Beef 'n' Tater Bites (gluten free)

Beef 'n' Tater Bites

I really did not know what to call these. "Tater Tot Bites?" They contain none of the usual suspects of tater tot casserole: frozen potatoes or canned soups.  "Burgers and Fries Balls?" That would work if they had breadcrumbs. Any bright ideas?

These are meatballs with shredded potatoes, mushrooms, and celery baked right in. Brown and crispy on the outside and tender on the inside, you could serve them as a party food or for a living room picnic.


3 medium potatoes
4 oz mushrooms, finely chopped
2 stalks celery, chopped
1 tsp garlic powder
1 tbsp onion powder (to give that "ranch" flavour.)
1 tsp salt of your choice
1 lb ground grassfed beef, if available (If not, use a good quality ground chuck. Avoid "mystery rolls.")

Coat a large pyrex baking dish with either a light spray of olive oil or a thin rub of coconut oil.

Grate the potatoes. (If you happen to have a classic Tupperware grater bowl, it is perfect for the job.) Finely chop the mushrooms and celery; add them to the grated potatoes with the seasonings and mix it all well with your hands. Add the ground beef and continue mixing with your hands.

Preheat the oven to 375F.

Form the meatballs, about an inch and a half in diameter, and place them in the pyrex dish. (You can do this the night before and bake right before serving.)

Bake for about an hour, turning them over after forty-five minutes.  Serve!



I shared this recipe with these natural food recipe-link parties:  Freaky Friday, Foodie Friday, the Weekend Whatever,  Fight Back Friday,  Allergy Friendly Friday,  Monday Mania, Make Your Own Monday,  Martha Monday, the Homestead Barn Hop the Hearth and Soul Hop,  Fat Tuesday,  Slightly Indulgent Tuesday, Frugal Days, Sustainable Ways, Real Food Wednesdays, Allergy Free Wednesdays,  Gluten Free Wednesdays and Simple Lives Thursday.


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