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This excellent recipe comes to us from Jane B. This recipe is a hit at any party. Meatballs: 4 lbs. lean ground beef 1 cup water ½ cup gluten-free soy sauce Mix well with hands and form into 1 inch balls and put in baking pan with balls touching and crowded. Bake approximately 30-35 minutes at 350F, drain well. Sauce: Brown a finely diced onion in a little olive oil and add: 2 bottles of gluten-free bbq sauce 2 jars of apricot jam (it must be jam and should be in equal amount to bbq sauce - approximately 1 lb. 8 oz. measurements) Heat together on stove top then transfer to a crockpot, add meatballs and cook all day on low heat.

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. Ingredients: 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 Directions: 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.

You smell the enticing aroma of garlic and oregano. You are ready to dig into the hot meatballs saturated in thick and chunky Maranar sauce. But wait! You realize meatballs are on your "Do Not Eat or Regret It Later List." Don't despair. You can still enjoy this Italian dish. Roll up your sleeves, take off your rings, and prepare to get messy with this this simple and flavorful recipe! Ingredients: 1 pound ground turkey or lean beef 1 teaspoon dried onion flakes 1 teaspoon garlic powder 1 teaspoon basil 1 teaspoon oregano 1 teaspoon salt 1 tablespoon gluten-free soy sauce 1 tablespoon oil 1 cup of marinara sauce Directions: Combine turkey with onion, garlic, basil, oregano, parsley and salt in a medium bowl. Form 24 meatballs. Heat oil in a skillet over medium heat until sizzles; add meatballs turning to coat in oil. Move the pan around for about 5 minutes to brown all sides until no longer pink inside. Check to see if it is done by cutting one open. Pour marinara sauce over the meatballs and simmer on medium low for 15 minutes.Tips:Serve this over warm rice pasta with a side of salad of fresh mixed greens drizzled with Italian dressing.

I tried these samples today and thought they were really great. These fully prepared frozen gluten-free meatballs are fully cooked and just need to be heated for about 90 seconds in the microwave before they are ready to eat—meatballs couldn’t be easier. They tasted great, and would make a perfect addition to a nice plate of gluten-free spaghetti. The meatballs are perfectly seasoned and have a nice Italian meatball taste—probably due to the Ricotta and Romano cheeses used in the ingredients. On top of all this these meatballs are organic, have zero grams of Trans Fat per serving, and they don’t contain any artificial ingredients or preservatives! More information is at: www.trebellafoods.com Note: Articles that appearin the "Gluten-Free Food & Specialty Product Companies" section ofthis site are paid advertisements. For more information about this seeour Advertising Page.

This recipe comes to us from Arthur Spiegel. Ingredients: 1 pound ground turkey 1 pound ground beef or pork 1 egg per pound of ground meat (for this recipe, 2 eggs) Garlic powder, to taste (about a tablespoon, more or less) Salt to taste Fresh Ground Black Pepper to taste ½ cup gluten-free bread crumbs or use a few tablespoons of rice flour or potato flour. 1- 2 Teaspoons Oregano Flakes to taste Directions: With your hands, combine wet and dry ingredients, thoroughly. Form meatballs about golf ball size. Lightly fry tem in extra virgin olive oil until brown all over. Finish cooking in red Italian gravy. This is best if you can cook one day in advance and let the meatballs sit in the gravy over night. Serve hot. Italian Gravy Ingredients: 5 to 10 cloves of fresh minced garlic 1 large onion, minced 1 red pepper chopped ½ pound chopped mushrooms ½ to 1 teaspoon red pepper flakes Salt to taste Fresh Ground Black Pepper to taste Good sized sprig of fresh Basil chopped 1 pound sweet Italian or spicy Italian Sausage (pork or turkey is fine) cut up into 1 inch pieces 1 pound of ground turkey 1 large can crushed tomatoes 1 large can tomato puree 1 small can tomato paste 2 tablespoons of sugar 1 cup of your favorite red wine Directions: Finely mince garlic, and chop onion. In a large sauce pot, start to fry in extra virgin olive oil until onions are translucent and starting to brown. Don't let the garlic burn, or it will be bitter. Add in chopped red pepper and chopped mushrooms. Add salt and black pepper to taste. Saute. Remove veggies from heat and set aside. In same pan, brown the sausages. Remove from heat and drain fat. Brown ground turkey, adding salt and pepper to taste. Pour in some red wine to deglaze the pan and get up the brown bits on the bottom. Return the sausage meat and veggies and add some salt and pepper. Add crushed tomatoes, tomato puree and tomato paste. Add rest of red wine, basil and sugar to taste. (The longer you have to let this cook, the less sugar you'll need, as basil will sweeten the gravy. If you have less time to cook, use more sugar to taste.). Stir gravy mixture well. Add in the meatballs. Cover and let cook on a low heat. Stir occasionally, so nothing sticks to the bottom of the pot. During the cooking process, taste from time to time and add seasoning as desired. Some people like their gravy spicier than others. This is terrific red gravy for spaghetti or any other pasta.

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.

This recipe comes to us from Ann Sokolowski. Ingredients: 1 pound chopped turkey 1 cup gluten-free bread crumbs OR cooked rice 1 egg ½ chopped up cilantro 1 small onion, chopped fine 2 cloves chopped garlic ½ cup pine nuts, toasted if possible 1 cup calvados or apple jack...or if you dont use liquor, apple cider 1 small package of frozen peas ½ small package mixed frozen veggies salt and pepper to taste Directions: Mix together all ingredients except peas and calvados. Form small meat balls and brown in olive oil. Do in batches and then return to pan. Add calvados and peas, cover and cook a half hour. Serve over rice. If sauce is dry during cooking, add a little water or chicken stock. It should come up half-way to meatballs.

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

This recipe comes to us from Cele McCloskey. 1 pound lean ground beef 1 - 1 ¼ cup gluten-free crackers 2 eggs 1 teaspoon oregano ½ teaspoon garlic powder ½ teaspoon salt ½ cup gluten-free parmesan cheese Mix ingredients together and form into balls. Place on cookie sheet and bake in 400F oven for 20 - 30 minutes, turning once after 10-15 minutes. Heat your favorite gluten free spaghetti sauce and let meatballs simmer in the sauce for as long as youd like. Spoon over wheat-free, gluten-free pasta to serve.