Meatballs (DF + NF)
Meatballs. Tiny, plump, bite sized mouthfuls of spiced, meaty goodness. Serve with a rustic tomato sauce and pasta. Skewer them for parties. Dip them in Tzatziki and serve with a warm potato salad. Cut up and use to top pizzas. They are just yummy, packed full of the goodness of red meat and a little spice for heat. All ages are a fan of these little portions of gluten free goodness!
Gluten Free Recipe: Meatballs
600g beef mince
1/2 onion, grated or finely diced
1/2 cup rice or gluten free bread crumbs
handful parsley, finely chopped
1tblspn gluten free pasta or tomato sauce
2 garlic cloves, minced
1 egg
1/8tsp cinnamon
Pinch cayenne pepper
salt
In a bowl mix together all ingredients until combined. Roll into balls, they shrink a little so keep this in mind.
Heat a large, heavy based saucepan and add a generous amount of olive oil to completely coat the base. The meatballs soak up a lot of oil so more is better than less here! Add meatballs to pan, careful the oil spits. Reduce heat to medium and cook for 5 minutes. Turn meatballs with tongs and continue cooking for another 5 minutes. continue turning until browned and cooked through. The meatballs will keep cooking once removed from the heat so don't overcook them, you want them a little juicy.
Allow to cool and serve as you wish.
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