Gluten Free Mac and Cheese Meatballs Recipe
This recipe comes to you thanks to my g-kids, a difference of opinion that quickly escalated into a conflict to rival that in the Middle East, and the Nobel Prize-winning-worthy peace-keeping efforts of yours truly.
It all started out innocently enough.
Me – “Hey guys, what should we make for dinner?”
Followed by (also simultaneously): Him- “NO! Meatballs!” Her – “NO! Mac and Cheese!”
This went on for what seemed like an hour, each time his voice becoming lower and more menacing and her voice becoming higher and more screeching.
Me – “Why don’t we make both?”
Them – “NO!!!” (At least on that they could agree.)
Why this was not a viable option is beyond me but I have long since learned that trying to make sense of things that are innately illogical is a colossal waste of time and energy.
Me – “Well then, let’s figure out how to make a meatball out of Mac and Cheese.”
Them – (blissful) silence.
Followed by: Them (eagerly, enthusiastically) – “OK! Let’s do it!”
Now it was up to ME to figure out how to do it.
I always keep a few boxes of Pastariso Gluten Free Mac and Cheeze in my pantry for two reasons; one is that it is an easy snack the g-kids can make themselves for one of the seventeen-times-a-day they need to eat lest they starve to death and secondly, I once spent four hours making a delightful four cheese gluten free macaroni and cheese dish only to have the kids very politely tell me that they preferred the stuff in the box.
So, armed with a box of Mac and Cheeze, some ground beef and a lot of chutzpa, we went about creating gluten-free Mac and Cheese Meatballs.
They were a big hit and peace reigned all through dinner and even a little beyond. And then came the difference of opinion regarding WHOSE idea this fabulous creation was.
Simultaneously: Him – “Mine!” Her – “Mine!”
At which point I exercised my God-given right as a g-parent. I sent them back home to their parents!
- 1 (5 ounce) package Pastariso Mac and Cheeze
- 1 ½ pounds lean ground beef or turkey
- 1 small onion grated
- 1 small carrot grated
- 1 cup gluten free bread crumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Gluten free non-stick cooking spray
Preheat oven to 425 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Prepare the Mac and Cheeze according to the package directions, omitting the additional milk and butter. Let cool for 10 minutes.
Combine the ground beef with the grated onion and carrot, bread crumbs, salt, and pepper. Add in the prepared Mac and Cheeze. Using about ¼ cup per meatball, roll into balls. Place on prepared baking sheets, spray with cooking spray, and bake for 20 minutes or until they are browned. The meatballs will feel soft; they firm up a little as they cool. Let cool for 5 minutes and serve.
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