Thursday, November 12, 2009

gluten-free meatballs.

Meatballs are surely chameleons. You can add so many different flavors and spices that no meatball need ever be the same. Here's my version, which I add to or subtract from every time. They're also gluten-free.

1/2 lb. ground beef
1 egg, gently mixed
2 cloves of garlic, minced
1/3 heaping cup gluten-free bread crumbs
1/4 tsp cinnamon
1 tsp thyme
1/4 cup parmesan cheese, grated
Salt and Pepper

Mix all ingredients together by hand, shape into balls and cook over medium-low heat in olive oil. Finish off the meatballs by simmering in tomato sauce, and serve over brown rice spaghetti to keep this meal gluten-free. I served with a salad made up of baby romaine and lamb's lettuce.

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