Description
Juicy gluten-free meatballs stuffed with savory olives and seasoned with herbs for a flavorful, tender bite. Perfect for a hearty meal or appetizer.
Ingredients
- 450 g ground beef
- 55 g gluten-free white bread (1 1/2 slices), grated or finely chopped
- 1/2 onion, grated
- 3 garlic cloves, grated
- 1/4 cup BBQ sauce
- 2 tsp Italian seasoning
- 1 tbsp fresh dill, chopped
- 1/4 tsp salt
- 25 green olives, pitted
Instructions
- Grate the onion and finely chop or grate the gluten-free bread so it incorporates easily into the mixture.
- In a large bowl, combine ground beef, grated onion, bread, garlic, BBQ sauce, Italian seasoning, dill, and salt. Mix until well combined.
- Line a tray with parchment paper. Scoop about 2 tablespoons of the mixture, flatten slightly, place one olive in the center, and roll into a tight ball to seal.
- Place meatballs on the tray and chill in the freezer for 15 minutes or refrigerate for 2 hours to firm up.
- Cook using preferred method: Air fry at 360°F (182°C) for 15 minutes in a single layer, or bake at 350°F (177°C) for 20 minutes, then increase to 400°F (204°C) for 15 minutes, flipping halfway through. Cook until golden brown and internal temperature reaches 165°F (74°C).
Notes
- If you prefer, skip stuffing with olives and roll plain meatballs.
- Ensure bread pieces are small for better binding.
- Chilling helps prevent meatballs from falling apart أثناء cooking.
- Serve with extra BBQ sauce, marinara, or over rice or pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Fry or Bake
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 75 mg
