Meatballs with Oat Groats & Huckleberry Sauce

There’s just something to be said for meat on a stick. But most of the time you’d get that sort of stuff at a county fair and typically, it would be cause for serious pain and discomfort for us gluten free eaters. Am I right? Well, have no fear, Gluten-Free Prairie Meatballs with Oat Groats are here! And to add some true Montana inspiration to these gluten-free meatballs, we’ve got a killer glaze with huckleberries!

Gluten-Free Meatballs with Oat Groats & Huckleberry Sauce
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Make these gluten-free meatballs with cooked oat groats to give them some real Montana character. Then top them with some huckleberry glaze.
  • ½ cup cooked Gluten-Free Prairie oat groats (see bag for directions)
  • ½ cup water
  • ⅓ cup onion, chopped
  • 1 teaspoon salt
  • ½ teaspoon celery salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon garlic powder
  • ½ pound Italian sausage
  • ½ pound ground beef or turkey or bison
  • 2 tablespoon canola oil
  • Huckleberry Sauce:
  • ⅓ cup ketchup
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon huckleberry jam (you can use a different jam if you need to substitute)
  1. For the meatballs: In a bowl, combine the first seven ingredients. Add meats and mix well.
  2. Shape into 1½-inch balls. In a large skillet, brown meatballs in oil and drain.
  3. Reduce heat; cover and simmer for 1 hour.
  4. For the huckleberry sauce: Combine ketchup, vinegar, and jam. Pour over meatballs.
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