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Gluten-Free Toaster Oven Meatball Subs

Here’s my latest recipe for the Food Network’s Healthy Eats Blog! This time I’m talking meatballs. Why do they have to contain gluten? When you think of what the soaked bread is technically there to do—give the meatball a melt-in-your-mouth tenderness—there are definitely easier, healthier, non-gluten ways to get there.

Even better? You have options. For this recipe, I use crushed brown rice cereal. I’ve also used crushed tortilla chips, unsweetened corn flakes and plain instant oatmeal. They all perform the same function: They absorb liquid.

The other trick is to add ingredients that release liquid. Here I’ve used kale. You can swap in any green leafy veggie or if you prefer, finely chopped mushrooms or grated zucchini. The combination will give you a meatball your grandma would be proud of.

For the recipe and more tips, please go check out the Healthy Eats blog!

 

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9 Comments: Gluten-Free Toaster Oven Meatball Subs

Willa Said:

Wow! This looks delicious. Kale and mushrooms are a winning combo. I bet they would be great together.

Danielle Said:

Thanks for the recipe, I modified the Betty Crocker classic recipe to make it gluten and dairy free for my daughter. We use rice chex and coconut milk instead! I always add spinach for extra goodness, it is a great way to sneak it in for a preschooler!

sandra Said:

where did that yummy looking bun come from? How timely I’m making meatballs for dinner tonught!

Silvana Said:

Hi Sandra,

The bun is an Udi’s hamburger bun…

Corinn Said:

Hi Silvana! I’m looking into buying the ingredients for your flour mix, and I’ve discovered Shiloh Farms’ tapioca flour is hard to find in my area. In your experience, can going for Bob’s Red Mill brand (since you certainly endorse the rest of their products!) work just as well? Kind of hoping it’s not on your list simply because they didn’t produce it at the time. :-)

Obviously people LOVE your cookbook; any hopes of a companion with healthier/lower-calorie recipes?

(Thanks for the blog, too! I love how easy it is to get in touch with authors these days.)

Christianne Said:

Hi Silvana. I have the same question as Corinn. Can’t seem to find retailers that carry Shiloh Farms tapioca flour in So Cal so I bought the BRM brand instead. Considering the other ingredients were all BRM I assumed it was one of the 4 you tested that didn’t work. I appreciate the feedback.

Silvana Said:

Hi Christianne and Corinn, Thanks for writing. Yes, I did test BRM and felt that it unfortunately had an unwanted aftertaste. You can buy Shiloh Farm on their website and at some Whole Foods Markets, too. Hope that helps! Talk soon, Silvana

http://shilohfarms.com/

Catherine Muskett Said:

Thank you for writing this EXCELLENT cookbook! I was wondering if you had the nutrition values for your recipes. My daughter is not only Gluten and Dairy intolerant but also diabetic, type 1. It would be a BIG help if we had the carb counts for these recipes…esp. the chocolate doughnuts!! Can’t wait to make them :)

Nancy Said:

“this looks so good, I will have to try this!”

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