So following the suggestions from the video I used: 80/20 beef, ricotta cheese, parsley, oregono, 2 eggs, GF bread crumbs, black salt, and mozzarella to put in the center. Please pardon the long post, I hope you get something out of it.

The first thing I did was steal some Gluten Free bread my wife just finished breaking. They made great bread crumbs!

Gluten Free Meatballs! - image 1 - student project

Wad O' meat, mixed up and ready for the next step. Most of the time I try to do all the prep work before starting any combining of ingredients.

Gluten Free Meatballs! - image 2 - student project

I portioned the meat out using a 1/4 cup and had none left! The bowl has mozzarella cubed and ready to be inserted into the meat balls. Please pardon the junk in the back ground, I don't have much space to work. I pressed the mozzarella into the ball a little bit and formed the meat around the cheese so it winds up at the center of the meatball.

Gluten Free Meatballs! - image 3 - student project

Rolled out with the mozzarella inside and ready for baking.

Gluten Free Meatballs! - image 4 - student project

Just out of the oven with mozzarella oozing out of some of them, they smell fantastic! I added some of the left over mozzarella cubes to the top and put them back into the broiler for a few minutes to melt the cheese.

Gluten Free Meatballs! - image 5 - student project

Done broiling and ready for eating.

Gluten Free Meatballs! - image 6 - student project

So, this is the final product. I didn't have the time to make home made sauce so that will get made tomorrow.

Gluten Free Meatballs! - image 7 - student project

The meatball recipe suggested in the course is something that I will definatly be playing around with in the future. Ill see if I can get another batch done before the class ends and put more pictures up.

Thanks to the guys at The Meatball Shop for putting up this skillshare!

Kyle Gustafson

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