How to Boil Gluten-Free Meatballs in Lemon Sauce
How many times in your life have you boiled meatballs? If the answer is zero, you’re in for a taste treat. As these gluten-free meatballs cook, their flavor converts the water in the pan into a wonderful broth.
Tools: Dutch oven, electric mixer
Preparation time: 15 minutes
Cooking time: 35 minutes
Yield: 4 servings
1 pound lean ground beef
1 small onion, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh parsley
1/2 teaspoon dried mint
1/4 cup uncooked rice
3 tablespoons cornstarch
1 tablespoon olive oil
Juice of 1 lemon
Salt to taste
In a medium bowl, mix together the ground beef, onion, salt, pepper, parsley, mint, and rice.
Shape the mixture into balls a little smaller in size than a ping-pong ball. You’ll have about 24 meatballs.
Dust the meatballs lightly in cornstarch.
Place the meatballs in a Dutch oven and add enough water to cover them. Add the oil. Bring the water to a boil, and then lower the heat to medium-low and let the meatballs simmer for 30 minutes.
In a medium mixing bowl, use the mixer to whip the eggs for 2 minutes. Add the lemon juice.
Remove the pan with the meatballs from the stove.
Add 2/3 of the meatball broth, in a slow steady stream, to the eggs, whipping constantly. Taste the sauce; add salt to taste.
Pour the lemon sauce over the meatballs and the remaining sauce in the Dutch oven and cook for 2 minutes over very low heat. (Don’t permit the mixture to boil or the eggs will curdle.) Serve immediately.
Per serving: Calories: 337; Total fat: 13g; Saturated fat: 5g; Cholesterol: 188mg; Sodium: 248mg; Carbohydrates: 18g; Fiber: 1g; Sugar: 1g; Protein: 35g.