My bruschetta meatballs are a favorite here. By themselves they are gluten-free, yet they taste as good as a “regular” meatball. The meatballs draw all of their flavor from the bruschetta, which gives it a great flavor and even a little zip. They are so simple to make it’s ridiculous, I use the Ninja 3-in-1 cooking system and basically does all of the work for me except forming the actual meatballs. These meatballs make a great sandwich, particularly with a little cheese on top. The meatballs themselves are gluten-free, it’s the bread that I used that puts gluten into the dish. So, if you use gluten-free bread then the meal is gluten-free. Here’s how I made them.
Bruschetta Meatball Sandwiches
This recipe makes about 18-24 meatballs, depending on how big you make them. I was using Italian bread so made them pretty large.
- 2 lb ground beef
- 2x 14 oz container bruschetta
- 1/4 cup potato flakes (only if the meat mixture seems to be a bit too wet)
- rolls to serve with
- shredded colby jack cheese for topping (optional)
Place the ground beef and 1 container of bruschetta into a large bowl and mix thoroughly. If the mixture seems too wet add in the potato flakes and mix well.
Form meatballs and place into the Ninja.
Pour the second container of bruschetta over the meatballs.
Cook on slowcook high for 30 minutes.
Place into sub rolls and serve immediately, sprinkling some shredded cheese on if you like.