Italian Meatballs

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Italian Meatballs

 

1-1/2 c gluten-free flour (such as brown rice flour)

2 c fresh gluten-free bread crumbs (may substitute quinoa flakes or

cooked quinoa or millet)

1 c walnuts, chopped

1 tsp sweet basil

1 tsp ground marjoram

1/2 tsp garlic powder

1 c water

1 c slivered almonds

1 Tbsp food yeast flakes

1/4 c lemon juice

2 oz jar pimento, chopped

1 1/4 tsp salt

1 tsp onion powder

1/4 tsp garlic powder

 

Combine gf flour, bread crumbs, walnuts, marjoram, and

garlic powder in large mixing bowl, mix well.

 

Blend 1/2 c water and the almonds until very smooth, 2-3 minutes on

high speed. Add the remaining water and ingredients and blend until

smooth. Add to the ingredients in the mixing bowl and mix well.

 

Form meatballs with a 1 ounce cookie scoop or with hands. Bake on

oiled or Pam sprayed baking sheet 35 minutes at 350°. Serve topped

with tomato sauce or well seasoned spaghetti sauce.

Serves 10 Prep time--1 hour