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    Scott Adams

    Cocktail Meatballs (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    Meatball Directions:
    1 ½ to 2 lb ground beef Roll into tiny meatballs & 10 or more gluten-free crackers, crushed brown on broiler rack at 425F and bake.

    Sauce Ingredients:
    3 tablespoons lemon juice
    1 teaspoon celery seed
    1 cup Heinz catsup
    ¼ cup brown sugar
    ¼ cup cider vinegar
    1½ cup water
    ¼ cup Lea & Perrins Worcestershire sauce

    Combined Directions:
    Simmer with meatballs at least 30 min, thicken sauce with ½ cup water & corn starch. If you use a crock-pot it may take much longer.

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  • About Me

    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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