Easy and quick gluten-free supper. All of these hot meatballs can be consumed by my hubby at once! Serve with vegetable sticks and blue cheese dressing.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef
- ½ cup gluten-free quick-cooking oats
- 1 small onion, chopped
- 1 large egg
- ¼ cup water
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons hot sauce, or more to taste
- 2 tablespoons butter, melted
- 1 tablespoon honey
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Mix ground beef, oats, onion, egg, water, garlic powder, salt, and black pepper together in a large bowl; shape into 1-inch balls and arrange into a large baking dish.
- Bake in preheated oven until very firm, hot, and grey in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drain fat from the dish.
- Stir hot sauce, butter, and honey together in a bowl until smooth; pour over the meatballs. Turn meatballs to coat.
Nutrition Facts
| Calories | 339 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 2 g |
| Protein | 23 g |
| Saturated Fat | 10 g |
| Sodium | 602 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
They were a hit I made them gluten free with oat Instead of breadcrumbs and I added blue cheese to make it buffalo blue Spicy meatballs it was a Everyone loved it
Used ground turkey instead of ground beef (personal preference). Left the meatballs “dry” so that we could freeze the left overs and sauce them according to preference. This time I went with buffalo style Tabasco sauce for the mild heat. Not too bad.
Made the meatballs exactly as written, they were done at 15 minutes, so watch your time. There’s nothing at all “spicy” in the meatballs, so if you want that “spicy Buffalo” flavor, I’d recommend you mix up the sauce, and taste before you add the honey. Also, you really want the meatballs well coated with the sauce, so I’d suggest you double it or even triple (next time I’ll triple) because the warm meatballs quickly soaked up the sauce. I mixed the hot sauce and butter together, omitted the honey (personal taste preference), tasted, and since we wanted it a little spicier, I added a sprinkle of both cayenne and garlic powder. Basically, you’ll just have to adjust the sauce to your taste. This was a nice change from Buffalo-style chicken wings, and not nearly as messy to eat!