We cook up a ton of meatballs and freeze them for use during the week. The reasons I love this food is it has no-gluten worries, the Scout is supposed to have limited gluten, and that I can use it in many different dishes. I love feeling more versatile in the kitchen than I actually am.
Ingredients: 1 lb. Ground Turkey (or beef), 5 Gluten-Free Corn tortillas, Egg, 1/2 minced onion, 2 cloves Garlic, Rosemary, Basil (This is for one batch, but I usually make 5 batches at once to freeze)
1. Leave Corn tortillas out on counter overnight to dry out a bit. Cut them in thin strips with a pizza cutter. Then cut them into small squares and put them in blender or food processor to make crumbs. Add in your desired amount of chopped garlic, rosemary and basil. (In this house too much basil is NOT possible).
2. Mix together ground turkey, minced onion, egg and tortilla crumbs, salt and pepper to taste. Form into 1 - 2" balls and place on cookie sheet. Cook in the oven at 400 degrees until meatballs are browned at bottom, usually
35-40 minutes.
3. Serve up for supper tonight and freeze the rest in gallon size freezer bags for later.
What to do with the meatballs? Add them to some white gravy with plain Greek yogurt and mushrooms to make Meatball Stroganoff. We use them with BBQ sauce, because we're from Texas, and we can! I love to use meatball sandwiches on gluten-free rolls with a little mozzarella. We eat the meatballs cooked in marinara and put them over Spaghetti Squash.
{Picture By Zlatko Unger via Flickr}
The Joyful Socks Mom
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