mini meatballs?

[Guest guest]

Anyone have a good recipe for mini meatballs that doesn't contain potato

flakes? My daughter is stuck on spaghetti and meatballs as a late night

snack. I was asleep last night and my husband gave dd the regular

stuff. I'm about to throttle him. Are any of the pasta sauces that

have mini meatballs gfcf?

Thanks,

Dawn

Register to win $50 in FREE Usborne Books, view the catalog, or host an

e-show!

http://www.ubah.com/A1807

[Guest guest]

| Anyone have a good recipe for mini meatballs that doesn't contain potato

| flakes? My daughter is stuck on spaghetti and meatballs as a late night

| snack. I was asleep last night and my husband gave dd the regular

| stuff. I'm about to throttle him. Are any of the pasta sauces that

| have mini meatballs gfcf?

My daughter eats mini meat balls all the time. Here's what I do.

Stewed Meatballs

Take 2 lbs. ground turkey or chicken (or other), mix in some sea salt or Real

Salt, some pure garlic powder if tolerated, then roll the raw meat into little

balls and drop them into gently boiling water. When all the meatballs are made,

put the lid on the pot (I use an enamal cast iron to avoid metal exposure) and

simmer for an hour. Cool, refrigerate in some broth and use as needed. I

reheat these in a teflon-type frying pan (without knicks in the coating). You

can form patties this way too. Save extra broth for soups.

I've been using those Glad see-through 'cheap' containers they started selling a

while ago and I can really SEE what's in my refrigerator now. I get my meat

from Whole Foods because it's additive-free and hormone-free. If you have to

use grocery store meat, get the ground turkey from the freezer section (in

tubes) because it's additive free. The stuff in the regular meat section seems

to contain some kind of 'natural flavor' pollutant which bothers my daughter.

You can grind your own meat in a cuisinart too, which would be cheaper and

probably healthier. I'd rather feed her stewed chicken/turkey, but texturally

she prefers these. Without any filler, these are tender and tasty if stewed for

a length of time. If you are using tomato sauce (which I don't due to phenols)

then you can stew meatballs in the tomato juice for added flavor. If you

absolutely must use a filler, try using a gluten free flour. It will absorb the

moisture as well as breadcrumbs would.

The other day, just as I was about to get my hands gunky with raw meat and

thinking about how many times I'd have to wash my hands during this process due

to interruptions, my eyes rested on my old cookie dough scoopers and - finally -

I realized that I could use them for the meatballs! The dough scoopers weren't

cheap ($10 maybe) and I got them at a cooking store. They look like mini ice

cream scoops, with the

little piece of curved metal that sweeps across the bowl of the scoop to push

the stuff out. They work really well for both cookies and for the raw meat.

The only trick is to keep the dough/meat inside the bowl of the scoop and not on

the outside where it will stick and keep the ball of stuff from falling out.

Using my little scoop has saved me about 5 minutes during meatball prep, and my

hands stay clean. The only drawback is you can't feel little bits of bone,

which I sometimes found when I bought ground turkey in tubes at the grocery

store.

K.