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    Scott Adams
    Scott Adams

    Jane B's Meatball Submarine Sandwiches (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This excellent recipe comes to us from Jane B.

    Meatballs:
    4 lbs. lean ground beef
    1 cup water
    ½ cup gluten-free soy sauce
    Dash of garlic salt

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    Mix together, shape into 1 inch balls and put in baking pan with balls touching. Bake approximately 30 minutes at 350F.

    Sauce:
    Brown a finely diced onion in a little olive oil and add:
    4 large cans of tomato sauce
    2-3 large cans of tomato paste (until thick)
    1 teaspoon Italian seasoning
    ½ teaspoon oregano
    ¼ teaspoon garlic powder (more if you like)
    5-6 shakes of garlic salt

    Simmer with meatballs for at least 3-4 hours. Serve on hot gluten-free submarine rolls with mozzarella cheese.

    Edited by Scott Adams



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    Where do you get the subs for this?

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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