1,000 Gluten-Free Recipes by Unknown

Author:Unknown
Language: eng
Format: epub

Meats

351

2 Place the meatballs on the baking sheet. Bake Swedish Meatballs

20 minutes or until browned.

M A K E S 4 S E R V I N G S ( 2 4 M E A T B A L L S )

3 Whisk the cornstarch into ¼ cup of the beef

There are some classics that people never get tired of.

broth. Heat the remaining beef broth in a large

This is one of them. You can use any combination

saucepan. Add the cornstarch mixture and stir over

of ground meat you wish; in fact, I sometimes use

medium heat until thickened. Add the meatballs

combinations of ground beef, pork, or chicken for

and brandy to the pan and simmer gently 10 min-

variety and richer flavor. This dish is easily assembled

utes. Stir in the sour cream and remaining pinches

ahead of time up to the step when you add the sour

of dill, allspice, and nutmeg, but do not boil or the

cream, making it a great dish for company. Fresh dill

sour cream will curdle. Serve immediately over hot

sprinkled as a garnish is absolutely fabulous.

cooked pasta, garnished with parsley or dill.

1 pound ground beef

½ cup gluten-free bread crumbs, such as Ener-G, or

Piccadillo

homemade Plain Bread Crumbs (page 117)

M A K E S 4 S E R V I N G S

1 tablespoon chopped onion or 1 teaspoon dried

minced onion

This Cuban ground-beef dish has several variations,

1 large egg, slightly beaten

with many fascinating flavor components—savory,

2 garlic cloves, minced

sweet (from the raisins), and a bit salty (from the

3 teaspoons chopped fresh dill or 1 teaspoon dried

capers and olives). And, it can be eaten in many dif-

+ pinch for sour cream sauce

ferent ways. This versatile concoction can be used

½ teaspoon ground allspice + pinch for sour cream

to stuff peppers, eaten over cooked white rice, made

sauce

into a stew with the addition of beef or chicken

¼ teaspoon freshly grated nutmeg + pinch for sour

broth, or used as a filling for tacos or fajitas.

cream sauce

½ teaspoon salt

1 tablespoon olive oil

¼ teaspoon freshly ground black pepper

1 pound lean ground beef

1 tablespoon cornstarch

½ teaspoon salt

1 cup gluten-free, low-sodium beef broth, such as

¼ teaspoon freshly ground black pepper

Swanson’s, or homemade Beef Broth (page 675)

½ cup chopped white onion

1 tablespoon brandy (optional) or 1 teaspoon brandy

½ cup diced red bell pepper

extract

½ cup diced yellow bell pepper

1 cup sour cream or sour cream alternative, such as

1 can (14 to 15 ounces) petite diced tomatoes,

Tofutti

including juice

1 pound hot cooked gluten-free pasta, such as

1 garlic clove, minced

Heartland’s finest or Tinkyada

1 teaspoon ground cumin

2 tablespoons chopped fresh parsley or fresh dill,

1 teaspoon chopped fresh thyme or ½ teaspoon dried

for garnish

¼ teaspoon freshly grated nutmeg

1 Place a rack in the middle of the oven. Preheat

¼ cup sliced green olives

the oven to 350ºF. Line a 13 × 9-inch nonstick

¼ cup almond slices

(gray, not black) baking sheet with foil. In a large

¼ cup golden raisins

bowl, combine the beef, bread crumbs, onion,

1 bay leaf

egg, garlic, dill, allspice, nutmeg, salt, and pepper.

1 tablespoon cider vinegar

Shape into 24 meatballs, each 1 inch in diameter.

¼ cup fresh parsley, chopped, for garnish

352

1,000 Gluten-Free Recipes

1 In a heavy-duty skillet, heat the oil over medium 1 slice uncooked bacon

heat.

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