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Gluten Free Meatballs with Oats

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These gluten free meatballs are made with mushrooms and oats, but they’re really meaty and satisfying. They’re great both in flavor and texture, not dry at all

Gluten Free Meatballs With Oats

Sasha

These gluten free meatballs are made with mushrooms and oats, but they're really meaty and satisfying.

5 from 1 vote

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Prep Time 40

Cook Time 20

Total Time 1

Course Dinner

Cuisine Italian

Servings

Ingredients

Meatballs:

1 pound white button mushrooms
1/2 tsp salt
1 medium onion
2 cloves garlic
1 tbsp soy sauce
1/2 cup rolled oats
1/4 cup milk
1 cup quick cooking oats
1/4 cup grated parmesan cheese
1 egg
2 tbsp flaxseed meal
1 tbsp yellow mustard
1/4 tsp black pepper
2 tsp fennel seeds
1 tsp red pepper flakes

Teriyaki sauce:

1/4 cup soy sauce
1 cup water
2 tbsp honey or agave
1 tbsp vinegar
1/4 tsp ground ginger
2 cloves garlic
1/4 cup water
1 tbsp cornstarch

Instructions

First, soak the rolled oats in milk.
While soaking, saute mushrooms, with some salt over medium heat for 5 minutes, then add chopped onions and garlic and cook for next 3-4 minutes. Spice it up with soy sauce, and cook for 1 more minute. Let it cool a bit.
To the veggies add the soaked oats, quick cooking oats, parmesan cheese, egg, seasonings, flaxseed meal and mustard. Mix everything well with your hand, and place in the fridge to set for 2 hours or overnight.
Using a tablepoon scoop the mixture and shape the meatballs.
Place on a lined baking sheet and bake at 400F (200C) for 20 minutes.
Serve with my quick teriyaki sauce or any sauce you prefer.