Sunday, January 20, 2019

RECIPE: GF Baked Veal & Celeriac Meatballs

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
Makes 40 1.5" meatballs (walnut size)

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
For breakfast sausage
  • 1/2 t. sage
For unseasoned veal
  • 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
Preheat oven to 375F.

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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