Gluten-Free Zucchini Meatballs In Gravy
Experience the warmth of home-cooked goodness with our Gluten-Free Zucchini Meatballs in Gravy featuring tender bites of ground meat, savory cheese, and aromatic herbs. Enhanced by a light, flavorful gravy and complemented by the satisfying crunch of fresh zucchini, this dish is perfect for special dinners or quick, tempting lunches. Embrace the joy of tradition with a modern twist—every bite tells a tale of comfort and culinary delight.
Equipment
- frying pan with lid
- Food Processor
- Bowl
Ingredients
To make Meatballs
- 500 gr Beef and Pork Mince
- 200 gr Zucchini
- 150 gr Dry Gluten-Free Bread
- 60 gr Grated Parmesan Cheese
- 30 gr Cheddar Cheese
- 2 Eggs
- 1 Clove of Garlic
- 8 gr Salt
- 20 gr Parsley
- 40 gr Red Onion
- 250 ml Vegetable or Beef Stock (gluten-free)
- 15 ml Olive Oil
To make Gravy
- 250 ml Vegetable Stock (gluten-free)
- 30 gr Cornstarch
- 30 gr Butter
- The sauce from cooking the meatballs
Instructions
To knead the Meatballs
- In a food processor, combine the gluten-free bread, garlic, onion, and parsley. Process until finely chopped, achieving a homogeneous mixture in both color and texture.
- Now, using a grater, coarsely grate the zucchini and cheddar.
- In a large bowl, mix together the ground meat, grated zucchini, grated Parmesan, chopped Cheddar, salt, and eggs. Stir well until you achieve a homogeneous consistency. This can be done by hand without using any equipment.
- Gradually add the gluten-free bread crumbs until you reach the desired consistency for forming the meatballs.
- Shape the meat mixture into uniform-sized meatballs, approximately 50 grams each. You should end up with around 20-22 meatballs.
Cooking the Meatballs
- In a frying pan, heat a bit of olive oil over medium-high heat
- Sear the meatballs on all sides until they are golden brown.
- Now, add 250 ml of vegetable stock and simmer the meatballs in the broth for 20 minutes over low heat.
Preparation of the Gravy Sauce
- Transfer the meatballs to a plate and add butter and cornstarch to the cooking sauce. Mix well to avoid forming lumps. At this point, add 250 ml of vegetable broth and continue to stir. Bring it to a boil until you achieve a thick and creamy consistency.
- If you desire a silky and uniform texture, you can also use a hand blender to blend it for a few seconds.
Serve the Meatballs
- Now, reintroduce the meatballs into the gravy sauce, letting them soak up the flavors.
- You are finally ready to savor these fabulous meatballs, paired with creamy mashed potatoes, mixed vegetables, or crisp salad, the choice is yours!