Breadcrumbs add tenderness and texture to meatballs, but it’s hard to find a gluten-free source. I found Canyon Bakehouse 7 Grain Bread at King Soopers, and the best part? NO canola or soybean oil, AND this bread is made in Loveland! Gluten-free breads are notoriously tasteless, but this one is one of the better ones in my opinion.
I’ve made meatballs without bread crumbs previously, but they are a little bit tough. I cut the crusts off of the bread, and then into 1/4 inch pieces to add to the mixture. I’m pleased with the result. Try these–we’re having them on Christmas Day as an appetizer. Merry Christmas!
Sweet and Sour Turkey Meatballs
For the Meatballs:
2 lbs ground org turkey
1 ½ cups gluten-free bread crumbs (I use Canyon Bakehouse, 7 Grain Bread, gluten-, soy-, dairy-
1 cup finely minced onion
1 ½ tsp garlic powder
1 ½ tsp sea salt
Mix the ingredients together in a large bowl. Shape into 1-1 ½ inch meatballs and set on a sheet try. Brown in hot avocado or almond oil on all sides. Drain on paper towels. They may not be cooked all the way through. Just brown for now, then finish in the sauce.
For the Sauce:
2 small cans Dole pineapple juice, unsweetened
1 tbsp coconut aminos or org tamari (soy sauce, gluten-free)
¼ cup unseasoned rice or apple cider vinegar
¼ cup coconut sugar
¼ cup arrowroot
¼ cup water
2 cups fresh pineapple
1 red bell pepper, diced
Heat the juice, tamari, vinegar, coconut sugar in a saucepan. Stir the arrowroot into the water in a small bowl, and add to the sauce ingredients. Bring to a boil, stirring often as the sauce thickens.
Meanwhile, heat 1 tbsp avocado or almond oil in a large skillet and add the diced bell pepper with a pinch of sea salt. Cook on medium heat until softened. Stir the meatballs into the skillet, and add the sauce. Cook over medium low heat for about 10 minutes to finish the meatballs.
These can be served over hot brown rice as an entrée or served in a chafing dish with toothpicks as an appetizer.