Saturday, October 1, 2011

Sweet and Sour Meatballs and Review

I am usually a "make it 100% from scratch" kinda girl. But sometimes you don't have the time or all the ingredients to fully make something from the ground up. That is why I was super happy to find Porta Mangiare had a gluten-free Meatball mix! What a nice thing to have in your cupboard!

This post is for the Red meat eater. As you know I am not a red meat eater, but my Family is! This is so perfect for me to have on hand. On their site they explain why they added a gluten free meatball mix to their already high end gourmet mixes. They said "The principal ingredient in Italian meatballs is bread or breadcrumbs. For the millions of people affected by Celiac disease, the traditional preparation is off-limits. True, there are Gluten Free breads, but the flavor and texture are not quite the same. After experimenting with gluten free alternatives, we arrived at a potato-based ingredient to take the place of the breadcrumbs. The results were amazing and there are probably as many customers who buy this product just because it tastes great as there are who need to use it as part of a gluten free diet." They are also earth friendly because all of their packaging is recycleable.
Working with this mix was extremely easy. The best part though...the entire family loved the meatballs. I did not go with traditional spaghetti and meatballs. I decided to make sweet and sour ones that you can serve over rice. They were a huge hit, and they were gluten free. I am going to keep this mix on hand from now on when I have had a busy day and I just don't have the energy to do it all on my own. Thank you Porta Mangiare for having such a great gluten free product available.

Here is how I made the Sweet and Sour Meatballs:
1 pound beef
2 eggs
6 oz Romano cheese
3 TBSP milk
porta mangiare gluten-free meatball mix

1 cup water
½ cup cider vinegar
½ cup ketchup
2 tablespoons corn starch
1 cup brown sugar
2 tablespoons braggs amino acids (you can sub gluten free soy sauce here)

Directions:
Preheat oven to 350 degrees. Combine the mix, eggs and milk and let soak for 5 minutes.
 Then add the cheese and meat and mix well.

Shape into balls about 1 1/2 inches in diameter by rolling between the palms of your hands.
Place the meatballs in an ungreased baking pan and cover the bottom with parchment paper, and bake at 350 for 20 minutes.

In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar, and braggs.
Pour over the meatballs, allow sauce to thicken— continue to heat until the sauce just starts to bubble.

These can be served on toothpicks as a nice appetizer

or as a meal with sticky white rice!
Everyone loved them! Even the boy! Here is the very rare picture of the boy eating:
                                                                     All Done!
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