I’ve talked about how meatballs are one of my kids’ favorite protein sources for lunch. It’s so easy to make meatballs in large amounts and then freeze them for later. We try to stay low-grain in our household and most meatballs have grains in one form or another. I created my deliciously simple meatballs that have no grains in them and we make them all the time.
And therein lies the problem. We make them so often that the kids got bored of them! However, meatballs are such a versatile food. You can dress them up in a hundred different ways! I began thinking what flavoring would work well with meatballs and I came up with a winner. Ready for it…
Naturally taco seasoning are a perfect pairing for meatballs. So much so, that I’ve been known to crumble already cooked taco meatballs for when we were out of taco meat. These meatballs are still grain-free although I’ve also experimented with adding corn to the recipe, which while sweet corn technically is considered a vegetable, many also still put it in the gain category. In any case, I’m leaving corn out of this recipe but know that if you could toss in a handful of sweet corn, if you so desired.
Preheat oven to 375 degrees.
In medium bowl, add all ingredients.
Mix ingredients until fully incorporated (you will likely need to use your hands).
Divide mixture into 16 pieces and shape into meatballs.
Place onto a rimmed baking sheet.
Cook for 20 minutes. Serve or freeze for later!