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

2 eggs

Juice of 1 lemon

Salt to taste

  1. In a medium bowl, mix together the ground beef, onion, salt, pepper, parsley, mint, and rice.

  2. Shape the mixture into balls a little smaller in size than a ping-pong ball. You’ll have about 24 meatballs.

  3. Dust the meatballs lightly in cornstarch.

  4. 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.

  5. In a medium mixing bowl, use the mixer to whip the eggs for 2 minutes. Add the lemon juice.

  6. Remove the pan with the meatballs from the stove.

  7. Add 2/3 of the meatball broth, in a slow steady stream, to the eggs, whipping constantly. Taste the sauce; add salt to taste.

  8. 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.

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