Gluten-Free Italian Style Meatballs

February 24, 2016

Gluten-Free Italian Style Meatballs

For the Panade:
1 Whole MyBread Pita
½ Cup Milk

On a baking tray, dry out and toast 1 whole MyBread pita in a 400 degree F convection oven for about 10-12 minutes. When cooled, rip/break into small pieces and soak in milk. When the bread absorbs the liquid, mash together as much as possible into a coarse paste.


Meatballs:
1 Lb. Each – Ground Pork, Ground Beef, Ground Veal (3 pounds total)
½ Cup Finely Chopped Onion
¼ Cup Grated Pecorino Romano Cheese (plus extra for garnish)
¼ Cup Finely Chopped Parsley
6-8 Finely Chopped Garlic Cloves
1 Farm Egg Scrambled
2 Tablespoon Salt
½ Tablespoon Black Pepper

Raise oven to 425 degrees F convection. In a large bowl, mix all the above ingredients until combined evenly. Using an ice cream scoop, evenly portion the meatball mixture. Roll into balls and place so they are just touching on a parchment lined baking tray. (Note: for ~24 meatballs, they should weigh ~ 2.5 ounces and will be slightly bigger than the size of a golf ball)

Bake for approximately 20 minutes or until cooked through. Simmer meatballs briefly on your stove top in your favorite tomato/marinara sauce, and serve hot either as is or atop your favorite gluten-free pasta.

Serves 6-8




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Fruit Parfait with Sweet Gluten-Free Pita Crisps

April 28, 2017

 

Fruit Parfait with Sweet Pita Crisps

Ingredients:

Sweet Pita Crisps:

2 pieces of MyBread GF Pita Bread, torn into bite size pieces
3 TB unsalted Butter
½ c sugar
1 tsp ground ceylon cinnamon
¼ tsp ground cardamom
⅛ tsp kosher salt

Parfait:

1 c Greek yogurt
4 strawberries, sliced
1 mango, peeled and sliced
2 tablespoons strawberry jam
2 mint leaves (optional) torn into pieces

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Procedure: To make the bread crumbs: Preheat the oven to 350 F. Line a baking sheet with parchment paper or a non stick liner. Cut or tear the pita into bit size pieces, place in a bowl and set aside. Melt the butter in a skillet over medium heat and cook until it begins brown. Remove the pan from heat, add the pita and sugar, and stir to combine. Sprinkle the spices and salt over the top and gently stir. Transfer the pita mixture to the prepared baking sheet and bake until the sugar&butter coating caramelizes, about 20-30min. Remove from the oven and let cool.

To build the parfait: In a small glass, line the bottom with half of the jam. Layer a couple pieces of strawberry and mango on top. Layer a couple of the spiced brown butter pita crisps. Then top with half the yogurt. Repeat this process once more, and then garnish with any remaining strawberries, mango, crisps, and garnish mint. Store covered in the refrigerator for 1 day, or eat immediately!

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