Tag Archives: meatballs

Mediterranean Meatballs

Looking for something different?  How about this different flavor combination with traditional meatballs?  Unique, delicious, smokey, deeply flavored… I could go on.  But you really need to taste them to believe how great these Mediterranean Meatballs are!

Mediterranean Meatballs

Pieces:

  1. 1 lb. ground beef or lamb
  2. 1/2 red onion
  3. 2 garlic cloves
  4. 1/2 tsp ground cumin
  5. 1/2 tsp smoked paprika
  6. 1/2 tsp ground cinnamon
  7. 3 Tbsp parsley
  8. salt/pepper to taste
  9. one 28 ounce can of peeled whole Italian plum tomatoes plus juice (San Marzano preferred)
  10. 1/2 Tbsp olive oil

Process:

  1. In food processor pulse tomatoes and juice until smooth.  
  2. Pour into lidded tagine or lidded large saute pan.
  3. Stir in olive oil, one minced garlic clove, half of the parsley, 1/4 tsp each of cumin, paprika, cinnamon, and salt/pepper to taste.  
  4. Cook over low heat until thickened slightly, about 10 minutes. 
  5.  In food processor (no need to rinse) add onion, one garlic clove, half of the parsley and pulse until chopped.  
  6. Add meat and 1/4 tsp each of cumin, paprika, cinnamon, and salt/pepper to taste.  Pulse until smooth.  
  7. Roll mixture into balls, about 1 to 2 inches in diameter.  
  8. Gently place the meatballs into the tomato sauce, cover and cook over low heat until meatballs are cooked through, about 45 minutes to one hour. 
  9. Serve over rice, or rice with some saffron blended in.
Happy Allergy Free Eating!

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Ketchup and Mustard Meatballs!

Yep, you read that right!

I haven’t made meatballs and tomato sauce in a while, so I gave it a whirl this week.  I made my mom’s simply fantastic homemade sauce recipe, and paired it with homemade meatballs that had a little zing to them… ketchup and mustard.  End result?  Delicious!  I think the ketchup and mustard held the meatballs together really well, and the flavor was great.  Then, I served the sauce and meatballs over gluten free pasta and to a very hungry stomach!

Mom’s Simply Fantastic Sauce

Pieces:

  1. 2 cans fire roasted tomatoes (Mom actually likes San Marzano tomatoes)
  2. 1 tbsp. chopped garlic
  3. 1 tbsp. sugar
  4. 1 tbsp. olive oil
  5. 2 tbsp. tomato paste
  6. one half of an onion, chopped into fine pieces
  7. 3 tbsp. chopped basil (or 1 tbsp. dried)
  8. salt and pepper to season
  9. 2 tbsp. pasta water (added at the end)

Process:

  1. Combine all ingredients (except pasta water) in a large roasting pan.
  2. Roast at 375 degrees for at least one hour.
  3. Add 2 tbsp. pasta water at end to thicken.
  4. This will give a chunky sauce.  Pulse with a blender or hand mixer if you want a smoother sauce.
  5. Serve over pasta and meatballs.

 

Ketchup and Mustard Meatballs

Pieces:

  1. 1.25 pounds ground meat (I used a beef and pork mix)
  2. one third cup gluten free bread crumbs
  3. 1 egg (or equivalent)
  4. 2 tbsp. chopped dried parsley
  5. 1 tbsp. ketchup
  6. 1 tbsp. dijon mustard
  7. salt and pepper to taste

Process:

  1. Combine all ingredients in a large bowl.  Mix together with hands.
  2. Using small pieces of mixture, roll into bite sized balls.
  3. Place balls into a pyrex dish, leaving space in between each ball.  About 11-13 will fit.
  4. Microwave on high 5-6 minutes, until cooked through. (This eliminates frying… or you can cook them in the sauce, or on a baking sheet)
  5. Repeat until all mixture is used up.
  6. Serve with Mom’s Sauce and gluten free pasta.

Happy Allergy Free Eating!

 

 

 

 

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Kick, Spice, Flavor

Oh, there are so many things you can do with a meatball and so many different spice combinations.  My recent ambition was to add some kick and some spice to chicken meatballs.  I used Asian flavorings for something different, and was very pleasantly surprised.

In a large bowl, add one pound of ground chicken.  Then add 2 tbsp. coconut creamer, 3 tbsp. red curry paste, 1 tbsp. fish sauce (you can find in the Asian section of your grocery store), juice of one lime, 2 tbsp. chopped garlic, 2 tbsp. celery seed, 2 tbsp. rice vinegar, and 2 tbsp. ginger.  Mix together with your hands, making sure all the ingredients get combined.  You can adjust the seasoning to your taste.

Here’s the fun part.  I made meatballs out of the chicken mixture by rolling them into balls and sauteing them.  You can also just as easily make the mixture into chicken patties and bake them, or even make it into a meatloaf.

To add some extra kick, make a dressing of fish sauce, lime juice, red pepper flakes, agave nectar, cider vinegar, and rice vinegar.  You can add as much or as little of each ingredient as you want… get creative!  I added about equal portions of each.  Pour over the cooked meatballs and enjoy.  So much kick, spice, and flavor!

Happy Allergy Free Eating!

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