Meatball Sandwich

I made spaghetti and meatballs the other day and then the seemingly impossible happened.  I had meatballs left and no more noodles!  Fortunately I just made a loaf of bread, so I made myself a meatball sandwich.  The bread I made was the egg free version of Pamela’a Gluten Free Bread Mix.  I still had some spaghetti sauce left (from a jar) and poured that on top.

Meatballs:

Ingredients:

2 pounds ground beef

1/2 c. Rice Chex crumbs

1 1/2 tsp salt

1/2 tsp McCormick’s California Style onion powder with white and green onions and parsley (If you can’t find this, you can use 1/2 tsp onion powder and 1/2 tsp parsley.  It’s cooking- the seasoning doesn’t have to be exact :-)).

1/4 tsp black pepper

1/4 tsp garlic powder

1 1/2 tsp Italian seasoning

Directions:

Preheat the oven to 400 degrees.  Crush the Rice Chex until they are fine crumbs.  Combine with all the spices.  Put all the meat in a bowl and pour the spices and crumbs on top.  Mix with your hands until completely combined.

Line a cookie sheet with aluminum foil and form into 1 1/2 inch meatballs and leave at least 1/2 an inch between each.  Bake at 400 degrees for 20 minutes or until cooked through.  Cut one in half to make sure.

Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too. View all posts by glutenfreeveganish