Wednesday, October 20, 2010

Gluten Free Mini Meatballs

These little meatballs are a sure-fire hit at any party.  They can be served as an appetizer in a chafing dish or slow cooker (on toothpicks), or can be served hot on their own.  Everyone is always asking for the recipe.  Now everyone can ask you for the recipe too.

Mini Meatballs:

2 lbs lean ground beef (1000g)
2 eggs
1 cup fine gluten free bread crumbs
6 Tbsp chopped parsley
1 cup chopped onion
Salt and pepper to taste
2 tsp Worcestershire sauce*

NOTE:, Canadian Worcestershire sauce contains gluten whereas the UK and US brands do not.  Please check the origin of your sauce.  This ingredient can be omitted or you can use a homemade Worcestershire sauce if desired.  Recipe for homemade Worcestershire sauce to follow soon.

Chili Grape Sauce:

12 oz bottle chili sauce
10 oz jar grape jelly
1 tsp lemon juice
2 tbsp brown sugar
1 tbsp gluten free soy sauce

Mix ground beef with eggs, bread crumbs, parsley, onion, worcestershire sauce, salt and pepper. Roll into small balls, no more than one inch in diameter.  Heat chili sauce, jelly, lemon juice, brown sugar and soy sauce in a large pot.  Bring to a boil and add uncooked meatballs.  Simmer meatballs in sauce for at least 30 minutes or until all meatballs are cooked through.

These can be made days ahead and either frozen or refrigerated the night before.  Delicious!

1 comment:

  1. My family really enjoyed these. I used "The Wizard's" organic wheat-free Vegan Worcestershire sauce (USA product, purchased in Canada).