Gluten Free Meatballs Recipe
Life without meatballs is like a sailing boat without sails. Let these naturally gluten free rice filled meat balls embolden us through the voyage.
As I recently have a little time, I was looking on the web last week. In search of fresh, fascinating ideas, inspirational meals that I have never tasted before, to amaze my loved ones with. Searching for a while yet could not find lots of interesting stuff. Right before I thought to give up on it, I came upon this delightful and simple treat by chance at Suncakemom. It looked so yummy on its snapshot, that called for urgent actions.
It had been simple enough to imagine the way it’s made, its taste and how much boyfriend is going to enjoy it. Mind you, it is very simple to please him in terms of desserts. Yes, I’m a lucky one. Or maybe he is.Anyhow, I visited the blog and followed the step-by-step instuctions that had been accompanied by great photographs of the process. It really makes life much simpler. I could imagine that it’s a bit of a inconvenience to take photos in the midst of cooking in the kitchen as you may normally have gross hands and so i really appreciate the time and effort she devote for making this post .
That being said I am inspired to present my own formulas in a similar fashion. Thanks for the idea.
I was fine tuning the original recipe create it for the taste of my loved ones. I have to mention it was an incredible success. They loved the flavor, the structure and enjoyed having a sweet like this in the midst of a hectic week. They ultimately asked for more, a lot more. Thus next time I’m not going to commit the same mistake. I am likely to double the quantity to keep them happy.
The gluten free meatballs recipe recipe is from SunCakeMom
Pour the oil into a big pot that could accommodate the balls.
Add onion with the salt and saute it until it gets a translucent / glassy look, for 2-3 minutes.
Add pepper and saute them for another 2-3 minutes.
Add the tomato and paprika then bring the dish to boil.
Mix Rice, salt, onion and meat.
Form balls of desired size or fill some peppers with the meat.
Immerse the balls or the stuffed pepper into the simmering tomato sauce. In case the meatballs aren’t covered fully, add more tomato sauce or fill it up with water. Add water sparingly as it will dilute the sauce and it needs to be cooked away at the end or thickened with some kind of starch.
Put the lid on then bring it to boil and keep simmering on low heat until the rice is cooked, for about 20 minutes.
When the rice is done, the meat is done too and the balls are ready to be taken out.
Blend the remaining tomato sauce with the onion and the pepper.
Simmer the tomato sauce further until it gets a desired thickness. Mind that it is a tad bit thinner when hot and it will thicken a bit when cooled to serving temperature.