Barbecue Meatballs
Servings: 36 Meatballs
Calories: 77kcal
Ingredients
- 4 slices gluten-free bread crusts removed and bread torn into small pieces
- ½ cup milk or dairy-free milk
- 2 pounds ground chuck
- ½ medium white or yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 18-ounce bottle gluten-free barbecue sauce
Instructions
- Preheat the oven to 375ºF.
- Place the torn bread into a large mixing bowl and pour the milk over it. Let sit for 5-10 minutes. Add the ground chuck. Using the large holes of a box grater, grate the onion into the bowl. Add the garlic powder, salt, and pepper. Mix to combine well. Shape into 1-inch balls and place on a rimmed baking sheet or in a 9- by 13-inch baking dish. Bake for 25 minutes. Leave the oven on.
- Drain any grease from the baking pan. Pour the barbecue sauce over the meatballs and gently toss to coat. Return the meatballs to the oven for another 10 minutes or until cooked through. Serve warm. (Can be made ahead and stored, covered, in the refrigerator. Reheat at 350ºF for about 10 minutes.)
Nutrition
Calories: 77kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 96mg | Potassium: 75mg | Vitamin A: 15IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 0.5mg