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.
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.
- 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
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.