Meatballs (by Denise Wilburn) | Galactosemia Midwest

Recipe Details

Meatballs

2# ground meat (beef/turkey, etc.)

2 eggs beaten

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1 c bread crumbs (use store bought or make your own by putting 1.5 oz of french/italian bread in food processor, makes 1 c crumbs)

Note: You can add 2 cloves fresh garlic, 1/4 c. finely chopped onion, 1/2 tsp oregano or thyme, and/or 1/8 tsp cayenne pepper, if desired, but they may not be as kid friendly.

Preheat oven 400. Line cookie sheets with foil, spray with non-stick spray if desired, set aside. In large bowl combine eggs, crumbs, onion and garlic powders and salt. Add meat and mix well with hands (make sure meat is fully thawed out). Shape into 1tbls size meatballs (I use a cookie dough scoop). Arrange meatballs on prepared sheets. Bake 15 minutes or until juices run clear. Makes about 40-45 meatballs.

Serve on safe bread with safe marinara and safe “cheese” or serve on top safe noodles with a safe sauce or serve with rice and steamed vegetables.

NOTE: I always double the recipe and freeze individual size servings in freezer safe baggies and use them whenever I need a quick meal , we are invited to someone’s house for dinner and I need to bring something galactosemia safe or whenever the family meal isn’t safe and I need an alternative.