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Good gluten-free Meatball Recipe
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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

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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

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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.

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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/

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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.

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