Life without meatballs is like a sailing boat without sails. Let these naturally gluten free rice filled meat balls embolden us through the voyage.
As I currently have a little time, I was browsing on the internet yesterday. In need of fresh, fascinating ideas, inspirational dishes that We have never used before, to treat my family with. Searching for a while but could not discover any interesting stuff. Just before I thought to give up on it, I came across this scrumptious and simple dessert simply by accident at Suncakemom. The dessert looked so fabulous on its photo, that called for immediate action.
It had been not difficult to imagine the way it’s made, its taste and just how much my husband will probably love it. Mind you, it is rather easy to impress the man when it comes to puddings. Anyway, I got into the page and then used the step by step instuctions which were accompanied by nice pictures of the operation. It really makes life faster and easier. I could suppose it’s a slight hassle to shoot photographs in the middle of baking in the kitchen because you typically have gross hands and so i really appreciate the effort and time she placed in to build this blogpost .
Having said that I’m inspired presenting my personal recipes in a similar fashion. Many thanks the idea.
I had been tweaking the original formula to make it for the taste of my loved ones. I have to say it was an awesome outcome. They prized the taste, the structure and loved having a treat like this during a stressful workweek. They ultimately demanded even more, more and more. Hence the next time I’m not going to commit the same mistake. I am gonna double the amount .
This recipe was made possible through SunCakeMom who provided the original gluten free meatballs recipe.
Pour the oil into a big pot that could accommodate the balls.
Add onion with the salt and saute it until it gets a translucent / glassy look, for 2-3 minutes.
Add pepper and saute them for another 2-3 minutes.
Add the tomato and paprika then bring the dish to boil.
Mix Rice, salt, onion and meat.
Form balls of desired size or fill some peppers with the meat.
Immerse the balls or the stuffed pepper into the simmering tomato sauce. In case the meatballs aren’t covered fully, add more tomato sauce or fill it up with water. Add water sparingly as it will dilute the sauce and it needs to be cooked away at the end or thickened with some kind of starch.
Put the lid on then bring it to boil and keep simmering on low heat until the rice is cooked, for about 20 minutes.
When the rice is done, the meat is done too and the balls are ready to be taken out.
Blend the remaining tomato sauce with the onion and the pepper.
Simmer the tomato sauce further until it gets a desired thickness. Mind that it is a tad bit thinner when hot and it will thicken a bit when cooled to serving temperature.