Those of you who know me could probably have any number of guesses as to today’s secret ingredient. Spinach? Quinoa? Carrot? Actually, I have used Dr. Oz’s technique for quinoa meatballs in the past, and I’ve already shared how I like to incorporate veggies into the mix.
So in today’s recipe I tried something new: using ground flax as my binding agent. These meatballs held together well and were nice and moist. Any ground meat would work here; I happened to use bison. If you don’t mind a little dairy in your meatballs, you could certainly add some grated parmesan for flavor. On the other end of the spectrum, you might even try this method eliminating the egg, as I think the flax might be enough to hold everything together (mix the flax with a little water first though).
I made mine without the cheese and served over brown rice pasta, making the dish free of both gluten and dairy.
Gluten-Free Meatballs with Ground Flax
1 lb. ground protein of choice (I used grass-fed beef)
1/4 cup ground flax
2 minced garlic cloves
1/2 small onion, minced
1 tsp. Italian seasoning
pinch of red pepper flakes
salt and pepper
1 tbs. olive oil
Preheat oven to 350. Combine all ingredients in a large bowl. Form into balls and place on a baking sheet. Cook for 25 minutes or until no longer pink.