Grandma’s Cookbook – Meatballs (Gluten Free)

It’s time again to turn to my grandmother’s 1940 cookbook for inspiration.  April almost got away from me but I made it just under the wire.  I’ve mentioned before that my husband has wheat sensitivities so we use some gluten free products.  I’ve tried to make a good meatball for years but with little success.  I’m glad I gave it one more try by using one of the cookbook’s recipes as a guide.  We use Trader Joe’s Brown Rice Noodles. You can find the other posts in this series by clicking  Jan, Feb and March   

GC Meatballs-Finished2

Italian Meatballs
These meatballs don't fall apart and can be frozen for easy use in future meals and real timesaver
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  1. 1 pound ground beef (preferable grass fed)
  2. 1/2 pound organic ground turkey or chicken
  3. 1-2 Tbsp ground oregano
  4. 2 tsp onion powder
  5. 2 tsp garlic powder
  6. 1 tsp salt
  7. 1 egg
  8. 2 Tbsp of tomato paste
  9. 2 1/2 cups of Gluten free bread crumbs (I used Glutino)
  10. 1/4 cup milk (I used Silk almond milk)
  1. Prepare a baking sheet with parchment paper.
  2. Combine the meat, gluten free bread crumbs, tomato sauce and seasonings together in a large bowl.
  3. In a small bowl mix the egg and milk together.
  4. Add the wet ingredients into the meat and using hands - mix well.
  5. Form meatballs into the size desired - I made ping pong size balls by using a small scoop and then rolling into balls.
  6. Preheat 350 degrees
  7. Line a cookie sheet with parchment paper
  8. Place meatballs on lined cookie sheet
  9. Bake for 20-25 minutes. Cut one in half to test for doneness.
  10. Cover baking sheet with plastic wrap and place in freezer for several hours.
  11. Remove from freezer and place in Freezer containers - mark your bag or container with title and date made.
  12. When ready to use - let sit in refrigerator for a day to thaw a bit and then follow the Cook Now directions.
  1. These meatballs can be made in a non gluten free version by using cracker or bread crumbs. Look for a whole wheat bread crumb.
Adapted from The Culinary Arts Institute Encyclopedic Cookbook
Adapted from The Culinary Arts Institute Encyclopedic Cookbook
Deliciously Inspired
GC-Meatballs-Glutino Breadcrumbs
This is the product I used in place of the cracker crumbs Grandma’s recipe used – they worked great.

Mixing everything up.

I used a scoop to portion out the meat. You can find scooper OXO Good Grips Medium Cookie Scoop

Then I use the best tools there are – my hands to roll into balls.  You can find precut parchment paper liners Parchment Paper Pan Liner – 12″ x 16″, 100 Pack

GC-Meatballs-In Sauce
Place browned meatballs in sauce to finish cooking.

Spaghetti Sauce - Mezzetta
This is my favorite prepared sauce – I can usually find it at Safeway.

Here is my favorite homemade spaghetti sauce recipe.


Grandma's Cookbook