Mama’s (Egg and Gluten Free) Meat Paddies
I love meatballs and meat patties! But as of this day, I have not been able to find tasty, healthy, inexpensive, gluten and egg free meatballs at the stores. For decades I cooked my own meat patties from scratch. My mom taught me her basic recipe, but unfortunately her recipe called for eggs and regular bread crumbs. Eggs in meatballs/patties act as a glue agent or a binder to keep the meat together, while the bread crumbs makes it moist. So when I had to stop eating eggs and gluten, my mom’s original recipe went out of the window 🙁 . After few trials and tweaks I was finally able to fine-tune and make her recipe work for me. Not only does this recipe taste good freshly prepared, but it also freezes awesome for quick lunch or dinner. You can use the same recipe and instructions to make meatballs instead of patties.
This recipe is a result of my multi-cultural background. Everyone knows of the famous Swedish meatballs, which I grew up with. But I also had parents that liked to cook foods from their roots in the Mediterranean area. Therefore, the flavors of my patties are a mix from both worlds. The traditional strong flavors of cumin and chili (which are commonly used in the Mediterranean and Middle Eastern countries) mixed with the Swedish original meatball recipe, which calls for onion and garlic powder.
*You can substitute gluten free brad crumbs with regular plain crumbs.
Mama’s Meat Patties
Yield: (About) 28 Patties Prep Time: 20 min Cook Time: 30 min
2 Lbs Ground Beef
1 Cup Gluten Free Plain Bread Crumbs
1 Cup Warm Water
1/2 Tablespoon Salt
1 1/2 Tablespoon Garlic Powder (or 4-5 pressed fresh garlic cloves)
1 Tablespoon Cumin Powder
1 teaspoon Mild Chili Powder
1/2 Tablespoon Onion Powder
1 Tablespoon Dehydrated or Fresh Chopped Parsley
In a large bowl add the gluten free bread crumbs and the warm water. Let it sit and soak for about 10 minutes. Then add all your salt, cumin, garlic, chili and onion powder. Combine all the seasonings well with the soaked crumbs. Follow with adding your ground beef and the parsley. Work the meat until it starts looking a little stringy (about 3-4 minutes). Then shape into 28 1/2 inch thick patties (or 56-60 meatballs). Lightly grease a frying pan, and cook on medium heat for about 6-8 minutes per side or until the juice out of the patties run clear and the pink is gone. Don’t try to flip too early, as this may cause your patties to fall apart a little. Drain between each cooking. You may have to cook couple of rounds, depending on the size of you skillet or frying pan.
You can serve the patties (or meatballs) the Swedish style, with cooked potatoes, gravy and lingonberry. Traditionally Swedes like to serve cooked carrots or cabbage as a side, but I like to add a green salad along with my cooked carrots.
I love my IKEA brand lingonberry. If you are lucky enough to live close by to an IKEA store they are a bit cheaper than buying online. Until then, here is a link to Amazon.
If you want to to have these patties available for a quick protein , you can freeze them once they have cooled according to the FDA’s proper two-stage cooling guide. The best way to freeze meat patties or meatballs are to quick freeze them on a baking sheet in the freezer. Place your patties on a sheet of parchment paper individually and keep them separated. Place the tray in the freezer for approximately an hour, until they feel mostly frozen. Pull the tray out and place the meat patties in a freezer bag and make sure to press all the air out before closing up the bag. Optional: After couple of hours in the freezer, you can pull the bag out and gently toss the patties to ensure that they haven’t stuck together.
Thaw and Use
These patties work great for last minute dinner or to pack a lunch. Just microwave for few minutes, or thaw them overnight in the refrigerator and then warm them up in the oven on 350 F./175 C. for 5-10 minutes.
Dinner is served!! I would LOVE to get your feedback on this recipe. Feel free to leave a comment below. Thanks in advance!