Recipe by Laureen at Fox in the Kitchen
Summary: A versatile recipe that you can fry, or bake, serve as an appetizer, or as a main course, or change the sauce up for a completely different taste.
- 1/4 Cup gluten-free bread crumbs, or puffed rice cereal, crushed, or finely ground in a food processor
- 1 carrot, grated
- 1 lb ground turkey
- 2 Tbsp water
- orange zest, from one small orange
- oil for frying
- 1 medium onion, caramelized
- 2-3 cloves garlic, minced
- 1 can (398 ml, 14 oz) tomato sauce
- 1/3 Cup water
- 2-3 Tbsp honey or agave syrup
- 1/4 tsp Siracha hot sauce, optional
- 1 1/2 Tbsp gluten free tamari
- 1 Tbsp white balsamic vinegar
- 2 Tbsp cornstarch, or starch of choice
- In a medium bowl, combine the meatball ingredients until just blended.
- Roll into small meatballs, about 1 inch to serve as appetizers, or large, up to 2 inches, to serve as a main course. Fry meatballs in a large frying pan, on medium-high heat. Turn to brown on all sides. Meatballs will be done, when lightly browned on outside and no longer pink on the inside.
- Meanwhile, combine the sauce ingredients in a medium saucepan. Heat on medium-high heat until sauce thickens, about 10 minutes, turn heat down to simmer.
- Gently stir cooked meatballs into sauce. Allow to simmer in the sauce for at least 15-20 minutes to allow the flavours to meld.
- Serve hot. With toothpicks, as an appetiser, or spooned over mashed potatoes or rice as a main course.
- Double the recipe and freeze leftover meatballs in the sauce for a quick heat and serve meal.
- For an Asian inspired dish, serve meatballs with a ginger-sesame sauce.
- For a Tropical flavour, serve meat balls with an Orange Pineapple sauce, or a Pina Colada Dipping sauce.
- Prefer to bake the meatballs instead of frying? Bake the meatballs on a parchment lined baking sheet at 350°F for about 15-20 minutes. Roll the meatballs over, and bake for another 15-20 minutes. Meatballs will be done when lightly browned on outside and no longer pink on the inside. Serve hot with sauce.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet tags: Gluten Free | Refined Sugar Free | Omnivore
Number of servings (yield): 2-4
To see a text listing of Laureen's gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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