Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for http://Examiner.com, and provided health and medical content for http://Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.
These simple, easy to make meatballs of beef, pork and other seasonings can be made ahead of time, and even frozen. They are delicious, and go great with your favorite pasta and sauce.
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.
These simple, easy to make meatballs of beef, pork and other seasonings go a long way toward delivering that satisfaction. They can be made ahead of time, and even frozen. They go great with your favorite pasta and sauce.
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.
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.