Meatballs- chicken lamb or pork
Everyone needs a good recipe for meatballs. See the tips below for variations. handful of coriander chopped sea salt freshly ground pepper
Method
- 1
Step 1
mix all together and form meat balls- size is up to you- mine are normally 2/3 of a golf ball in size. Add more breadcrumbs or use corn starch if your mince is too wet.
- 2
Step 2
Mix a packet of ready made mizo soup or 1 cube of your favorite yeast free bouillon or gluten-free stock with enough water to cover. Add your meat balls, bring to boil and cook for 25 minutes over medium to low heat.
- 3
Step 3
At this point you can either add directly to soup, freeze in some of the cooking broth or add to your tomato sauce for a good pasta or gnocchi dish.
- 4
Step 4
You can even brown these in a bit of butter or oil, just to make them look pretty in a pasta sauce.
Good to know
I prefer chicken, but sometimes I will use the really good pork sausages we get from the butcher. The meat is not too finely minced- that is key. Then I leave the seasoning out completely. They are normally very good with a pasta sauce. You can make these to fit your favorite combination of spices- ground coriander and cumin in equal amounts is another favorite with salt and pepper for the lamb version- leave out the pine nuts then. Or use dill, chopped pistachios and a bit of crumbled feta as a combination with salt and pepper for the lamb. You can also try a chopped red chili with ruccola The picture is of my latest meatballs, not boiled, but fried in a bit of sesame oil instead. It adds fat, but to serve as an appetiser or with a lunch box, they are perfect.
Hungry for more allergy-friendly ideas?
The library is growing every week — new recipes, swaps and stories.