This is a delicious gluten free meatballs recipe. A take on the Sicilian classic, it is a wonderful combination of texture and flavors.
Category:Appetizer, Main Course, Side Dish
1 Package Impossible Burger “Ground Beef”
2 Cans 24 oz San Marzano Tomatoes
1/2 Cup Gluten Free Breadcrumbs (If not gluten free, you can use regular breadcrumbs.)
1/4 Cup Pine Nuts
1/2 Golden Raisins
1 Lemon (Zest)
1/2 Cup Parmesan
2 Cloves Garlic (Minced)
1 Cup Milk (It is your choice what type of milk you use. I used 2%.)
1/2 Cup Onion
1/2 TBSP Sugar
1 TSP Salt
1/4 Cup Cream
8 TBSP Butter
1/2 Whole Onion (For Sauce)
Place all of the ingredients together into a stand mixer and mix with paddle attachment slowly for 2-3 minutes until completely incorporated, or place into a large bowl and mix by hand.
Preheat oven to 550 degrees or as hot as it can go, convection even better.
Refrigerate meatball mixture for 30 minutes. This makes it easier to roll them. If you can, use an ice cream scoop for uniformity
Scoop the meatballs, placing them on an oiled sheet pan. Gently roll the meatballs until round and place them next to each other on the sheet pan. Place sheet pan with meatballs in pre-heated oven for 10 minutes. Remove and allow to cool to room temperature, unless you’ve prepared the sauce first. Then just spoon the cooked meatballs directly into the sauce and simmer for 45 minutes.
Directions for the Sauce:
Place tomatoes, butter, cream, and salt to taste in a pot on medium high heat. Allow everything to mix together and melt. Once the meatballs have been put in the pot, lower the heat to low/medium and leave for 45 minutes. Once they are done, cover the meatballs in parmesan cheese and serve immediately.