Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Good gluten-free Meatball Recipe
0

5 posts in this topic

Greetings everyone, I am sure some of you have a very good meatball recipe to serve with spagetti, and, that does not fall apart, and stays firm but not soggy. I have used breadcrumbs, too mushy, rice, but have to mash, and also vegetables, but changes taste. Any advice or tips, Doug

0

Share this post


Link to post
Share on other sites


Ads by Google:

Greetings everyone, I am sure some of you have a very good meatball recipe to serve with spagetti, and, that does not fall apart, and stays firm but not soggy. I have used breadcrumbs, too mushy, rice, but have to mash, and also vegetables, but changes taste. Any advice or tips, Doug

Have you tried dried breadcrumbs and egg? I make dried breadcrumbs out of my bread failures :P

0

Share this post


Link to post
Share on other sites

Gluten Free Meatballs

The main recipe for meatballs calls for bread crumbs. We make these from Glutino Fiber Bread, but other gluten-free breads should work equally well. It is best for this purpose when it has been defrosted for at least a day, or that fresh bread is at least a day old. Tear it into pieces and then use the pulse setting on a blender or food processor until the desired consistency is achieved. Unused crumbs can be placed in a sealed container and stored in the freezer. If measuring frozen crumbs for a recipe, allow extra. We find 1 1/4 cups of frozen defrosts to about 1 cup.

Hmm, maybe this should be a secret recipe. It has eleven four different herbs and spices. :lol:

Preheat oven to 400F (200C)

15x10 inch pan, lightly greased (or use PAM)

1 1/2 lbs extra lean ground beef (750g)

1 egg, lightly beaten

1 cup gluten-free bread crumbs (see above) (250 ml)

1 tbsp dried parsley flakes (15 ml)

1 tbsp dried basil (15 ml)

1 tbsp dried oregano (15 ml)

1/4 tsp ground black pepper (1 ml)

You can use fresh instead of dried herbs by doubling the measure, that is, 2 tbsp or 30 ml.

In a large bowl, gently mix together beef, egg, bread crumbs, parsley, basil, oregano and ground pepper. Shape into 1 inch balls. Place in single layer on prepared pan.

Bake in preheated oven for 20 minutes, or until no longer pink in the center.

To Freeze: Cool slightly then freeze baked meatballs on the jelly roll pan. Once frozen, remove from the pan and place in a heavy-duty freezer bag. They won't stick together. Remove as needed and add directly to sauce, or microwave until just thawed before adding to sauce.

0

Share this post


Link to post
Share on other sites

Greetings everyone, I am sure some of you have a very good meatball recipe to serve with spagetti, and, that does not fall apart, and stays firm but not soggy. I have used breadcrumbs, too mushy, rice, but have to mash, and also vegetables, but changes taste. Any advice or tips, Doug

The best gluten-free breadcrumbs I've used are Aleia's. They are dry and have italian seasonings just like regular ones. When used for chicken parmesan they brown nicely. They come in a resealable plastic container. They also do not contain soy. It is a Connecticut company.

http://www.aleias.com/

0

Share this post


Link to post
Share on other sites

Greetings everyone, I am sure some of you have a very good meatball recipe to serve with spagetti, and, that does not fall apart, and stays firm but not soggy. I have used breadcrumbs, too mushy, rice, but have to mash, and also vegetables, but changes taste. Any advice or tips, Doug

I make this bread and dry it in the oven to make bread crumbs. I use them in place of regular ones in my meatball recipe. I find I do use less gluten free crumbs.

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,105
    • Total Posts
      920,382
  • Topics

  • Posts

    • Based on the information you have posted today, the most likely probable reason for your being ill is that you are getting glutened!  Here is a biggie....does your hubby brush his teeth prior to kissing you?  Seriously, it can happen, but going out to eat a lot.....that is just as bad!  
    • I got glutened last summer.  Heck, I do not even know what glutened me, but I suspect two products that my gluten-free hubby never consumed (he is my canary).  My symptoms were so different from when I was diagnosed (just had anemia then).  My GI thought I had SIBO or something else, but I asked for a celiac panel.  Yep, I had been Glutened!  Took me three months to recover and another three to regain lost weight.  Yeah, I picked up another health issue on the way (hives, rashes, swelling, itching, ab pain, vomiting, and fainting.)   I did not eat out for one year!  Only this summer, I did.  Was it worth the risk?  You bet!  Three weeks in Europe.  Fortunately,  7 days was on a cruise and Celebrity did a great job.  Italy was so celiac-savvy and I did my research and found places recommended by other celiacs in Spain, France and Poland.  If not, we bought cold food at the market and had a picnic.   I am home.  Will I eat out?  Probably not.  I have a busy Fall ahead of me (High School....football, marching band, volunteer positions, house projects, and work).  I can not afford to be sick.   Ah, I will eat out this Thanksgiving break.  My favorite restaurant is 100% gluten free in Tucson, AZ.   Maybe I will discover another gluten-free restaurant closer to home! 
    • I do est out occasionally - but not indiscriminately.  I am careful to choose places that under stand gluten free.  And places that the food is naturally gluten-free, helps, too.  Celiacs can't just eat something that should be gluten-free and hope it is.  We have to use some common sense and ask questions.  
    • You are right that the next step is an endoscopy, which still is the "gold standard" in diagnosing celiac disease.   However, for various reasons the endoscopy is not done because financial contraints  or long wait times (up to a year!), or too ill to proceed.   You have two positives.  You only need one positive to move forward.    The TTg tests  do not need to be positive for a diagnosis (which requires a positive on an antibodies test which you had and an endoscopy).  My TTg tests were negative and I only had a positive on the DGP IGA, yet biopsies revealed a Marsh Stage IIIB (moderate to severe damage. http://www.cureceliacdisease.org/screening/ Unless your PCP is a celiac expert (unlikely), I would insist on a GI consult.   Please find one who is celiac-savvy.   keep eating gluten daily until all testing is complete (biopsies done).  You never know if lab results are going to get lost.  Besides any celiac testing requires the patient to be on a gluten diet.  In the meantime, keep on researching.  Only YOU can be your best health advocate!  
    • I'm having some issues, that I didn't really even know I was having until the blood work showed them. Retracing my steps, I eat very strictly gluten free at home. I eat too much dairy (which is not only a problem for many celiacs, it is also not an anti-inflammatory). The husband and I have eaten out a lot over the last three years of my diagnosis. I guess I have not been overly cautious as I should have been, which I'm guessing could be my problems (although I am seeing the GI doctor tomorrow). So, I'm wondering if anyone here no longer eats out ever? Were you eating out and realized you were still doing yourself damage? 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,142
    • Most Online
      1,763

    Newest Member
    adoreyou
    Joined