Straight from my mother-in-law’s recipe spindle, this is a Maybee classic meatball recipe, modified to be gluten-free and dairy-free too. This is an ultra simple recipe, easy for older kids to make (as long as they know how to keep their hands out of their mouths when handling meat!) and can be frozen for later. What makes this especially delicious is the raspberry mustard sauce, which can be changed with a simple switch in your choice of jam. This is a great way to enjoy classic spaghetti and meatballs (gluten-free, of course), or a simple side to spruce up any any meal. Enjoy!
1 1/2 lb Ground turkey (or ground meat of choice)
1/2 cup Dry gluten-free bread crumbs*
1/3 Onion, minced
1/4 cup Parsley, chopped
1/2 tsp each Garlic powder & Sage
1/4 tsp each Salt & Pepper
(*bread crumbs can be substituted with leftover cooked rice, rice flakes or quinoa flakes)
1 cup Seedless raspberry jam
1/4 cup Dijon mustard (read the label to be sure it’s gluten-free)
1 1/2 tbsp Horseradish (or to taste)
1. Combine all meatball ingredients. Mix well and form into meatballs (if making small ones will be approx 60). Place on a lightly oiled baking sheet.
2. Bake at 400F for 12-15 minutes (for small ones) or until cooked through.
3. While meatballs are baking, combine all sauce ingredients in a small saucepan and cook over medium heat.
4. Once meatballs are cooked, transfer to a bowl and pour sauce over top. Optionally, you can transfer meatballs and sauce into a crockpot set on low. Cook another hour (or until ready to serve) to allow the sauce to infuse the meatballs. Enjoy!