Gluten Free Meatballs with Potatoes
These tender, full of flavour meatballs have been a family favourite for many years. You can serve them alongside these fluffy potatoes and salad for a complete meal OR bake them to serve as a meze with tzatziki OR smash them and add them in a bread roll with tomato sauce. Either way, they are DELICIOUS! I’ll let you in on a little secret too, they’re 50% vegetables and you’d never know!
Link to my Greek Tzatziki recipe:
To make these meatballs there are some simple steps. Firstly add all the ingredients into a bowl and combine well. Secondly, you want to make sure you grate or chop up in the food processor all the vegetables. You want them finely cut so they become one with the mince and this is what makes the meatball nice and fluffy.
Thirdly, roll them into meatballs with a 6cm diameter. This is the perfect size to keep the meatball moist whilst baking. Smaller meatballs may cook faster but they also run the risk of being drier.
Once you have the meatballs ready on the tray, clean and cut the potatoes as these are baked at the same time. The potatoes are cut into wedges (cut thin enough to bake at the same time) and placed in a bowl where they are seasoned with salt, pepper, extra virgin olive oil and then spread amongst the meatballs.
You can add them all to one big tray or separate them into two smaller trays. You will make approximately 12 meatballs.
Once this is done, bake in a preheated 200C fan forced oven for about 50 minutes. The house will smell amazing! I do suggest that halfway through baking you turn the tray around in the oven to make sure all meatballs and potatoes are evenly browned. I find there are certain sections of the oven that tend to brown quicker so rotating the tray evens out the browning.
And that is it! Three steps is all it takes to make this Baked Meatballs and Potatoes recipe. Once everything is cooked, I would recommend serving them hot and adding the juice of a whole lemon. It gives it a delicious freshness and zest!
I've also added some crumbled feta, diced tomatoes and basil to complete the meal but feel free to eat it as it is or serve it with a different salad! The choice is yours.
Watch How to Make It
Gluten Free Meatballs and Potatoes
Makes 12 large meatballs
800g beef mince
2 brown or white onions, grated
2 zucchini, grated
1 large carrot, grated
½ cup parsley, finely chopped
½ cup basil, finely chopped
½ cup almond meal (or ¼ cup gluten-free breadcrumbs)
1 tablespoon extra-virgin olive oil
2 teaspoon dried oregano
1.5 teaspoon salt
½ teaspoon pepper
5 medium potatoes cut into 6 wedges
(cut down the centre, then each half into 3 wedges)
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
250g mini tomatoes, sliced in half
150g feta crumbled (dairy free option)
Handful fresh basil leaves
1. Combine all the meatball ingredients in a bowl and mix thoroughly until the ingredients are evenly distributed. Shape into 6cm in diameter meatballs and place onto a baking tray lined with baking paper.
2. Turn on the oven to begin preheating to 200°C fan forced / 220°C conventional oven / 425°.
3. Clean and cut potatoes. Season and add oil. Combine well. Add potatoes inbetween the meatballs and pour any oil left over in the bowl over the potatoes.
4. Place tray in oven and bake for 50 minutes or until the potatoes are cooked. Halfway through baking, turn the tray around to evenly brown.
5. Whilst baking prepare salad.
6. Remove tray from the oven, allow to cool for 5 minutes and then pour over the feta, tomatoes, and basil leaves. Serve immediately.
Serve with Tzatziki: