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This is the third-part summary of gluten-free meatball recipes and
advice. Thanks one and all!


From: deesgfkitchen

Yes I do . It's on my website free to print and prepare.
www.deesglutenfreekitchen.com Let me know if you have any question and
I'll be more than happy to help.

______________________________________________ 
From: KATHY 
I don't measure so these are estimates but I serve these meatballs at
parties to non GF's and they all love them

2 lbs ground beef....not the most lean
1/2 cup Mr.. ritt's gluten free breadcrumbs---if you use another brand
add more cheese and seasoning
1/2 cup fine grated locatelli or parmesan cheese
2 tbsp. dried parsley
1 tsp garlic powder
1/2 tsp ground cloves
1/2 tsp cinnamon
salt and pepper
1 egg ( beaten)
1/4 cup milk

Beat the egg and milk and mix in the other ingredients....this will make
a pastey breadcrumb/cheese mix...next mix in ground beef and incorporate
well.....make the meatballs and brown on all sides in a large skillet
and 1 tbsp olive oil...remove meatballs and simmer in sauce....home made
or a jar...for an 90 minutes ( this long slow cooking time will make
them tender)...you could also put them in a crackpot.

KathyB

______________________________________________ 
From: Sharon 

I'm no great chef so this is nothing fancy, but I grind two slices of GF
bread (I use Food for Life Brown Rice Bread) into about 1 Cup bread
crumbs in my mini food processor; add that to:
1 pound ground turkey
1/2 onion, finely chopped
4-6 cloves of garlic
1 egg
salt & pepper to taste

Bake at 375 for about 20 minutes turning halfway through. Place in
sauce.

Hope that works for you.

Sharon	
______________________________________________ 
From: Dave 
This is a terrific recipe from the Cook's Country TV series on PBS.  I
just sub GF bread for the white bread in the panade mixture.
It takes some time, but I usually double the recipe and freeze the
balance - we get several meals out of it.

From the episode: Feeding a Crowd, Italian-Style
We wanted a way to make big meatballs that were tender and moist and had
enough structure to hold their shape.
Serves 8 .
The meatballs and sauce both use the same onion mixture.
INGREDIENTS
Onion Mixture
1/4 cup olive oil
3 onions , chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes
Easy Marinara
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 - 2 teaspoons sugar , as needed
Meatballs
4 slices hearty white sandwich bread
3/4 cup milk
1/2 pound sweet Italian sausage , casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (80 percent lean)

1. For the onion mixture: Heat oil in Dutch oven over medium-high heat
until shimmering. Cook onions until golden, 10 to 15
minutes. Add garlic, oregano, and pepper flakes and cook until fragrant,
about 30 seconds. Transfer half of onion mixture to large
bowl and set aside.
2. For the marinara: Add tomato paste to remaining onion mixture in pot
and cook until fragrant, about 1 minute. Add wine and cook
until slightly thickened, about 2 minutes. Stir in water and tomatoes
and simmer over low heat until sauce is no longer watery, 45 to
60 minutes. Stir in cheese and basil and adjust seasonings with salt and
sugar.
3. For the meatballs: Meanwhile, adjust oven rack to upper-middle
position and heat oven to 475 degrees. Mash bread and milk in
bowl with reserved onion mixture until smooth. Add remaining
ingredients, except ground beef, to bowl and mash to combine. Add
beef and knead with hands until well combined. Form mixture into 2
1/2-inch meatballs (you should have about 16 meatballs), place
on rimmed baking sheet, and bake until well browned, about 20 minutes.
4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve
over pasta. (Meatballs and marinara can be frozen for up to 1
month.)
America's Test Kitchen is a 2,500-square-foot kitchen located just
outside of Boston. It is the home of Cook's Country
and Cook's Illustrated magazines and is the workday destination for more
than three dozen test cooks, editors, and
cookware specialists. Our mission is to test recipes until we understand
how and why they work and arrive at the best
version. We also test kitchen equipment and supermarket ingredients in
search of brands that offer the best value and
performance. You can watch us work by tuning in to America's Test
Kitchen (www.americastestkitchen.com) on public
television.

Dave 
North Canton, OH

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