Life without meatballs is like a sailing boat without sails. Let these naturally gluten free rice filled meat balls embolden us through the voyage.
As I currently have some time, I was surfing on the internet a few days ago. Trying to find fresh, exciting thoughts, inspirational dishes that I have never tested before, to treat my family with. Looking for a long time unfortunately couldn’t find too many interesting stuff. Just before I thought to give up on it, I discovered this scrumptious and easy treat by chance. It seemed so mouth-watering on its snapshot, it required instant actions.
It was not difficult to imagine just how it is made, how it tastes and just how much boyfriend might love it. Actually, it is rather simple to impress the man in terms of treats. Anyway, I went to the site: Suncakemom and followed the precise instuctions that have been coupled with great snap shots of the procedure. It just makes life quite easy. I could imagine that it is a bit of a inconvenience to take pics down the middle of baking in the kitchen as you usually have sticky hands and so i highly appreciate the commitment she placed in to build this blogpost and recipe conveniently followed.
With that in mind I’m encouraged presenting my own, personal formulas similarly. Appreciate your the concept.
I was fine tuning the original recipe to make it for the taste of my family. I’ve got to mention that it was an awesome outcome. They enjoyed the flavor, the consistency and enjoyed getting a delicacy like this during a hectic week. They ultimately asked for lots more, a lot more. Hence the next time I’m not going to make the same mistake. I’m gonna double the quantity .
This gluten free meatballs recipe recipe is from SunCakeMom.
Pour the oil into a big pot that could accommodate the balls.
Add onion with the salt and saute it until it gets a translucent / glassy look, for 2-3 minutes.
Add pepper and saute them for another 2-3 minutes.
Add the tomato and paprika then bring the dish to boil.
Mix Rice, salt, onion and meat.
Form balls of desired size or fill some peppers with the meat.
Immerse the balls or the stuffed pepper into the simmering tomato sauce. In case the meatballs aren’t covered fully, add more tomato sauce or fill it up with water. Add water sparingly as it will dilute the sauce and it needs to be cooked away at the end or thickened with some kind of starch.
Put the lid on then bring it to boil and keep simmering on low heat until the rice is cooked, for about 20 minutes.
When the rice is done, the meat is done too and the balls are ready to be taken out.
Blend the remaining tomato sauce with the onion and the pepper.
Simmer the tomato sauce further until it gets a desired thickness. Mind that it is a tad bit thinner when hot and it will thicken a bit when cooled to serving temperature.