Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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156 GLUTEN-FREE ENTERTaiNiNG

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Lamb Meatballs in Tomato Sauce

•Soy-free •Dairy-free •Nut-free

These meatballs are perfect tapas fare because they’re sized for nibbling.

Instead of breadcrumbs they are bound with cooked rice, making them naturally

gluten-free. Use leftover rice if you have some on hand.

For MeaTBaLLS:

1 egg

½ cup (80 g) cooked white or

brown rice

1 pound (454 g) ground lamb

4 cloves garlic, finely minced

¼ cup (16 g) parsley, finely chopped

¼ teaspoon ground cumin

¼ teaspoon ground coriander

¼ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

For SaUce:

¼ cup (40 g) finely diced white

onion

¼ cup (38 g) finely diced green bell

pepper

2 cloves garlic, minced

½ cup (120 ml) dry sherry

1½ cups (270 g) crushed tomatoes

¼ teaspoon smoked paprika

Salt and pepper to taste

To make the meatballs: In the bowl of a food processor or mini food

processor, combine the egg and rice. Pulse until the mixture is smooth.

Combine it with the lamb, fresh garlic, parsley, cumin, coriander, garlic

powder, salt, and pepper in a medium-size bowl. Use wet hands to form

the mixture into 24 small balls.

Heat a large sauté pan over medium-high heat. Brown the meatballs,

turning occasionally, until they are browned on all sides, about 5 to 7

minutes (they may not be fully cooked yet, but that’s okay). Transfer them

to a plate and set aside while you make the sauce.

To make the sauce: Add the onion, green pepper, and garlic to the pan

and sauté for about 5 minutes, or until softened. Deglaze the pan by adding

the sherry and stirring to lift any browned bits off of the bottom of the pan.

Add the crushed tomatoes, smoked paprika, and salt and pepper to taste.

Add the meatballs back into the sauce, cover the pan, and reduce the heat

to low. Let simmer for 15 minutes to finish cooking the meatballs and let the

flavors meld together.

Yield: 6 servings

Chef’s Tip

Can’t find ground lamb? Ground turkey, pork, beef, or veal would all be

delicious substitutes.

Almond Saffron Chicken

•Soy-free •Dairy-free

This unique dish features a rich creamy sauce thickened with a hard-boiled egg.

Saffron lends a delicate complexity that I just love.

1 pound (454 g) boneless, skinless

chicken thighs, cut into 1-inch

(2.5 cm) cubes

Salt and pepper to taste

2 teaspoons olive oil, divided

5 cloves garlic

½ cup (74 g) whole almonds

1 hard-boiled egg, peeled

½ cup (120 ml) dry sherry

1½ cups (355 ml) chicken stock

1 pinch saffron threads

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