Gluten Free Meatballs in Red Sauce

18 Mar

GF Pork Meatballs


For the red sauce:

  • olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • pinch of salt
  • 2 bay leaves
  • 1 28-oz can roasted tomatoes

For the meatballs:

  • 1 lb ground pork
  • 1/4 c almond flour or almond meal
  • handful finely chopped fresh parsley
  • 1 tsp whole cumin
  • 1 tsp whole coriander
  • 1 tsp whole fennel
  • 2 big pinches of salt

1. Coat the bottom a large pan (I wish I had a Dutch oven) with olive oil over medium heat. Add the onions, garlic, pinch of salt, and bay leaves and cook until just beginning to brown on the edges, then add the tomatoes and stir. If using whole roasted tomatoes, crush them with your hands as they go in, or use a wooden spoon to break them up as they cook.

2. While the tomato sauce begins to reduce (or in my case, the night before because I knew my evening before cooking would be insane), use a mortar and pestle (or spice grinder) to grind the cumin, coriander, and fennel. Mix the spices and the rest of the meatball ingredients together in a medium bowl and combine with your hands until about evenly mixed. Form the meat mixture into balls – I like them slightly smaller than a golf ball, makes them more manageable.

3. Nestle the meatballs in the tomato sauce, reduce heat to medium-low, and cover. Cook about 30 minutes, flipping the meatballs at about the halfway point. You can check for doneness by cutting into one of the meatballs to see if it is cooked all the way through. Remove the bay leaves before serving.

Serve over pasta or polenta, or keep it grain-free and serve alongside steamed or roasted veggies. I topped our gluten free pasta with green onion and some shaved parmesan.


2 Responses to “Gluten Free Meatballs in Red Sauce”

  1. Julie March 19, 2013 at 1:14 pm #

    I will so try this…maybe with ground chicken or turkey. And, you seriously need to get a dutch oven. But don’t skimp…buy either a Le Creuset( cast iron) or an Emile Henry (clay)I have both and they are great. I bought a cheaper version (made in china) originally, and had to buy the other two later. It does make a huge difference in how the flavors develop. You will never cook the same 🙂

    • Lindsey Ebinger March 19, 2013 at 1:22 pm #

      Thanks, Julie! The red sauce was a bit weak– I prefer more herbs and didn’t have any tomato paste to add to it. The dutch oven is on the list for sure, but I can’t decide between oval or round. Any thoughts?

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