Gluten Free Meatballs


The Sated Coeliac - Gluten Free RecipesSpaghetti and meatballs was always my favourite meal when I was growing up – homemade meatballs and sauce with piles of spaghetti. I don’t think my Mum ever actually told me her recipe for these, but I used to watch her cook, so was able to make up my own gluten free meatballs recipe without any hassle. And they’re good, damn good (so I’ve been told!) When I got married I gained a couple of stepchildren who would never knowingly eat a vegetable, but loved my homemade meatballs. Little did they know that I had hidden a veg patch full of vitamins in there!

 

Gluten Free Meatballs
Serves 4
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 500g lean minced beef
  2. 2 onions
  3. 3 cloves garlic
  4. ½ tsp dried oregano
  5. 500ml passata
  6. 1 red pepper
  7. 1 carrot
  8. 5 mushrooms
  9. 1 handful fresh basil
  10. 5 or 6 fresh sage leaves
  11. other vegetables to taste
For the meatballs
  1. Preheat the oven to 180˚c
  2. In a large mixing bowl, mix together the minced beef and oregano.
  3. Mince one onion and one clove of garlic (I usually use a mini food chopper for this) and add to the minced beef mixture. Mix in well. If the beef you used was minced in quite large pieces, you might find it best to mince the entire mix a little more at this point. Alternatively, make sure you squeeze the mix together well when rolling.
  4. Roll the mixture into balls (mine are usually larger than a walnut, not as large as a pingpong ball) and place in an ovenproof dish in a single layer.
For the sauce
  1. chop up all of the vegetables (including the remaining onion and garlic) into small chunks and then blitz in a food processor.
  2. Add the passata and blend until you have a thick, smooth(ish) sauce. Tear up the fresh herbs and add them to the sauce, and quickly blitz again.
  3. Pour the sauce over the meatballs and cover the dish with foil. Place in the centre of the oven and cook for 20 mins.
  4. Remove foil and cook for a further 10 mins.
  5. Serve with your favourite gluten free spaghetti.
Notes
  1. This sauce can take a lot of vegetables - use whatever you have in, or want to use up. I always include onion, peppers, carrots and mushrooms. Courgette, aubergine and spinach all go well too.
This is Mahala http://www.barefootblog.co.uk/

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