We have had to refine our diet even further to try to resolve some gut issues my son has been having. So, now we are following more of a GFCF, Specific Carbohydrate Diet. I went searching for a meatball recipe, since Nicholas really likes meatballs. This is an adaptation of the Garden-Fresh Meatballs recipe in the Everyday Paleo cookbook. Another plus about this recipe is that you can sneak in a lot of vegetables; which is great if you have a child like mine who refuses to eat them! It works well with a marinara recipe, and for those who can enjoy it, you could also add some gluten-free pasta too!
Tasty Gluten-Free, Casein-Free Meatballs (Nicholas Rating = 8 Thumbs Up!)
1.5 lbs organic ground beef
3 celery stalks, diced
1 zucchini, grated
½ cup butternut squash puree*
2 cups roasted red peppers
1/4-1/2 cup almond meal
1 Tbsp granulated onion
Preheat onion to 375.
Grate zucchini into mixing bowl; add butternut squash puree.
In food processor, puree the celery and roasted red peppers, and add to zucchini and butternut squash.
Add meat and remaining ingredients to bowl and hand-mix together.
Form into meatballs, about the size of a large golf-ball.
Bake in a large glass baking dish, tightly covered with foil, for 40-45 minutes.
Yield: Makes 20-25 meatballs.
*Directions for making purees –
- Butternut Squash: cut off the stem, cut squash in half lengthwise and scrape out seeds. Roast halves on cookie sheet, flesh-side down, at 400 for 45-50 minutes. Scoop out the flesh and puree in food processor or blender for about 2 minutes.
- NOTE: I often make large batches of purees and package them in Ziploc quart freezer bags in 1/4 or 1/2 cup size amounts. Then, you can simply thaw them out for a recipe and snip off a corner of the bag and squeeze the puree out of the hole into a bowl. Very easy and efficient!