This may be a controversial statement but spaghetti and meatballs just doesn’t do it for me.
I mean, it is a good meal-don’t get me wrong-but it is pretty boring. I have made spaghetti and meatballs probably only two times in the two and a half years we have been married. It just isn’t a meal that I would choose to eat very often, so I don’t make it.
The idea of meatballs is a great meal or appetizer though. It is kind of like a mini meatloaf that is in a ball shape. You can really mix up the flavors that you put into it. This combination of zesty lemon and thyme is a classic flavor combination and it taste wonderful rolled into a little bite sized meatball.
I make this meal gluten free by making my own gluten free bread crumbs. You know how you pay $5+ for a loaf of gluten free bread? And then that ridiculously expensive loaf of bread starts to get hard before the week is even over? I feel your frustration. When that starts to happen I just throw the almost stale bread into a freezer safe ziplock storage bag and freeze it. Then whenever I need breadcrumbs I just throw a few slices into my food processor to pulse it up into bread crumbs. Gluten free bread is expensive so you have to make the most of every slice! This is a good tip for even those of you who are gluten eaters!
I like to serve these Lemon Thyme Meatballs over my Creamy Lemon Risotto. (Please excuse the awful picture and awful format, it was one of my very firsts posts!) It is a great pairing and a wonderful switch up from pasta.
Shake up your average spaghetti and meatballs by making my Lemon and Thyme Meatballs with risotto tonight!
- 1 pound ground beef
- 1 large egg
- ⅔ cup gluten free bread crumbs
- 2 garlic cloves, grated on microplane
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 teaspoons dried thyme
- ¼ cup gluten free soy sauce (LaChoy is gluten free)
- 2 scallions finely chopped
- zest and juice of 1 lemon
- Preheat oven to 375 degrees.
- Mix all the ingredients together in a bowl until well combined. (I just use my hands, it makes it fun!)
- Use a small ice cream scoop to ensure the same amount of beef in every meatball, and roll each scoop into a ball shape.
- Place all the meatballs on a sprayed baking sheet and bake in the oven for 20-25 minutes until the meatballs are well browned.
- Serve over risotto and enjoy!