Meatballs. Tiny, plump, bite sized mouthfuls of spiced, meaty goodness. Serve with a rustic tomato sauce and pasta. Skewer them for parties. Dip them in Tzatziki and serve with a warm potato salad. Cut up and use to top pizzas. They are just yummy, packed full of the goodness of red meat and a little spice for heat. All ages are a fan of these little portions of gluten free goodness! 

Gluten Free Recipe: Meatballs

600g beef mince

1/2 onion, grated or finely diced

1/2 cup rice or gluten free bread crumbs

handful parsley, finely chopped

1tblspn gluten free pasta or tomato sauce

2 garlic cloves, minced

1 egg

1/8tsp cinnamon

Pinch cayenne pepper

salt

In a bowl mix together all ingredients until combined. Roll into balls, they shrink a little so keep this in mind. 

Heat a large, heavy based saucepan and add a generous amount of olive oil to completely coat the base. The meatballs soak up a lot of oil so more is better than less here! Add meatballs to pan, careful the oil spits. Reduce heat to medium and cook for 5 minutes. Turn meatballs with tongs and continue cooking for another 5 minutes.  continue turning until browned and cooked through. The meatballs will keep cooking once removed from the heat so don't overcook them, you want them a little juicy. 

Allow to cool and serve as you wish. 

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