Thursday, February 2, 2012

Gluten Free Mini Meatballs

Hello Everyone,
Hope you are having a wonderful week. It has been a tough week at work with travelling and all... and when I got home today, I realized I was craving meatballs. That's salad or anything like that. I wanted the freaking meatballs and I wanted them NOW. After stopping by and getting some turkey meat, I started working on my dinner.

Here is the recipe!!

1 pound ground turkey
2 eggs
1/2 cup breadcrumbs (if you don't have any, use your regular bread, toast it and make your own breadcrumbs)
1/4 cup chopped parsley
2/3 cups manchego cheese, grated
25 oz of GF Tomato Cooking sauce. I used my favorite - Cucina Antica's Tomato Basil
3 garlic cloves, minced
1 small onion, grated (you can make the meatballs without it, but it adds moisture)

1 tsp paprika
1 tsp lemon pepper
1 tsp garlic powder
1/2 tsp chili powder
1 tsp of meyer lemon (optional)
1 tsp zatar (optional)
1 tsp salt

Mix everything together in a medium sized bowl. Get a small bowl ready with cold water; it will help you make the perfect meatballs and make sure the meat won't stay on your hands.
Heat the pan to medium high heat and add some grapeseed oil to it. When the pan is ready, start making your meatballs! Grab about a table spoon or so of meat with your wet fingers and make a ball. Put it in your pan. Wet your fingers again and start making your next meatball. Keep it going until all of your meatballs are in the pan. Don't forget to flip the meatballs to make sure they will get browned. 

When you flipped all of your meatballs in the pan, let them cooking or minute or so, and then pour the whole bottle of tomato sauce (25 oz) and lower the heat to simmer. Let the meatballs simmer in the cooking sauce for about 30 minutes. They will look like these:

If you want to eat your meatballs with some pasta, which I did, make sure to boil the pasta before the meatballs are ready. Add some fresh parsley on top and you are ready to eat your dinner!!

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