Gluten-Free, Lowish-Carb Beefmeat Balls #2

Second attempt, with some recipe adjustments. I made the balls a little smaller, and put them up on a wire rack over a foil-lined cookie sheet so they wouldn’t be swimming in their own released fat. I also used less fatty beef, but that’s primarily because it’s what was on sale this week. And I added another egg.

2 lbs. ground beef (93/7)
1/2 cup potato flakes
1/3 cup water
2 eggs
1/2 cup grated parmesan cheese
3 Tbsp chopped garlic
3 Tbsp parsley
1 tsp chili powder
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp Worcestershire sauce
1/4 tsp oregano
1/8 tsp thyme

Meatballs on an oven rack

This time, I did things in a different order as well. First, I threw the potato flakes in my big bowl, and put the water on top to hydrate the potatoes. Mixed that up, then added everything else but the beef. I stirred it all together so it was one big sludgy mix of seasoning. Then I tossed the ground beef on top, and worked everything together with my hands. I think making the sludge (I really should write restaurant menu copy, right?) helped in letting me see when everything was fully combined.

Rolled out 40 of the little guys, roughly an inch and a half across.

Baked the same as last time: 400° F for 15 minutes.

Meatballs after baking

This was a much improved batch. Still tender and juicy, but I didn’t have to dig them out of the pools of fat. The wire rack was easy as pie to clean off. But even though I increased all of the seasonings, we both still thought they could use MORE flavor. Even though I tossed in almost everything but the kitchen sink this time.

Maybe more salt. Certainly more garlic, in both varieties. Probably more chili powder and pepper. But these are totally edible. I portioned them out in sets of eight, and threw some in the fridge and some in the freezer. We’ll see how they re-heat.