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 lately have a little time, I was looking on the internet the other day. In need of fresh, stirring ideas, inspiring recipes that I’ve never tested before, to surprise my loved ones with. Searching for quite some time unfortunately couldn’t discover lots of interesting things. Just before I thought to give up on it, I came upon this tempting and easy dessert simply by accident on Suncakemom. The dessert looked so yummy on its snapshot, that called for immediate actions.
It was not difficult to imagine just how it is created, how it tastes and just how much boyfriend might want it. Mind you, it is extremely easy to please the man when it comes to treats. Anyways, I got into the blog and simply followed the step by step instuctions that have been combined with nice images of the procedure. It just makes life less difficult. I can suppose it is a bit of a inconvenience to shoot snap shots in the middle of baking in the kitchen as you may most often have gross hands so I pretty appreciate the effort and time she placed in for making this post and recipe conveniently followed.
With that said I’m empowered presenting my very own recipes in the same way. Many thanks the thought.
I had been fine tuning the main formula create it for the taste of my family. Need to mention it absolutely was a great outcome. They prized the flavor, the thickness and loved having a sweet like this in the middle of a hectic workweek. They basically asked for even more, a lot more. Hence next time I’m not going to make the same mistake. I am going to twin the volume to make them pleased.
The gluten free meatballs recipe recipe is provided by 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.