Albóndigas sin gluten (¡Antigua receta familiar!)

Ingredientes

• 1 pound lean ground beef
• 1/2 pound bulk Italian sausage (or remove from casings)
• 1/2 cup gluten-free saltine cracker crumbs (or sub gluten-free matzah)
• 1 small onion (finely chopped)
• 1 large egg (beaten)
• 1/3 cup parmesan cheese (grated)
• 3 cloves garlic (finely minced)
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• San Marzano Tomato Sauce (or your favorite marinara sauce)

Preparación

1. 1

   Preheat: reheat the oven to 425 F degrees. Spray or brush a rimmed baking sheet with a neutral oil.

2. 2

   Mix: In a large bowl, combine all ingredients, except the sauce in a large bowl. Use your hands to gently combine the ingredients.

3. 3

   Shape into meatballs about 1 1/2 inches in size. Place in a single layer on the prepared baking sheet.

4. 4

   Bake for 15 to 20 minutes, the meatballs should be browned and cooked through.

5. 5

   Sauce: While the meatballs are baking make your tomato or marinara sauce. Transfer the cooked meatballs to the sauce, gently turn to coat. Serve over polenta or gluten-free pasta.