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Monday, 01 April 2013 00:00

Mostly-free Meatballs

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After months of listening to my son pine for the meatballs he could no longer have on his newly dairy-, gluten- and egg-free (among other things) diet, I finally pulled out the mixing bowl and got to work.  These meatballs are far heartier than our previous go-to brand (from a certain furniture store that will remain nameless) and pack well in a thermos for lunch.  Better yet, our joy at a proper meatball spawned a series of "take-off's" that are great for grownups or even as hors d'oerves at your next party.  Check 'em out!

  • Ingredients:

     

    1/3 lb ground veal

    1/3 lb ground beef

    1/3 lb ground pork

    1/3 c. coarsely-ground corn meal

    3 tsp Orgran Egg Replacer

    6 Tbsp water

    Salt and pepper to taste

     

    Optional add-ins:
    - 1 Tbsp beet-horseradish
    - 1 jalapeno pepper, seeds removed, diced finely

     

  • Instructions:

     

    Preheat oven to 400 degrees.  Grease cookie sheet with olive oil.

    Mix meats together in medium-sized bowl.  Add corn meal, salt and pepper and mix until combined.  Mix together egg replacer and water in small bowl or teacup.  Add to meat-corn meal mixture and stir to combine. Form into 1" balls and place on cookie sheet approximately 1" apart.

    Bake until internal temperature reaches 160 degrees, approximately 15-18 minutes.

  • Serves: 4
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Comfort food
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Specialty Diets: FODMAPs-friendly, Paleo
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