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> This is the second-part summary of gluten-free meatball recipes and
> advice. Thanks one and all!
> 
> Liz
> 
> ______________________________________________ 
> 
> From: dorina
> GF meatballs
> Are made exactly like regular, gluten meatballs, except you are using
> crumbled gluten free bread, any type you like.
> One and one half to two pounds of chopped beef hamburger meat
> 2 regular size whole eggs
> Salt to taste
> Pepper to taste
> Big Finger pinch or more of Italian or poultry seasoning (you're
> adding more because you're using unseasoned breadcrumbs)
> Garlic (a must) - 3 cloves finely chopped, or 1 tablespoon of garlic
> powder, NOT garlic salt
> Fresh chopped parsley (I use 2-3 stalks, just use leaves) - true
> Italian meatballs MUST have fresh parsley (very important for vitamins
> and tasty & counteracts the garlic breath)
> You can add additional fresh chopped basil, or if you prefer a more
> strong flavor, additional oregano (Italians use oregano sparingly,
> unlike Americans)
> 2 regular sandwich slices of either toasted GF bread or often I don't
> even bother to toast it - just crumble patiently into above mix
> At this point you may want to "smell" mixture to be sure you have
> enough garlic & herbs
> If the mixture is too moist, add more breadcrumbs
> If the mixture is too dry, not enough egg
> If you can do dairy, parmesan cheese sprinkled in the mix makes it
> even more yummy but it's not necessary
> Now mix all this together WITH YOUR HANDS, (I use non latex gloves
> this is the part I hate) not a food processor, you won't get the
> authentic texture a true Italian meatball calls for if you don't do
> hand method. mix well, keep smelling, it's got to smell garlicky; it's
> up to you how much GF breadcrumbs you add, and also up to you how
> finely you make them. It's perfectly OK to see small chunks of bread
> in the mix; this is how my family likes it best.
> Roll into balls the size a little less than your palm, drop into med
> to high temp olive oil, stand by and fry each side. You can resalt at
> this point too. You can flatten a little if you want to achieve this
> effect. Then turn down the heat and cook another approx 6 minutes if
> using without sauce, or when browned on all sides, can be added to
> "meat sauce", and cooked further with the tomato sauce.
> Some Italians call it sauce, other Italians call it gravy.
> I usually have on hand fresh made GF Pantry either favorite sandwich
> bread or GF Pantry French Bread unseasoned and I use the oldest pieces
> I have in the sealed container I keep it in the refrig. I rarely toast
> the bread, but it would bring out more flavor if you did, but then you
> have to wait for it to cool... Before GF, I would add stale
> Italian/French bread, or seasoned breadcrumbs.
> This is my family recipe for over 200 years. My father was born in
> Northern Italy and immigrated here, married an Italian American who
> spoke fluent Italian (WWII). Most Italians make their meatballs this
> way, was brought up Brooklyn, NY. You can add variations like more
> thyme, even lavender, but this is the basics. Most Italians don't mix
> beef, pork, you can add a little ground veal to the mix if you enjoy
> that. Pork balls are basically the same, just don't add beef.
> Enjoy,
> Dorina Sistemi Dinges, RN
> ______________________________________________ 
> 
> 
> From: Alice 
> 
> These are both good.  The first one has raisins, which makes them very
> popular with kids.
> 
> http://www.gfzing.com/?p=154
> 
> http://www.gfzing.com/?p=63
> 
> Alice
> 
> ______________________________________________ 
> 
> From: Jan 
> 
> I always use ground turkey (we don't do much beef) mixed with some
> cooked rice. I add egg, salt, pepper, my own spices, chopped onion
> (dried or fresh, but minced finely). I form balls (they will not be
> really firm) and drop them into some boiling water with more of my
> spices, etc. When done, I use some or all of the broth to make my
> sauce by adding canned tomatoes, tomato sauce, tomato paste (all
> without the additives), and add the Italian combo of my spices -
> oregano, parsley, garlic powder (or fresh minced), onion powder, salt,
> pepper, etc. When the sauce is thick and has simmered, then add the
> meatballs back in to cook and simmer a little while. Serve over a bed
> of gf noodles. Top with parmesan cheese (if you're not dairy sensitive
> like we are.) 
> Good luck.
> 
> Jan Falwell, President
> www.glutenfreelex.org 
> Celiac Disease Foundation chapter
> ______________________________________________ 
> From: Carolee 
> 
> I don't really have a recipe---from my mom. I started using the Rice
> Chex as the filler and this has gone over well instead of cracker or
> bread crumbs. 	
> ______________________________________________ 
> From: Phyllis
> Fast and Easy Gluten Free Meatballs 
> By Phyllis Kessler
> 1 and a quarter pound ground sirloin (chop meat)
> Half teaspoon of salt
> 1 teaspoon of pepper
> 1 half cup of gluten free bread crumbs (my favorite is from Gillian's
> Foods) others will work as long as they are dried and crushed
> 2 large eggs
> 3 tablespoons dried parsley
> 1 teaspoon oregano
> 1 clove of garlic
> Preheat oven to 350 degrees. Combine all ingredients into a large bowl
> and mix well. Shape into small balls and put onto a cookie sheet that
> has been lightly oiled. I use olive oil cooking spray. Bake for 20
> minutes. Remove from the oven and let cool for 15 minutes.
> Add meatballs into your tomato sauce and cook for another 15 minutes
> or until the sauce is hot. I actually cook the meatballs in the
> morning....after they cool I put then in cold sauce, cover the pan and
> store in the refrigerator. When it's dinnertime I heat them on the
> stove for approx. 25 minutes while I'm making my pasta.
> Phyllis Kessler, President
> Palm Beach County Celiac Support Group
> 561-637-0396
> www.pbcceliacsupportgroup.org <http://www.pbcceliacsupportgroup.org/> 
> 
> ______________________________________________ 
> From: Jeannette
> Check out the "Wheat-Free, Gluten-Free Cookbook for Kids and Busy
> Adults." It's by Connie Sarros. There's a recipe for Cinnamon Rice
> Meatballs on page 96. It has become a family favorite for us. If you
> can't easily find this book, let me know. I don't have an electronic
> copy of the recipe available. 
> 
> Jeannette
> 
> ______________________________________________ 
> From: Karina 
> My meatball recipe- quite yummy.
> http://glutenfreegoddess.blogspot.com/2008/06/spaghetti-meatballs-glut
> en-free-bliss.html
> 
> k a r i n a
> karina's kitchen- recipes from a gluten-free goddess
> glutenfreegoddess.blogspot.com
> 
> ______________________________________________ 
> From: Nadine 
> Liz - I just use my favorite before-GF meatball recipe and substitute
> a GF equivalent for the bread/cracker crumbs. 
> I've used crumbled up (fresh) bread, crushed GF crackers, purchased GF
> bread crumbs (very dry) - really didn't seem to make a difference. You
> can also use some left-over cooked rice. I've even seen a recipe that
> uses small amount of left-over mashed potatoes. The carbs just hold
> everything together.... 
> Nadine 
> Fresno, CA
> ______________________________________________ 
> From: Lin 
> I just make mine with onions, spices, eggs....no filler.
> ______________________________________________ 
> From: Zywx87
> Not quite a recipe because I do not measure. I made crumbs from all of
> my leftover chips-potato or corn- and add them along with some instant
> mashed potato flakes to the meat. I use any combination of meat that I
> happen to have on hand, hamburger, venison hamburger, bear hamburger,
> ground turkey or pork, add an raw egg or two and then the crumbs. I
> finely chop onion and add whatever spices appeal to me. 
> I have also used crushed cereal, I think the Rice Chex might work. 
> My children as adults wonder why other people do not make meat loaf as
> good as mine. 
> And I make salmon loaf the same way.
> ______________________________________________ 
> 
> 
> 
> 

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