Having food sensitivities makes us vulnerable to being exposed to the foods that make us sick. Home cooking is one of the ways that gives us 100% control of what we eat. But with all our life’s being busy, saving time and eating nutritious meals can be tricky at times.

That’s why I love cooking in larger quantities. As it gives me time more time out of the kitchen the next day. As much as I enjoy cooking I value my time more.

Today we are cooking Meatballs and chopped salad. My recipe was inspired by the http://www.smittenkitchen.com. I love her food and her cooking, this recipe is just one of those that I converted into my own and made it gluten free.

Meatballs are amazing as I find they taste even better the next day, thats another reason why I like to cook larger amounts of them.

So here we go and enjoy cooking:

Meatballs:

3 pounds of meat. I used two pounds of ground chicken and one pound of ground turkey

1 small onion finely chopped

3-5 garlic gloves freshly minced

3 eggs

½ to ¾ teaspoon of each: dried oregano, basil, parsley

Salt, pepper, cayenne to taste

1 tablespoon of finely grated parmesan cheese ( leave out or use dairy free cheese alternative for dairy free version)

1/8  – ¼ cup of milk ( I have also used coconut milk in the past for a dairy free version)

Gluten free breadcrumbs if needed,

Mix the meat dough very well. The more you can mix it the better it will be distributed, and breadcrumbs may not be needed.

If you do need breadcrumbs use a little bit at a time,

I make my breadcrumbs from leftover gluten free bread

Form golf ball size meat balls and put in fridge. Let cool for at least one hour.

In the meantime, prepare your sauce

2 tablespoons of olive oil

1 onion finely chopped

3-5 garlic gloves finely minced

2 dashes of red pepper flakes

Add all ingredients into pot and cook in olive oil for about 3-5 minutes

Add 2-32 oz.  cans crushed or diced tomatoes

Stir and let simmer for about 40 min

Stir occasionally

Add salt pepper to taste

Add meatballs to the sauce and let simmer without stirring or disturbing the sauce and meatballs for another 30-40 minutes

Add fresh mozzarella laying it gently on the top ( no mozzarella for dairy free, or use cheese alternative)

Simmer for another 5 minutes or until cheese is completely melted

Serve with chopped salad over lettuce leaves

For my chopped salad I used

1/4 head Cauliflower

1/4 head Purple cabbage

1 red pepper

1 Avocado

1 very large carrot

For my dressing I made a lemon thyme dressing

¼ cup of Avocado oil

Juice from half a lemon

Salt pepper dried thyme

A dash of local maple syrup

Some water

Whisk all together very well. Pour over chopped salad serve over lettuce leaves.

Enjoy!

P.S

I used three pounds of meat in this recipe and this made about 25meatballs, the reason why I used so much for the three of us is because this way we can have leftovers for the following day, plus Chris had it for an extra day for lunch. So, you see even though I am home cooking it doesn’t mean I need to slave over the stove all the time. Just by increasing the amount of what I’m cooking helps me with not having to cook daily, but still eating healthy and controlling what we eat.

Thanks for stopping by, enjoy this recipe!