I linked back to my breadcrumb recipe, I feel like a pro! :)My husband's family is Italian, so I've been making meatballs since before Emily was born. The original recipe calls for beef and lots of garlic, both of which Emily can not have. If you make these and you are able to have garlic then add a little garlic powder to the meatballs themselves, and a couple of cloves of crushed garlic to the sauce. Also, these are best when simmered in the sauce for a couple of hours, but if you only use a few at a time (like we do) then freeze the meatballs without the sauce so they will be easier to portion out later.
Meatballs
1 ¼ lbs Ground turkey
½ t Salt
¼ t Black pepper
½ t Onion powder
¼ c Gluten free bread crumbs
Mix well. Roll into walnut sized balls. Bake at 350 degrees for 30 minutes.
Pour a jar of allergen free marinara sauce into a large pot. I'm on a pretty tight budget right now so I used Hunt's canned sauce. I've never used canned sauce before but it was actually pretty good. If you are using garlic then crush a couple of cloves into the sauce now. Add the meatballs and stir them in. Simmer on low heat for about 2 hours, stirring occasionally to make sure it doesn't burn or stick to the bottom. Serve over your favorite pasta. We use Tinkyada rice pasta.
I'll have to try this recipe. Thanks for sharing this! BTW, I also loved your flower shaped bread idea. Sounds like the perfect thing for the burger my daughter will bring to her friend's party tomorrow.
ReplyDeleteThese are yummy, thanks for the recipe. It was exactly what I was looking for. I now have a couple dinner's worth in the freezer.
ReplyDeleteYou are both very welcome, and thanks for stopping by! :)
ReplyDeleteUr husband gave me this blog addr when doing blood draw on my toddler who has life-threatening food allergies to egg, dairy, peanuts, tree nuts and shellfish. I CANNOT COOK!!! - but I can follow a recipe! Thank you for both of you sharing this website with me. Question-do you have alternative for "non-dairy margerine"? My son is "regularly allergic" to all legumes - soy, beans, peas, and corn and carrots too. Most of those non-dairy products are soy based. -thx RL
ReplyDeleteHello,
ReplyDeleteand thanks for stopping in! I have heard you can get a dairy and soy free margarine called Mother's Margarine that is Kosher and only available once a year, around Passover. I have never seen it in Bend, so you would probably have to order it somehow.
Other than that, it depends on what you are using it for, I will list a few ideas here:.
For pan frying foods olive oil is a good choice because it adds a little flavor.
If you are making something like rice, mashed potatoes, or some kind of casserole,a nice rich (allergen free) chicken broth can add richness.
For baking use Spectrum palm shortening. It's great, and somehow seems to give a "buttery" flavor to baked goods! You can buy it at Nature's health food store, Whole Foods, and even at Fred Meyer in their health food department.
As for topping toast and pancakes and such, my daughter just goes straight for jam and syrup. We leave the margarine off completely.
I hope this helps (and I hope it wasn't so long that I lost your interest). If you have any more questions I would love to hear from you! You can also email me at cgweber@bendbroadband.com
thanks for this great recipe! My kids loved it.
ReplyDeleteYou are so welcome, thanks for stopping by!
ReplyDelete