As a kid, my mom made spaghetti and meat sauce. Spaghetti and meatballs was the stuff of restaurant outings. I made meatballs a few times over the years for various things, although never put them in spaghetti. Of course, all of those recipes were the traditional breadcrumbs recipes. Something to revisit, revise and remake at some point in my exploration of gluten-free cooking.
A few years ago, a bit into my gluten-free diet, I happened to notice a recipe for meatballs on the side of the Kraft parmesan cheese container. I realized, this recipe is gluten-free by design! It uses ½ cup of parmesan cheese in place of bread crumbs! Genius. I tried it. It was good.
So, this week, finding myself with extra hamburger and some parm cheese hanging around from last winter, I decided to make meatballs. I also decided to leave the egg out. So here we go.
1 pound ground beef hamburger
½ cup of grated, dried aged “Kraft” style parmesan cheese (aka “shaker” cheese)
¼ cup parsley, cilantro, or other flavorful green herb
Place all ingredients in a bowl and mix thoroughly. Roll chunks of mixture into balls the size of a ping pong ball or golf ball. (I got 15.) Evenly space on a baking sheet or a pan with low sides. Make sure oven is heated to 375 degrees. Place meatballs in hot oven and cook for 25 minutes or until done in the middle. Serve in spaghetti, or any other way that you use meatballs.