Gluten Free Italian Meatballs
I love to cook and this year for Christmas my dad got me this amazing pan! It’s the 12 inch skillet that matches the rest of our Pampered Chef set. When he got it for me he joked that Gordon Ramsay was going to deliver it and cook three meals – well, here’s the first Gordon inspired meal. Oh, and I’ve two more on the way this week. Dad, he delivered! xo
Servings: 16
Ingredients
- 400 g of ground turkey
- 1/2 a bunch of flat leaf parsley
- splash of vegetable stock
- 2 tablespoons of grated parmesan
- 3 tablespoons of rice breadcrumbs
- milk to cover breadcrumbs
- 2 cloves of garlic minced
- 14 oz can of chopped tomatoes
- 2 shallots finely chopped
- 3 garlic cloves
- 1/2 a red chili finely chipped
- 1 small bunch of basil
- 1 tab of oregano
- 2 tablespoons of gluten free flour
- grape seed oil
Instructions
- First, gather your ingredients and set the oven to 350 degrees.
- In a small dish soak the breadcrumbs in milk. Let stand while you get the sauce going.
- In the pan, with a tablespoon of grape seed oil, cook the shallots, 2 gloves of garlic and the chili.
- Cook for about 2-3 minutes and then splash with the vegetable stock.
- Add in the tomatoes, basil and oregano. Cover and simmer for 5-10 minutes.
- Time for the flat leaf parsley. In the food processor mix the ground turkey with the parsley, parmesan, garlic and soaked breadcrumbs.
- Then roll into 1 inch balls and dust with gluten free flour.
- I used my 10 inch skillet to fry them in some grape seed oil.
- Once they are nice and brown, add to the sauce and bake in the oven for 10 minutes.
- Done! Eat with rice and you'll be so content.