Gluten Free Glazed Meatballs

akes 60 1 1/2′′ meatballs or 125 1′′
3 lbs. ground beef
2 eggs or 4 egg yolks, beaten
3/4 cup gluten free bread crumbs (I used gluten-free  
oat flour.)  
1 teaspoon onion powder
6 Tablespoons gluten free Worcestershire sauce (I use
 Lea & Perrins)
 salt and pepper to taste
1.  Mix all of the above ingredients together in a bowl.
2.  Shape into 1 1/2′′ to 1 3./4 round balls; place on a parchment or wax paper lined
baking pan; set aside.
3.  Preheat a large pan with oil; and add several meatballs.
4.  Roll the meatballs around in the pan so that they do not become flattened. Cook
until brown and no longer pink inside, about 10 minutes.
Gluten Free Glazed Meatballs Sauce
1 Tablespoon butter  
1 ½ cups jam, flavor of choice (I used strawberry.) Use sugar-free, 100% fruit or regu-lar, depending upon your tastes or food sensitivities.  
3 Tablespoons gluten-free Worcestershire sauce (I use Lea & Perrins)
1.  Add all ingredients into a large, shallow skillet.
2.  Heat and whisk together until well combined and heated thoroughly.
3.  Add meatballs and toss until well coated.  
4.  Serve warm.
Another alternative glaze recipe is to boil a package of frozen or equivalent amount of
fresh cranberries, 1 cup water, 1 cup sugar, Worcestershire sauce; cook for about until
cranberries burst (15-20 minutes). Strain through a mesh strainer. You may also add
about 1/8 teaspoon pepper flakes, a little hot sauce, or chipotle sauce for a little heat.
Use all ground beef; a portion of ground beef and pork; or ground turkey.

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