Baked Meatballs

Maisie adores meatballs and last week she asked for some and as they’re so simple to make I whipped up a batch.  Because of Maisie’s allergies I don’t use eggs or bread crumbs when making the meatballs.  To substitute for the egg I use chia seeds and for the bread I use potato flakes.  To add some extra calories I also incorporate ground walnuts into the mixture and they add a really nice texture to the finished meatball.  These meatballs have great flavor and texture and I love that Maisie adores them and will easily eat six to eight of them at one go.  Maisie enjoys eating the meatballs dipped either in ketchup or bbq sauce but they’re also delicious over pasta with a sauce or as part of a meatball sub sandwich. 

 Everything goes in one bowl and is mixed together,

 I portion out the meat using a large cookie scoop then roll the scoops into balls before placing them on a foil lined baking sheet.  Twenty minutes in the oven and Maisie’s meatballs are ready to serve.

Baked Meatballs

• 1 lb. ground chuck
• 2 TBS chia seeds
• 1/2 cup hot water
• 1/2 cup minced yellow onion
• 4 large garlic cloves, minced
• 3 oz. tomato paste
• 1/2 cup potato flakes
• 1 cup ground walnuts
• 1 TBS Italian seasoning 
• 2 tsp. Kosher salt
• 1 tsp. ground pepper

Preheat oven to 400F. 

Line a sheet pan with foil and coat with cooking spray.  In a medium bowl add the hot water and chia seeds and mix well.  Allow the chia seeds to hydrate for five minutes.  Add all the other ingredients and using your hands mix well.  Using a large cookie scoop portion out the meat.  Roll the portioned out meat into balls and place the meatballs on a the prepared pan.  Bake for 20 minutes, until cooked through.  Serve with sauce or as Maisie likes them, with a side of ketchup or bbq sauce.

Enjoy!