Friday, December 3, 2010

Gluten Free Meatballs and Sauce

Gluten Free Meatballs and Sauce

(Always double check all your ingredients to ensure they don't have the words wheat, gluten, malt, oats  or durum flour. These people are sneaky and will sometimes try to include it.)

you will need:

1 lb thawed ground beef
1/2 bag tostitos corn chips - to measure out roughly 1 cup
2 teaspoons chili  powder
2 large cloves of minced garlic
1 egg
3 tablespoons of olive oil

You can use a food processor to grind the corn chips to a fine powder (some chunks are ok ). OR if you don't have a food processor or don't want to haul it out, take a large freezer/zip lock bag and smash some in there then zip it up, with as little air as possible. Start roll a rolling pin over it until you get a nice powder.

Mix all the ingredients together in one bowl, if the mix is to dry add a tablespoon of ketchup until it all sticks but isn't soggy.  Roll these bad boys into 1 inch balls and fry them over medium in the olive oil on the frying pan until fully cooked, taking care not to burn them


1/4 cup balsamic vinegar
1/3 cup white vinegar
1/3 cup sugar
1 cup apple juice
1 cup ketchup
1 teaspoon cayenne powder
1 tablespoon cornstarch (check to ensure its made with out wheat)

In a heavy sauce pan add all the ingredients except the cornstarch, heat until bubbles start to puff out, add in cornstarch stirring constantly until thickens (will thicken even more at cooler temperatures)

Add sauce to crockpot, carefully dump in meatballs and heat on low for 1 hour before serving. you can heat for longer but you risk the meatballs becoming too tender and falling apart.

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