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 and living 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.
This recipe comes to us from Arthur Spiegel.
Ingredients:
1 pound ground turkey
1 pound ground beef or pork
1 egg per pound of ground meat (for this recipe, 2 eggs)
Garlic powder, to taste (about a tablespoon, more or less)
Salt to taste
Fresh Ground Black Pepper to taste
½ cup gluten-free bread crumbs or use a few tablespoons of rice flour or potato
flour.
1- 2 Teaspoons Oregano Flakes to taste
Directions:
With your hands, combine wet and dry ingredients, thoroughly. Form meatballs
about golf ball size. Lightly fry tem in extra virgin olive oil until
brown all over. Finish cooking in red Italian gravy. This is best if you
can cook one day in advance and let the meatballs sit in the gravy over
night. Serve hot.
Italian Gravy
Ingredients:
5 to 10 cloves of fresh minced garlic
1 large onion, minced
1 red pepper chopped
½ pound chopped mushrooms
½ to 1 teaspoon red pepper flakes
Salt to taste
Fresh Ground Black Pepper to taste
Good sized sprig of fresh Basil chopped
1 pound sweet Italian or spicy Italian Sausage (pork or turkey is fine)
cut up into 1 inch pieces
1 pound of ground turkey
1 large can crushed tomatoes
1 large can tomato puree
1 small can tomato paste
2 tablespoons of sugar
1 cup of your favorite red wine
Directions:
Finely mince garlic, and chop onion. In a large sauce pot, start to fry
in extra virgin olive oil until onions are translucent and starting to
brown. Don't let the garlic burn, or it will be bitter. Add in chopped
red pepper and chopped mushrooms. Add salt and black pepper to taste.
Saute. Remove veggies from heat and set aside. In same pan, brown the
sausages. Remove from heat and drain fat. Brown ground turkey, adding
salt and pepper to taste. Pour in some red wine to deglaze the pan and
get up the brown bits on the bottom. Return the sausage meat and veggies
and add some salt and pepper. Add crushed tomatoes, tomato puree and tomato
paste. Add rest of red wine, basil and sugar to taste. (The longer you
have to let this cook, the less sugar you'll need, as basil will sweeten
the gravy. If you have less time to cook, use more sugar to taste.). Stir
gravy mixture well. Add in the meatballs. Cover and let cook on a low
heat. Stir occasionally, so nothing sticks to the bottom of the pot. During
the cooking process, taste from time to time and add seasoning as desired.
Some people like their gravy spicier than others.
This is terrific red gravy for spaghetti or any other pasta.