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Gluten-free Italian-style Meatballs

Celiac.com 01/10/2014 - Meatballs are another of those many culinary delights I kind of left behind upon going gluten-free, especially at restaurants. I have craved them from time to time ever since, but had yet to satisfy that craving until I came upon this recipe that uses Rice Chex in place of bread crumbs. 

Photo: CC-- TheGeoffMeisterThese simple, easy to make meatballs of beef, pork and other seasonings go a long way toward delivering that satisfaction. They can be made ahead of time, and even frozen. They go great with your favorite pasta and sauce.

When I have these around at lunchtime, I like to slice them and put them onto toasted gluten-free bread and top them with sauce and Parmesan or Romano and mozzarella cheese and pop them under the broiler for a yummy meatball sandwich.

Ingredients:

  • ½ pound lean ground beef
  • ½ pound ground pork
  • 1 medium onion, minced
  • 2 cloves garlic, minced
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried thyme
  • ¾ teaspoon dried oregano
  • ¾ teaspoon crushed red pepper flakes
  • 1 dash red pepper sauce, as desired, to taste
  • 1½ tablespoons Worcestershire sauce
  • ⅓ cup ricotta cheese
  • ½ cup grated Romano cheese
  • ½ cup seasoned finely crushed Rice Chex

Directions:
Heat oven to 400 degrees F (200 degrees C).

In a mixing bowl, blend beef, salt, onion, garlic, garlic powder, onion powder, basil, thyme, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well.

Add the ricotta and Parmesan cheeses, and crushed Rice Chex. Mix until evenly blended, then form into 1½-inch meatballs, and place onto a baking sheet.

The fast way is to bake them until no longer pink in the center, 20 to 25 minutes.

Sometimes, though, I like to pop them into a crock pot with my favorite sauce, and slow cook them a few hours.

Either way, serve with your favorite pasta and sauce, or as a sandwich, sliced on toasted gluten-free bread, with sauce and melted mozzarella.

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1 Response:

 
Candace
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
16 Dec 2015 3:58:32 PM PST
I have been gluten-free due to a wheat allergy and genetic risk of celiac for about 2 and a half years. My dad has celiac disease. When I first got diagnosed, I wasn't sure what to do about meatballs, so I used either crushed up Rice Chex or toasted gluten-free bread and made my own bread crumbs. I have not tried the gluten-free bread crumbs available, because making my own bread crumbs or using Rice Chex saves me a lot of money. My non-celiac friends can't tell the difference, and they still love my meatballs.




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