Gluten-Free Vegetable-Packed Meatballs with Potatoes
These tender, Gluten-Free Vegetable-Packed Meatballs with Potatoes have been a beloved family recipe for years, cherished for their versatility and delicious taste. Whether served with fluffy roasted potatoes and a fresh salad for a complete meal, baked as a meze with tzatziki, or smashed into a bread roll with tomato sauce, these meatballs are always a hit. The best part? They’re secretly packed with vegetables—50% to be exact—and you’d never know! This gluten-free recipe is perfect for anyone looking to enjoy a hearty, satisfying dish without gluten. The added bonus of a zesty, basil-tomato salad takes this meal to the next level. Let's get cooking!
Why It’s Great for Meal Prep:
This dish is not only delicious, gluten-free, and easy to make, it's also a fantastic option for meal prep. Everything bakes together on one tray, making it incredibly convenient.
You can prepare enough for lunch for up to four days, ensuring you have a healthy, homemade meal ready to go for work or school.
Simply heat the meatballs and potatoes in the microwave, then add the salad ingredients afterward for a fresh, vibrant touch.
To make these meatballs there are some simple steps:
Step 1. Firstly add all the ingredients into a bowl and combine well.
Step 2. Secondly, you want to make sure you grate or chop up in the food processor all the vegetables. You want them finely cut so they become one with the mince and this is what makes the meatball nice and fluffy.
Step 3. Thirdly, roll them into meatballs with a 6cm diameter. This is the perfect size to keep the meatball moist whilst baking. Smaller meatballs may cook faster but they also run the risk of being drier.
Step 4. Once you have the meatballs ready on the tray, clean and cut the potatoes as these are baked at the same time. The potatoes are cut into wedges (cut thin enough so they can cook at the same time) and place them in a bowl where to season with salt, pepper, garlic powder and extra virgin olive oil and then spread amongst the meatballs.
You can add them all to one big tray or separate them into two smaller trays. There will be approximately 10-12 meatballs.
Step 5: Once this is done, bake in a preheated 190°C fan forced oven for about 50 minutes. I do suggest that halfway through baking you turn the tray around in the oven to make sure all meatballs and potatoes are evenly browned. I find certain sections of the oven tend to brown quicker so rotating the tray evens out the browning.
Step 6: Once cooked, I highly recommend serving the potatoes hot with a squeeze of fresh lemon juice for added zest and freshness. For an extra layer of flavor and texture, try garnishing with crumbled feta, diced tomatoes, and basil. These additions are optional but truly elevate the dish, making it even more satisfying and complete.
More Recipes to Enjoy!
Watch How to Make It
Gluten-Free Vegetable-Packed Meatballs with Potatoes
Makes 10-12 large meatballs
Serves 6-8
Prep Time: 20 minutes
Cook Time: 50 minutes
INGREDIENTS
Meatballs:
800g beef mince
2 brown or white onions, grated
2 zucchini, grated
1 large carrot, grated
½ cup parsley, finely chopped
½ cup basil, finely chopped
¼ cup gluten-free breadcrumbs
1 egg
1 tablespoon extra-virgin olive oil
2 teaspoons dried oregano
1 teaspoon paprika
1½ teaspoons salt
½ teaspoon pepper
Potatoes:
4-5 medium potatoes, cut into 6 wedges each
3-4 tablespoons extra virgin olive oil
2 teaspoons salt
1 teaspoon garlic powder
½ teaspoon pepper
Optional Salad:
250g mini tomatoes, sliced in half
150g feta, crumbled (dairy-free optional)
Handful of fresh basil leaves
INSTRUCTIONS
Prepare the Meatballs: In a large bowl, combine all the meatball ingredients. Mix thoroughly until everything is evenly distributed. Shape the mixture into meatballs about 6cm in diameter and place them on a baking tray lined with baking paper.
Preheat the Oven: Begin preheating your oven to 190°C fan-forced.
Prepare the Potatoes: Clean and cut the potatoes into wedges. In a separate bowl, toss them with olive oil, salt, garlic powder, and pepper until well-coated. Arrange the potatoes in between the meatballs on the tray, drizzling any leftover oil over the potatoes.
Bake: Place the tray in the preheated oven and bake for 50 minutes, or until the potatoes are tender and golden. Halfway through baking, rotate the tray to ensure even browning.
Prepare the Salad: While the meatballs and potatoes bake, prepare the salad by combining sliced mini tomatoes, crumbled feta, and fresh basil leaves.
Finish and Serve: Once cooked, remove the tray from the oven, squeeze a whole lemon over it all and let it cool for 3-4 minutes. Garnish the meatballs and potatoes with the crumbled feta, diced tomatoes, and basil leaves before serving. Serve immediately for best results.
Optional to serve with my Greek Tzatziki
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Margaret Pahos @CreateCookShare
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