We had another lazy Sunday at our home yesterday, and I made spaghetti and meatballs for lunch. There’s an Italian restaurant in our building, but all their pasta contains eggs. I always want to stop in and pick up some cheesy ravioli. It would be so convenient and delicious, but instead, we enjoy allergy-friendly pasta at home. It’s easier, safer and cheaper. Plus, our food-allergic son is 19-months old, so we couldn’t linger over lunch anyway. Mealtime is usually quick and dirty—food all over the table, floor, etc.
My egg and dairy-free meatball recipe below is not fancy. It’s for every day. You can use them right away or throw them in the freezer. I sautéed about 3 cups of spinach with a tablespoon of olive oil, added 3 jars of prepared Barilla pasta sauce (400 grams each) and tossed in the meatballs. Then, I served it over a bowl of spaghetti from Coop, and everyone was happy.
Baked Egg/Dairy-Free Meatballs
I adapted this recipe from my favorite Betty Crocker cookbook, using flax meal with water instead of egg. I’m interested in hearing what others use as a substitution for eggs. For the bread crumbs, I grated some leftover and very dry bread.
About 1/2 kilogram or 1 lb. of ground beef
1/2 cup dry bread crumbs or panko
1/4 cup rice milk
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion (1/4 cup)
1 tablespoon flax meal mixed with 3 tablespoons water; let set for a few minutes
1. Heat oven to 200°C/400°F. Mix all ingredients together; I recommend using your hands. Form into 20 meatballs.
2. Place on an ungreased pan. Bake uncovered for about 20-25 minutes.
An Afternoon Walk
After lunch, like we do on most Sundays, we took a family walk—or what our lovely Swiss neighbors refer to as a “promenade.” Nearly everything is closed, as I’ve mentioned many times before, so we head out to a local playground with the boys or find a hiking trail in the mountains. According to Newly Swissed, hiking is Switzerland’s “real national sport.”
We packed along some water and snacks, and yesterday’s excursion included homemade cookies. I just adapted my favorite Snickerdoodle recipe, replacing the eggs with a flax meal and water mixture. Next time, I’ll try making these: Chai Spice Snickerdoodles from Post Punk Kitchen.
Hope you all had a great weekend. We’re heading back to the allergist this week and keeping our fingers crossed for some more good news…