Sunday, January 15, 2012

Tonight's Dinner! Let's go Italiano! MEATBALLS

I'll be serving my "gravy" or spaghetti sauce tonight with some rice pasta and my own meatball recipe.

Since beef and veal are completely out of the question, I experimented a little, and to my surprise, didn't mind the results too much! These are gluten free, egg free, dairy free, soy free, corn free, and beef/veal free.

You will need:
13 x 9 baking dish
Large mixing bowl
1 pound of ground pork
1 pound of ground turkey
1 pound of ground chicken
4-5 nicely sized cloves of garlic crushed
1 heaping tablespoon of parsley (fresh is always best, but dried works)
2 teaspoons of basil (again, fresh is best, but dried works too)
2 teaspoons of oregano (")
approximately 1/4 cup of rice milk (if mixture seems too dry, add more until you like the consistency)
approximately 1/4 cup of brown rice bread crumbs (same as rice milk, if mixture seems too wet, add bread crumbs until you like the consistency)
Sprinkling of salt and pepper

*Any of the seasonings you can do to taste.  If you like basil, add more.  If you don't like it, eliminate it! :0) Etc, etc, etc...  The milk and the breadcrumbs help keep the shape and consistency of the meatball, so I would not eliminate those.

Preheat your oven to 350.

1 lb ground pork
add 1 lb of ground chicken
add 1 lb of ground turkey
In a large mixing bowl, add all meats, crushed garlic cloves, parsley, basil, oregano, rice milk, brown rice bread crumbs, salt & pepper.  Mix well with your hands turning and pressing until all ingredients are well mixed.  Roll into approximately 2 oz meat balls and place in a 13 X 9 baking dish, or about that size. (glass, Pyrex, metal- any one is fine).  Once all are rolled and lined in pan... touching is OK... bake for about 45-50 minutes  in your 350 oven (or until nice and brown on top).   IF YOU want, about 20 minutes in, turn your meatballs, but this is not necessary.  You can also fry them, if you want, but I've found that baking cooks them evenly and with less mess AND all the fat cooks out.  Another little trick is to line your pan with parchment paper before you cook.  Then the meatballs come out very easily. You'll see!
add remaining ingredients
all ingredients mixed by hand
about 2 oz for each meatball
My pyrex and my scale
Before cooking!

When done, add to your favorite red spaghetti sauce until ready to serve! YUMMY!!  We have them left over during the week after I make them.  They are great with your choice of pasta or on nice rolls as a sandwich.  ENJOY!

I use Hol- Grain Kosher brown rice bread crumbs.  Our local grocery store carries it!  Here's the web site:

Here are the cooked meatballs

This is Tinkyada spinach brown rice spaghetti

Spaghetti and meatballs!!  

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