So many people avoid gluten these days. I don’t avoid it myself, but when cooking for others one needs to think carefully. Which is why when I saw this recipe for gluten-free meatballs with teriyaki sauce that used potato flakes as a stand-in for the panade, I was intrigued. I had to try it.
So, a couple of weeks ago I gathered up all the ingredients and made a batch. While I was mixing the meatball mixture I began to have doubts. It seemed a bit dry. But when they emerged from the oven I was pretty pleased. They did have a slightly firmer texture than those made with a panade of bread and milk, but they definitely were not tough or dry. And they were quite tasty. In fact, beacuse the meatball recipe is so neutral in flavor profile (just beef, pork, eggs, garlic and Worcestershire sauce) that you could use them for anything.
Just as they are with some mashed potatoes would be excellent. In some marinara they would be great on (GF?) pasta.
Which brings us to the teriyaki sauce. I’ve never made it before, but the recipe looked simple enough. The first go-around (yes, I have made this dish twice now) I subbed in fresh ginger paste and included a little sambal at the end for heat. It was delicious.
Second time making this, I used two pounds ground pork and 1 pound ground beef instead of the other way around. I also added a heaping half cup of potato flakes instead of just a half cup. I made these changes hoping to make them eat a little bit more like their traditional cousins, but if it had an effect I couldn’t really tell. They were still great, but not very different than the first batch.
For the teriyaki I omitted the sambal and instead used a few shakes of cayenne, mostly because I didn’t think the chile seeds would pass through the squeeze bottle I got to hold the sauce. But I didn’t add enough apparently because, while delicious, it had no discernible heat.
Next maybe I see if this mix is good for meatloaf. Hm…meatloaf glazed with spicy teriyaki sauce? Someone should investigate.
Gluten Free Meatballs
INGREDIENTS
- 2 pounds ground beef
- 1 pound ground pork, turkey, or venison
- 2 eggs
- 2 teaspoons mustard
- 2 teaspoons Worcestershire Sauce (If you are gf make sure it is gluten free Worcestershire sauce)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup potato flakes
- 2 cloves minced garlic
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Line two baking sheets with foil and set aside. (You don’t have to line the sheets with foil, but it makes clean up so much easier.)
- In a bowl combine all ingredients. Mix together well.
- Roll mixture into 1 1/2 to 2 inch balls depending on the size you want them. I like to use a cookie scoop so that the meatballs are even in size.
- Bake for 35-45 minutes. Smaller meatballs will take closer to 35 minutes. and larger meatballs will take closer to 45 minutes.
- Remove from cookie sheet. Serve as is, in pasta sauce, or cool completely and freeze.
Teriyaki Sauce
Ingredients
- 1 cup water
- ¼ cup (GF) soy sauce
- 5 teaspoons packed brown sugar
- 1 tablespoon honey, or more to taste
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 2 tablespoons cornstarch
- ¼ cup cold water
Add water, soy sauce, brown sugar, honey, ginger, garlic powder to a sauce pan and heat. Mix cornstarch and water until smooth. Add cornstarch mixture to the pot and heat to thicken.