Gluten Free Meat-Free Meatballs

Gluten free meat-free meatballs
Gluten free, meat-free meatbals

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!

  • 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
  • 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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