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- Cocktail Meatballs (Gluten-Free)
Cocktail Meatballs (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free American, British/UK Recipes
- Unrated
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
1 ½ to 2 lb ground beef Roll into tiny meatballs & 10 or more gluten-free crackers, crushed brown on broiler rack at 425F and bake.
Sauce Ingredients:
3 tablespoons lemon juice
1 teaspoon celery seed
1 cup Heinz catsup
¼ cup brown sugar
¼ cup cider vinegar
1½ cup water
¼ cup Lea & Perrins Worcestershire sauce
Combined Directions:
Simmer with meatballs at least 30 min, thicken sauce with ½ cup
water & corn starch. If you use a crock-pot it may take much longer.
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