I grew up on a potato farm.
Understandably, my Mom cooked a lot of potatoes or incorporated potatoes in many dishes. Sometimes, they were dishes you would not think they could be made with the help of potatoes…
One of those surprising dishes are Gluten Free Meatball Cakes!
Only back then we did not call it Meatball Cakes. For us, they were ordinary KOTLETY MIELONE! 🙂 Also, we did not recognize they were gluten free as that was not a thing back then!!!
When my Mom made Meatball Cakes, she had to grind meat by hand with an old school meat grinder attached to a table, as we used the meat that came from home grown pigs, cows, chickens, ducks, turkeys, geese, or lamb.
We always had leftover smashed potatoes from dinner the night before. They were always only smashed, never mashed.
My Mom would add some of those smashed potatoes while she was grinding meat. In addition, she would peel a raw potato and grind that too!
And while she was at grinding, she would also add a raw onion and some garlic.
Then, she would quickly mix everything by hand and form little cakes. She liked to shape them to little flattened footballs.
I do a lot of the same now, only I use an electric meat grinder! 🙂
I also use an ice cream scoop to make sure all of my Meatball Cakes are the same size!
And, I am not a fan of the football shape!
In addition, I fry my Gluten Free Meatball Cakes in coconut oil, not like my Mom did, in lard!
My Mom’s favorite way to serve these Gluten Free Meatball Cakes was in gravy. Gravy that she made out of lard and flour!!!
I like my Gluten Free Meatball Cakes simmered in gravy as well, only I make my gravy with beef broth and corn starch. At the end, I add some mustard and cream.
Gluten Free Meatball Cakes are the best served with a mashed potatoes (yes, more potatoes!) and a vegetable.
My Mom’s favorite combo: smashed potatoes smothered with gravy and a Dill Cucumber Salad!
I serve my Gluten Free Meatball Cakes with whatever I have on hand! Roasted veggies are a convenient choice since they don’t require a lot of work.
My kids love my Gluten Free Meatball Cakes! Sometimes they grab one just by itself and eat like an apple! 🙂
Are they as healthy as an apple? No, they are packed with carbs (aside from protein), but they are 100% gluten free. Also, they are Whole30 approved and they are made with NO eggs, so definitely a plus for someone that has egg allergy!
As Always, Eat Well, Spend Wisely!
- 1 lb ground pork
- 1 lb ground beef
- 1 medium Russet potato, peeled, boiled and pressed
- 1 medium Russet potato (raw), peeled and grated finely
- 1 yellow onion, grated finely
- 2 cloves of garlic, minced, grated or pressed
- 3 T marjoram
- 1 t salt
- 1/2 t freshly ground pepper
- oil, lard or coconut oil to fry
- Combine all ingredients in a large bowl and mix by hand.
- Use a 1/4 ice cream scoop to measure out and roll out meatballs, then press down to flatten.
- Heat up 2 tablespoons of oil on a skillet and brown patties on both sides.
- Remove onto paper towel to drain excess of oil.
- Serve hot.
- These cakes can be finished off in an oven.
- I like to simmer mine in GF cream and mustard sauce: I bring 2 cups of beef broth to a boil, I add 2 tablespoons of cornstarch mixed in with 1/4 cup cold beef broth, simmer until thickened, then I add 2 tablespoons of heavy cream or half and half, and 1 tablespoon of Dijon mustard, season with salt and pepper.