These meatballs are just great for so many different dishes.
You can eat them on glutenfree bread, as a meatball sandwich.
You can add them to a salad, to make it a bit more rich.
Or, you can go all the way and cook some great glutenfree pasta (and mix the pasta with a bit of dairy free ‘butter’ and dairy free ‘parmegiano’) and then make a nice passata and put these meatballs on top…
It’s yummy either way!
INGREDIENTS
- Minced beef 300 grams
- Broad-leaved parsley - a handful of chopped
- Garlic - half a clove
- Eggs 2
- Pepper 1 teaspoon
- Salt 2 teaspoons
- Glutenfree flour 100 grams
- Olive oil 4 tablespoons
HOW TO
Mix 300 grams of minced beef, a handful of chopped broad-leaved parsley, half a clove of garlic, salt and pepper, and the 2 eggs in a bowl.
Depending on the size of the eggs, you might need a bit more egg. You will need a mix that is firm, but still moist.
I make it very moist (more egg), but only so much that I can still shape the meatballs with my hands.
When the mix is ready, shape little balls with either your hands or a spoon.
Up to you whether you want to make the classic large meatballs or make little cute ones.
Put the balls into a plate/bowl with the glutenfree flour and roll them in it, then add them to a pre-heated pan of olive oil and give them approximately 5-6 minutes on each side.
You can always check if they’re ready by cutting one of them in two.
