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    Scott Adams

    Greek Gluten-Free Meatballs in Wine Sauce

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from “Fiddle-Faddle” in the Gluten-Free Forum.



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    Gluten-Free Meatball Ingredients:
    ¾ pound ground lamb
    ¾ pound ground beef or veal
    1 small yellow onion, minced
    1 handful flat leaf parsley, chopped
    Salt and pepper
    1 tablespoon butter
    1 tablespoon extra virgin olive oil
    1 cup dry white wine
    ½ lemon

    Gluten-Free Meatball Directions:
    Preheat a medium skillet over medium high heat. Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, and adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides.

    Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of ½ lemon over the meatballs. Serve in a bowl.

    Yield: 4 servings

    Its fabulous on rice or pasta.

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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