Gluten-free beef and pork meatballs
Category:
Main
Free from:
Gluten, milk/lactose, nut, sesame, egg, soya, lupin, sulphites, fish, crustaceans, mustard, celery, molluscs
Contains:
Meat
Preparation time:
25 minutes
Cooking time:
Meatballs 35-40 minutes, sauce 15-20 minutes
Serves:
6-7
Ingredients
MEATBALLS
1kg mince
400g gluten-free sausage meat (squeeze it out of 6 sausages if that is easier)
2 tbsps oil
3 slices of gluten-free bread (100g)
1 tbsp fresh flat parsley (chopped)
1 tbsp fresh oregano (chopped)
1 onion (finely chopped)
Seasoning to taste
TOMATO SAUCE
2 tbsps oil
4 cloves of garlic (crushed)
1 tbsp chopped basil
4 tins chopped tomatoes
1 tbsp caster sugar (you can omit this if you wish)
1 tbsp chopped fresh basil
Seasoning to taste
Method
MEATBALLS
1. Preheat the oven to 220°C
2. Put 1 tbsp of the oil and all the other meatball ingredients in a large mixing bowl
3. Mix together with your fingers. Squeezing the mixture well will make the meatballs more tender
4. Mould into 25-30 meatballs and place onto 2 baking trays
5. Drizzle over the remaining oil and shake the trays gently to cover the meatballs and prevent sticking
6. Cook in the oven for 35-40 minutes, until the meatballs are browned and fully cooked through
TOMATO SAUCE
1. Whilst the meatballs are cooking, heat the oil in a saucepan over a medium heat
2. Stir-fry the garlic for a minute or two
3. Add the other ingredients and season to taste. Stir well
4. Bring to the boil and then simmer for 15-20 minutes so the sauce thickens slightly. Stir occasionally
Serving suggestion: Add the meatballs to the saucepan with the sauce in for a few minutes. Serve on top of a bed of gluten-free spaghetti. Decorate with basil
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
