This recipe is so, so easy and sure to please. Even friends/family who do not eat a special diet will rave about these gluten-free and dairy-free meatballs. Mine have. They really are that good.
- 1 lb hamburger
- 2 cups cooked rice
- 2 eggs
- 1/4 cup unsweetened rice milk (or other unsweetened non-dairy milk)
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 1/2 teaspoon ground black pepper
- 2 cloves minced garlic (optional)
- 1/3 cup finely diced onion (optional)
- 2 jars spaghetti sauce (or homemade equivalent)
- 1 box gluten-free pasta
- Diced bell peppers, for sauce (optional)
- Place ingredients for meatballs, except onion, in a food processor. Food processing is key! Run until all of the ingredients are thoroughly processed together (some small visible flecks of rice is fine).
- Remove meat mixture from food processor into a mixing bowl. Add onion, if using, and mix meat with hands to make sure salt and spices are evenly distributed.
- Pour sauce into a deep pot and add peppers, if using. Turn on medium heat. Scoop meat by heaping tablespoons and roll into balls, dropping meatballs into sauce (do not stir!). Note: meat mixture will be soft and sticky.
- Once all of the meatballs are in the sauce, give the pot a good shake to “stir”. Continue cooking over medium heat “stirring” meatballs frequently to keep them from sticking or burning.
- Heat water to cook noodles. When the sauce begins to bubble, turn to low heat.
- Continue to “stir” occasionally until the meatballs are cooked all of the way through: around 20 – 30 minutes. You can gently stir with a spoon towards the end, when the meatballs are firm, to make sure that the meatballs and sauce are not burning.
- Serve over pasta and enjoy!!!
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Do you have a favorite gluten-free and dairy-free recipe you enjoy making for guests? Tell us what it is!