After discovering a new favorite snack cracker when we came home with the Crunchmaster Originals from a “warehouse” store, I was interested to find out that these crackers aren’t just for cheese and dips – they also lend themselves to some pretty delicious recipes!
First up was trying these Roasted Garlic and Kale Meatballs. The bonus? Because the crackers are gluten free, this recipe is as well!
Roasted Garlic and Kale Meatballs
Makes about 20 2″ meatballs
Ingredients
- 1 – 1/4 cups coarsely ground Crunchmaster Roasted Garlic Multi Seed Crackers
- 1 – 1/2 lbs lean ground beef
- 1 cup finely chopped kale
- 1 small onion chopped fine
- 1/2 cup shredded Parmesan cheese
- 1 egg beaten
- 1/2tsp sea salt
- 1/4 tsp black pepper
- 3 Tbsp. olive oil
- 4 cups jarred tomato sauce
- 1/4 cup chopped fresh Italian parsley
Directions
1. In a food processor, pulse crackers until ground into coarse crumbs.
2. In a large bowl combine, ground beef, kale, onion, Parmesan cheese, egg, salt and pepper.
3. Add cracker crumbs and mix well. Form into meatballs about 2″ in diameter.
4. In a large pan, heat olive oil over medium heat. Place meatballs in pan and let cook until browned on one side, about 6 minutes.
5. Carefully turn meatballs over to brown on the other side, about 6 minutes.
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6. Pour in tomato sauce and stir gently. Add press parsley.
7. Cover pan and reduce heat to medium -low. Let simmer until meatballs are cooked through, about 15 – 20 minutes, stirring occasionally.
Serve over your favorite gluten-free pasta or brown rice for a delicious, nutritious dish! Be sure and check out the Crunchmaster site from more recipe ideas and information.
Disclaimer: Crunchmaster provided free samples, but the cooking experience and opinions are my own.
Have you ever used snack crackers in a recipe?
What do you think?