Dairy and Egg Free Meatballs

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Food allergies are hard to deal with. Yet, it’s not an insurmountable task, as some think. Whenever I mention to anyone my daughter is allergic to eggs and all things dairy, I usually hear either “What do you feed her?” or “I could never do that!” To the latter, I always reply- “If you had to do it for your child, you just would.” It’s as simple as that. I adapt. I tweak recipes- sometimes it fails and most times the recipes taste just fine.

Here’s what has recently become one of our favorites: Meatballs! I’ll list the recipe in a bit, but here is how we use meatballs in different ways:

* Over polenta (use chicken broth instead of water, add a little dried sage, and some Blue Bonnet Light margarine or other “safe” margarine.)  It’s so creamy and the sage gives it a holiday like taste. Simmer the meatballs with safe spaghetti sauce and you’ll not believe how divine this tastes!
* With pasta and safe spaghetti sauce. We use “Bertolli Olive Oil and Garlic” spaghetti sauce. Serve with safe noodles. We use Full Circle pasta- all varieties. Just make sure the box does not say “Made in a facility that also processes milk and eggs.” I buy both the whole wheat and the “regular” wheat noodles and mix them together. I feel a little healthier that way.
* Meatball subs! We’ve not found safe breads for SG and usually have to make our own. However, crescent rolls are safe. So, I tried a Pillsbury loaf of bread that pops out of the container with similar ingredients and it was safe! I popped some frozen pre-cooked meatballs in with the Bertolli spaghetti sauce and let them simmer. Add the bread and some healthy veggies on the side and you have a quick meal. We just skip the cheese!
*As your main protein. That’s easy. Just heat the meatballs and add some sides. One of my favorite sides is the steam in the bag broccoli florets. So easy and healthy!
*In homemade pizzas. I’ve yet to try this one but will soon. I just have to figure out a better dough. Anyone have a good dairy and egg free pizza dough recipe for me? The plan for the toppings will be cut up meatballs and pizza sauce topped with onions and green peppers.

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Here’s my dairy free and egg free meatball recipe:

Ingredients:
1 tsp olive oil
1/2 onion, chopped
1 tsp jarred minced garlic (or 2 fresh minced garlic cloves or a little garlic powder)
1 lb ground chuck
1 flax egg (Milled flax seed: 1 Tbsp milled flax seed plus 3 Tbsp of water. Mix thoroughly and let sit until it reaches the consistency of an egg white)
1/4 cup fresh chopped parsley
1/2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 cup HyVee brand Panko breadcrumbs (or similar brand- these are safe for us)
6 Tbs ketchup (we use Simply Heinz)

Preheat oven to 375 degrees. Sauté the garlic (unless using the garlic powder) and onion in a pan with the heated olive oil for about 5 minutes. Meanwhile, dump everything else into a large bowl. When the onions and garlic are cooked, add to bowl (be careful- it’s hot!). Shape into palm sized meatballs or to your desired size. We make them pretty large. I line a baking sheet with foil and put the meatballs on that. Bake the meatballs from anywhere to 15-25 minutes, depending on the size of the meatballs. Use immediately or let the meatballs cool completely and wrap each meatball in plastic wrap and then put in a freezer safe plastic baggie. I freeze them in quantities of 6 per bag, as that’s the amount we need for our family per meatball meal. I find it’s easier for me to quickly grab a bag of meatballs instead of counting out the number of meatballs I need each time. Label and date the bag. You now have a batch of meatballs ready to go for any meal!

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I like to make a double batch of these meatballs and freeze them. There’s nothing better than a quick and safe convenience meal pulled from your freezer that YOU MADE! Happy rolling!!!

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4 thoughts on “Dairy and Egg Free Meatballs

  1. Pingback: The Freezer is my Best Friend: Tips for Dinner in a Flash | My Blessed Life

  2. Pingback: Dairy, Egg, and Peanut Free Homemade Uncrustables | My Blessed Life

  3. Pingback: The Menu Plan: Week of May 19, 2013 | My Blessed Life

  4. Pingback: 16 Days of Dairy & Egg Free Dinners! | Blessed Little Family

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