A few days ago we had some friends over for dinner.  I gave them a few options of what they’d like to eat and for the sake of making sure their kids ate and didn’t complain they choose good old spaghetti and meatballs.  It’s been a while since I’ve made meatballs but was happy to be reminded of this recipe from my mom that I tweaked a bit.  My kids gobbled them up as well and they make great leftovers.  I also doubled the recipe to make a huge batch so I could have some extras to freeze.  I love knowing that there is some food in the freezer to thaw for dinner when you’ve had a busy day.

These meatballs are not only gluten free but also grain free and still are a crowd pleaser.  I even hid some grated zucchini in them which makes me feel good as a mom of kids who are BEYOND picky.  You could even add grated carrot to the meatballs as well.  You can pair these meatballs with a simple homemade spaghetti sauce and eat them over pasta, spaghetti squash or on a hoagie for a meatball sub.  You can also make zucchini noodles with this fun spiralizer for a gluten/grain free meal.

These meatballs are half ground pork and half ground beef.  You could really use any combination of ground meat.  I’ve used elk and deer mixed with pork with good results. I bake them on a cooling rack placed on a cookie sheet to let the fat drip off the bottom.  After they are baked you can place the cooled meatballs in a zip top bag and toss them in the freezer to use at a later time.

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This recipe was shared on the following real food/natural living blogs, go check them out for more great reading! Whole New Mom, Kelly The Kitchen Kop, The Nourishing Gourmet, Frugally Sustainable