gluten-free/ egg-free meatballs

I never made meatballs until I met my husband.  I grew up just eating sauce mixed with browned ground beef (which is much faster and easier, but a lot less tasty!).  My mother-in-law makes really yummy meatballs, after watching her make them several times and learning the 'chemistry' of a meatball, I'm happy to present to you my delicious flour and egg free meatballs!

I have issues with flour and sugar (they trigger binges and anxiety), and my daughter is allegic to eggs.  I've made these for years with eggs, but have had to adapt them for her.  I have tried several ways to cook them, but my favorite is in the slow cooker, because I don't have to think about it, and only have to cook the noodles when supper time comes around.  I'm not perfect, unfortunately, and sometimes have to cook them in the stock pot because I forget to put them in the crock.  

I'm not going to write a ton before the recipe because that always drives me crazy when I read other people's blogged recipes! So......HERE WE GO!

Gluten-free Egg-free Slowcooker Meatballs

This makes 10 meatballs

Ingredients:

1 lb lean ground beef

1 cup instant oats

2 tbsp dried herbs, or herb medley (I use Mrs. Dash original blend when I have it, otherwise I use a mixture of parsely, basil, dried or powdered onion, and garlic powder)

2 tablespoons of Ener-G Egg Replacer whisked (in a seperate bowl) with 6 tablespoons warm water (OR 1 egg)

2 tablespoons balsamic vinegar

2- 26 oz jars of spaghetti sauce (I prefer Ragu light tomato and basil- has less sugar and a great taste) or 1- 45 oz jar if you can find it.

1 or 2 cups water

Preparation:

Plug in slow cooker (I use my 3 quart), put on high, and add pasta sauce and water (I fill the jar halfway with water, put the lid back on, and shake it to get the sauce still in the jar out).  You can stir it, but I usually don't. 

In a small bowl, whisk together the egg replacer and warm water- YOU HAVE TO DO THIS SEPERATELY OR IT WILL NOT WORK (trust me I've tried).  IF you are not using eggs, you have to use Ener-G Egg Replacer, or else your meatballs will fall apart, the egg is what holds it together.  I found it in the organic section at Kroger.  There might be another type of egg replacement that might work, but I haven't tried any so I can't reccommend any.

In another larger bowl, add the rest of the ingredents (beef, oats, herbs, mixed egg replacer, vinegar) and mix together with hands.  I knead and smash everything togther until its evenly dispersed.  Then I roll approximately 10 balls and drop each into the slow cooker as they are finished (yup, raw).  

Cook in slow cooker on high for about 4 hours.  I stir them once about halfway- after they have cooked enough to be touched with a spoon and not fall apart.  You can also cook in a stock pot over medium heat for about 30-40 minutes, but you will have to stand near by and stir often so you don't scorch the sauce.

IF you prefer to use ground turkey, I'd reccomend using a little more oats, because ground turkey tends to be a little harder to form.  I've made these meatballs with turkey too, we just like the beef better.  I stick with the lean beef because the higher-fat beef makes the sauce greasy and it grosses me out.

And that's it!  I think these meatballs kind of taste like sausage, they are very firm and moist.  You can't see or taste the oats at all, and they work just like bread crumbs (with less calories, and more nutrients!).  My family loves them.  Especially my little eggless 1 year old daughter!  ENJOY!