MAMA MIA. Gluten-Free Meatballs!

Not really a Mama.  More like 3 guys + me for a potluck dinner.

<–imagine telling these dudes they’re getting gluten-free for supper.  (Might explain the wincing expression in the middle.)

There is this fun misnomer that eating gluten-free either tastes like cardboard or is for the pilates-doing, kitten-collecting, wheat grass set.  I guess that’s what making a traditional dish, such as good ole’ spaghetti and meatballs, gluten-free, and still satisfy the taste-buds of 20-something-year-old foodie males so darn satisfying.

Call it a high-risk social experiment, or just a really fun gathering of friends, but what could have been a “this is NOT pasta” meal turned into a fanciful feast of hearty goodness.  Tinkyada brand rice noodles are a no-fail for the GF spaghetti route, and these meatballs, soaked in stock and flavoring, don’t need those breadcrumbs that are in your typical meatball, at all!

<–prepping the onions and garlic.

<–if you’re gonna do meatballs…

<–your hands must get a little dirty.

(notice how much lighter and thicker the meat gets after adding the flour/spice mix?)

Turns into…

<–these!!

<–then, these.  :)

MAMA MIA!  That’sa non-gluten-a-sticky-a meatball!

Gluten-Free Meatballs

1 pound ground pork, beef, turkey, chicken, or other meat of your choice

4 cloves garlic, finely minced

1 small yellow onion, finely chopped

1 egg*

3 tbs. fresh parsley, chopped

1/3 cup rice flour

2 tbs. sorghum flour

1 tsp. dried oregano

1 tbs. dried parsley

2 tsp. dried basil

1/4 tsp. dried celery root

1/2 tsp. sea salt

pepper to taste

up to 1/3 cup lukewarm water

4 tbs. safflower, grapeseed, sunflower, or other high heat oil

3/4 cup chicken or beef stock

Preparation time: 10 minutes

Cook time: 30 minutes

Yields about 16-20 meatballs

  1. In a large bowl, mix together ground beef, garlic, onion, and egg.
  2. In a separate, small bowl, combine rice flour, sorghum flour, oregano, parsley, basil, celery root, sea salt, and pepper with a fork.
  3. Add flour and herb mixture to meat, and mix well with hands.  Slowly add water.  Knead thoroughly.
  4. Heat oil over high heat in an iron clad/cast iron pan.  (Non-stick will cook the food, but will eliminate the really good brown bits from the meat that are picked up with the stock.)
  5. Add meatballs to pan and sear for about 3 minutes on all sides, browning all sides.  Add 1/4 cup stock, and reduce heat to medium-high.  Cook for about 8 minutes, turning meatballs occasionally, adding more stock as it evaporates out.  The pan should never be completely dry on the bottom.
  6. Cook for 25-30 minutes total, or until meatballs are cooked through.  Remove from heat, and use in your favorite pasta dish or plop on some gluten-free bread for a meatball sandwich!

*for egg-free, use 2 tbs. mashed cannellini beans and 2 tbs. + 2 tsp. filtered water

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Filed under dairy bubble, gluten bubble, nut bubble, recipes

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