Naturally Gluten-Free Meals
GINGER CRANBERRY MEATBALLS
INGREDIENTS
1 Lb Ground Beef
½ Lb Ground Pork
1 Clove Garlic, smashed
1 Sweet Potato, shredded
1 Pkg Mushrooms, chopped fine
1 Onion, chopped fine
5-6 Slices Bacon, crisp, chopped
Italian Seasoning, Sea Salt & Pepper to taste
1 cup Ginger Cranberry Sauce (recipe below)
INSTRUCTIONS
Preheat Oven 350F
Baking Sheet lined with parchment paper
Arrange the bacon slices in a single layer on the pan.
Place the pan in the preheated oven and set the timer for 20 minutes. Once the
timer goes off, flip the pieces of bacon in the pan and return to the oven to
watch for your perfect doneness.
Continue to bake for another 5-10 minutes depending. Once done, quickly
transfer the bacon to several layers of paper towel to drain and cool. You can
toss the bacon grease and parchment paper and reline the pan or leave it as is
for baking the meatballs.
In a Cuisinart, give the beef & pork a quick spin,
and transfer the meat to a large bowl for mixing. Peel & wash the sweet potato and the
onion, cut into small pieces and chop fine in the Cuisinart, then add to mixing
bowl. Break up the bacon and give it a
quick spin in the Cuisinart. Add the bacon pieces to
the bowl along with the chopped mushrooms, garlic Italian seasoning, salt & pepper to taste and mix well. Using a
small cookie scoop or teaspoon, scoop the meatball mixture and shape into
meatballs and arrange on the baking sheet and bake for 25 minutes.
Remove the meatballs from the oven and transfer them to a
crockpot or large skillet over medium heat.
Add Ginger Cranberry Sauce and mix gently to coat meatballs. Allow simmering until ready to eat, or sauce
begins to thicken and caramelize.
Ginger Cranberry
Sauce
INGREDIENTS
10 Oz. Frozen Cranberries
2 Apples or Pears, peeled & chopped
½ Tsp Ginger, grated
1 Orange, zest & juice
Sea Salt
¼ Cup Honey
INSTRUCTIONS
Combine all ingredients medium pot and cook over medium
heat, stirring occasionally until the cranberries begin to break down. Smash gently
with a fork, or pulse once or twice with a stick blender. Taste test, and if it’s too tart, add a
little more honey. Continue to simmer
until the sauce thickens a bit. Sauce
can be made in advance and stored in a glass jar the refrigerator until needed.
NOTE: Always read labels carefully
CarolAnne Le Blanc
Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com
Gluten-Free Travel: https://glutenfreeinflorida2.blogspot.com
No comments:
Post a Comment