
- Remove and add to sauce or let cool completely and put in a single layer in a ziplock bag or two and freeze. They reheat easily, for quick pasta dishes, meatball subs.
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Tweaks
-
These could easily be made wheat-free; there are some simple substitutions for bread crumbs. Look up "Bread Crumbs" in this glossary: https://allergen-free-cuisine.blogspot.com/p/ingredient.html
RECIPE SUBMITTED BY
<p>I live in Rochester, NY with my husband and my 2 year old son. I am a teacher in the Rochester City School district. I have always liked to cook, however I am now experiencing some new challenges and trying new things because my son is allergic to dairy, eggs, peanuts, shellfish, and soy...so we are exploring what he can eat. Any suggestions welcome :) <br /> <br />Outside of that, I like to be outside, hike, scrapbook, read, and just generally relax. However, the good news is that this has made me learn to cook from scratch make much healthier alternatives for our family. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg border=0 alt=Photobucket /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
