These gluten free glazed meatballs were a hit on Saturday at our holiday party. We had 37 guests, and I really wanted to make something everyone would enjoy and was kid-friendly. My husband will only meatballs cooked in spaghetti sauce or meatloaf that contains ketchup. However, he loved these meatballs before I added the glaze. For the kids, I skipped the onion or garlic that I planned on using in this glazed meatball recipe, but used onion powder instead. Enjoy this gluten free glazed meatball recipe and your holidays!
Gluten Free Glazed Meatballs
A glazed meatball recipe, perfect for the holidays as an appetizer. The sweet red glaze is perfect, as well! So decadent and delightful.
- 3 lbs. lean ground beef
- 2 large eggs or 4 egg yolks, beaten
- 3/4 cup gluten free bread crumbs,or Gluten Free Bread Crumbs (or gluten-free oat flour.)
- 1 teaspoon onion powder
- 6 Tablespoons gluten free Worcestershire sauce (I use Lea & Perrins)
- Fine sea salt and pepper, to taste
For the Glaze
- 1 Tablespoon butter
- 1 1/2 cups jam, flavor of choice (I used strawberry.) Use sugar-free, 100% fruit or regular, depending upon your tastes or food sensitivities.
- 3 Tablespoons gluten-free Worcestershire sauce (I use Lea & Perrins)
To Make the Meatballs
- Mix all of the above ingredients together in a bowl.
- Shape into 1 1/2" to 1 3./4 round balls; place on a parchment or wax paper lined baking pan; set aside.
- Preheat a large pan with oil; and add several meatballs.
- Roll the meatballs around in the pan so that they do not become flattened. Cook until brown and no longer pink inside, about 10 minutes.
To Make the Glaze
- Add all ingredients into a large, shallow skillet.
- Heat and whisk together until well combined and heated thoroughly.
- Add meatballs and toss until well coated.
- Serve warm.
Many jams and jellies contain corn (high fructose corn-syrup).
Looking for a non-glazed gluten free meatballs recipe? Make them without the glaze!
Depending upon the fat content of your meat, will depend upon the amount of shrinkage of your meatballs. If you use a 12% fat ground beef, you'll end up with about a 25% shrinkage. After the meatballs are refrigerated they shrink even further (about 50% total.) If you use a 4-7% fat content you will end up with much less shrinkage, but less flavor. I suggest using a 10% fat content for these gluten free glazed meatballs.
If you only have preserves on hand, add it to your food processor or blender and puree prior to using.
Alternatives Glaze Recipe:
Boil a package of frozen or equivalent amount of fresh cranberries, 1 cup water, 1 cup sugar, Worcestershire sauce; cook for about until cranberries burst (15-20 minutes). Strain through a mesh strainer. You may also add about 1/8 teaspoon pepper flakes, a little hot sauce, or chipotle sauce for a little heat.
Use all ground beef; a portion of ground beef and pork; or ground turkey.
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