You can make these start-to-finish in 30 minutes!
Our farm has the BEST veal so it's my meat of choice whenever I make meatballs. Here's another recipe I developed, using celeriac as the 'binder'. I use our farm's veal sausage but you can use unseasoned veal, too.
The recipe is written for one pound of meat but can be scaled up. I usually make 3 pounds at a time but I find it's easier to mix them in 1 pound batches which fit perfectly on one jelly roll pan. They cook so quickly I can mix up the second batch while the first is cooking and then reuse the pan.
When I gave my husband his first taste of these, his face lit up!
GlutenFree Baked Veal & Celeriac Meatballs
1 pound veal or veal sausage
1 egg, lightly beaten
1/2 c. celeriac mash OR 1/2 c. cooked celeriac, pureed + 2 T. melted ghee or butter
2 cloves garlic, grated on a microplane
1/4 c. minced onions or scallions
1/4 t. paprika
1/8 t. cayenne
SEASONING
For Italian sausage
- 1/2 t. fennel seed, roasted and ground in a mortar and pestle
- 1/8 t. dry oregano
- 1/8 t. dry savory
- 1/2 t. sage
- 1 t. salt
- 1 t. fennel seed, roasted and ground in a mortar and pestle
- 1/8 t. dry oregano
- 1/8 t. dry savory
Gently but thoroughly mix everything together. Form into 1.5" meatballs (I use a size 60, 1.5" disher). Place on a parchment or Silpat lined jelly roll pan.
Bake for 10 minutes.
Serve with toothpicks, dipping sauce (we like pesto aioli), marinara sauce, or cream sauce.
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