Meatballs (GF) with Tomato and Red Pepper Chutney
Gluten Free Meatballs
Meatballs are such fun to make and help your budget to stretch the meat portion that little bit further. We like to serve them with salad, mixed veg and with Black Mountains Preserves Tomato and Red Pepper Chutney.
Preparation time: 5-10 minutes
Meatball Browning time: 10-15 mins
Oven cooking time: 15 mins
Makes: 8-10 portions of 4-5 meatballs each.
Ingredients
500g 5% fat beef mince
500g 5% fat pork mince
3 large eggs
3 tablespoon chopped mint
1 x heaped teaspoon ground coriander
1 x heaped tsp ground cumin
1 x heaped tsp smoked paprika
1 x heaped tsp coarse black pepper
1 x heaped tsp chilli flakes
1 x heaped tsp sea salt
1 x large diced onion
500g peeled and grated celeriac (approx 1 x large celeriac) adds a subtle, celery-like flavour, with nutty overtones. This can be used as the replacement for traditional breadcrumbs, allowing the meatballs to be Gluten Free.
Rapeseed Oil for cooking
To serve: Black Mountains Tomato and Red Pepper Chutney, Salad with fresh herbs, your choice of Mixed Veg and wedge of fresh lime for a little added zing.
Method
In a large bowl mix together both meats, eggs, the fresh and dried herbs and grated celeriac
If easier mix all together in a food processer.
Shape together into balls, I use an ice-cream scoop to ease the initial shaping and it helps makes fairly even sized meatballs.
Place on greaseproof paper and at this stage cover with clingfilm, you may also want to freeze some to enjoy on another day. Allow to chill in the fridge for at least 30 mins - hour.
Remove from the fridge. The meatballs, should now be a little firmer, and this will help prevent them for breaking up in the hot pan.
Heat the oil in a non-stick pan over a medium heat and lightly fry the meatballs turning them gently, in order to brown on all sides.
Cook all the meatballs and place in an oven proof dish.
Roast in the oven at 180 for an extra15 mins, to cook through.
While meatballs are cooking, create your sides by cooking up a selection of your favourite veg and a bowl of salad leaves with extra flavours from freshly chopped mint, coriander and parsley.
To keep gluten free, serve with salad leaves, mixed veg and your favourite Black Mountains Preserves. Our favourite is the rich Tomato & Red Pepper chutney. It’s more like a salsa with the fresh zest and zing from the orange and a little spice kick!
If you are not counting carbohydrates or worried about GF options, you might like to add some freshly grilled pitta bread to your platter. Alternatively, see our recipes for our Red Onion Fougasse or Chutney & Cheese bread – both would add that extra treat!
