Gluten Free Meat-Free Meatballs
Tasty meat-free meatballs. Serve with gluten-free pasta and sauce, or with a delicious green salad and a nicely chilled glass of wine. Delicious!
Ingredients
- 250g fresh Portobello mushrooms
- 1 onion chopped finely
- 2 cloves garlic, crushed
- 1 cup arborio rice
- 1 litre chicken or vegetable flavoured stock
- ½ cup fresh mixed herbs, finely chopped
- ½ tsp salt
- 1 egg
- ½ cup gluten free breadcrumbs
Method
- Bring the stock to the boil, add the arborio rice and simmer for 15 minutes. Once cooked, strain and leave to cool completely.
- In the meantime, use a food processor to mince the mushrooms down to about the size of grains of rice
- Gently cook the onions until translucent
- Add the garlic and cook for another minute
- Mix everything together in a bowl (I find my hands are the best way to do this to make sure everything is combined properly)
- Using either a dessertspoon or tablespoon as a measure, make “meatballs” out of the mixture pressing together reasonably firmly to make sure they stick together
- Heat some oil in a pan and cook the meatballs turning regularly until they are browned
- Put into the oven at 150 Celsius and bake for another 20 minutes
- Serve with pasta sauce and spaghetti
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