Life without meatballs is like a sailing boat without sails. Let these naturally gluten free rice filled meat balls embolden us through the voyage.
As I most recently have some time, I had been looking on the internet the other day. On the lookout for fresh, challenging tips, inspiring dishes that I have never tried before, to surprise my loved ones with. Searching for quite some time unfortunately could not discover lots of interesting stuff. Just before I wanted to give up on it, I ran across this yummy and easy dessert simply by chance on Suncakemom. It seemed so yummy on its snapshot, it required quick action.
It had been not so difficult to imagine the way it’s created, its taste and how much my hubby will enjoy it. Mind you, it is quite easy to impress him in terms of treats. Anyways, I got into the webpage and simply used the step-by-step instuctions which were coupled with superb pictures of the method. It just makes life faster and easier. I can imagine that it’s a slight inconvenience to take pics in the midst of cooking in the kitchen because you normally have gross hands and so i really appreciate the hard work she devote to build this blogpost .
With that in mind I’m encouraged to present my very own recipe in a similar way. Appreciate your the concept.
I was fine tuning the initial formula to make it for the taste of my loved ones. I can mention it absolutely was a great success. They enjoyed the flavour, the structure and loved getting a treat like this in the midst of a lively week. They ultimately asked for even more, more and more. So next time I am not going to commit the same miscalculation. I’m likely to multiply the volume to make them happy.
This post is based on gluten free meatballs recipe from SunCakeMom
Pour the oil into a big pot that could accommodate the balls.
Add onion with the salt and saute it until it gets a translucent / glassy look, for 2-3 minutes.
Add pepper and saute them for another 2-3 minutes.
Add the tomato and paprika then bring the dish to boil.
Mix Rice, salt, onion and meat.
Form balls of desired size or fill some peppers with the meat.
Immerse the balls or the stuffed pepper into the simmering tomato sauce. In case the meatballs aren’t covered fully, add more tomato sauce or fill it up with water. Add water sparingly as it will dilute the sauce and it needs to be cooked away at the end or thickened with some kind of starch.
Put the lid on then bring it to boil and keep simmering on low heat until the rice is cooked, for about 20 minutes.
When the rice is done, the meat is done too and the balls are ready to be taken out.
Blend the remaining tomato sauce with the onion and the pepper.
Simmer the tomato sauce further until it gets a desired thickness. Mind that it is a tad bit thinner when hot and it will thicken a bit when cooled to serving temperature.