Greek Meatballs (FODMAP)

Credit Sue Daoulas

Credit Sue Daoulas

SERVES 10

  • 1 loaf gluten free bread
  • water
  • 1 pounds lean ground beef
  • 1 pound ground lamb
  • 1 bunch scallions (green onion), finely chopped (be sure to use the green part only)
  • 2 tablespoons dried parsley
  • 1 teaspoon salt
  • ½ teaspoon ground pepper, freshly ground
  • 1 tablespoon dried mint
  • 2 large eggs, slightly beaten
  • gluten free flour (approximately 1 cup)
  • ½ cup olive oil
  1. In a large bowl, mix the meat, scallions and seasonings.
  2. Wet the bread with water and squeeze out the extra moisture. The bread should crumble easily.
  3. Crumble the bread into the meat mixture, making sure to break apart the crust.
  4. Add the eggs and mix well.
  5. Form the meat mixture into balls approximately 1 to 1½ inch in diameter.
  6. Roll each meatball in the gluten free flour.
  7. Pre-heat oil in a heavy skillet on medium high heat for approximate 8 minutes. Oil is hot enough when a drop of water pops and sizzles when dropped into the oil.
  8. Carefully place the meatballs in the skillet.
  9. Cook uncovered for 8 minutes on each side.
  10. Remove from pan and place in a heat proof dish lined with paper towel (to absorb the excess oil).
  11. Repeat cooking process until all meatballs are cooked.
  12. Makes approximately 40 meatballs.
  13. Serve hot or at room temperature.
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