Just because you can't eat traditional spaghetti with meatballs, you can still enjoy the meatballs. For these rich gluten-free meatballs, use the most porous gluten-free bread you can find for toasting.
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Preparation time: 15 minutes
Cook time: 40 minutes
Yield: 4 servings
2 slices porous bread, toasted
1 pound lean ground beef
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
2 tablespoons butter
3 ounces (1/2 of a 6-ounce can) tomato paste
1/2 teaspoon sugar
1/2 cup red wine
1-1/2 cups water
Crumble the toast into a medium bowl. Add the ground beef, egg, salt, pepper, and garlic. Mix thoroughly.
Form the meat mixture into small balls, and then roll into football-shaped ovals. You should have about 24 meatballs.
In a large skillet over medium heat, brown the meatballs in butter, turning frequently.
Add the tomato paste, sugar, red wine, and water, cover, and simmer for 30 minutes, adding more water only if needed.
Per serving: Calories: 310; Total fat: 14g; Saturated fat: 7g; Cholesterol: 137mg; Sodium: 478mg; Carbohydrates: 12g; Fiber: 2g; Sugar: 4g; Protein: 26g.
