There are just times when a gluten free main dish containing meat is required. And of course, many meat dishes are gluten free. But when the meat dish is going to be served to people at a large gathering, some of whom will not be sitting at a table, you need to serve a dish that does not require a knife. For example, a perfectly grilled steak or pork chop, or food that requires you to perhaps use your hands or a knife, like fried chicken or ribs. These wonderful entrees are delicious, but very hard to eat when your plate is on your lap. Not to mention messy.
So many hosts don’t consider this when they are planning their menu. And believe me, I know how hard it is to plan a menu for a large event. So many things to be considered. Theme, flavor variety, dietary restrictions, texture (crunch for example), color variety, dishes that can be prepared ahead, and of course, the expense involved. These are all items that need a great deal of consideration before you start shopping for ingredients. Because I have had many occasions to feed large groups, I’ve learned to make spreadsheets for each of these events. (I’m too old to keep all the balls in the air like I used to. So, I rely on my Microsoft Excel spreadsheet to keep me on track!) Plus, then I can go back and reference what I served if need be. (At this point, I consider Excel spreadsheets an essential kitchen tool. Not as dear to me as my KitchenAid mixer, but darn close!) Anyway, I have attached the spreadsheet from our last JazzVox in home concert. Just the food prep portion. What I didn’t enclose was the next page that told me when to take things out of the freezer or fridge, and when to put them in the oven if necessary. (I didn’t want you to see how totally inept I have become. It’s embarrassing!)
But back to these meatballs and sauce.
They are good. Really good. And simple to prepare. And they can be baked. In fact, I’ve given up frying any kind of meatball. I bake them all.
And as for the white wine sauce, well, I would advise you to prepare it just before it’s needed. I made mine a couple days ahead because of time constraints. And I used gluten free flour as the thickener. Not a good choice. The sauce didn’t break down, but it wasn’t smooth. It tasted just fine, but I lost points on the presentation. Next time I will use either cornstarch or arrowroot.
Well, that’s it for today. Mr. C. has a gig in Seattle and I’m going along for the fun. The venue is in the Green Lake area, so that means we can have dinner at Spud Fish and Chips. Which BTW, has been in the Seattle area since 1935. I can hardly wait!
And sorry about no picture. But I was just too busy getting all the food out so that the hungry hoard could eat before the concert began. But next time I make these meatballs, I will add a picture. That is of course, if I remember. No guarantees.
Peace and love to all.
For the Meatballs:
¼ c. chicken broth
2 lg. eggs
1 tsp. kosher salt
freshly ground black pepper
1 tsp. Italian seasoning
½ tsp. dried basil
2 med. cloves garlic, minced
½ c. finely minced yellow or white onion
1 T. finely chopped, fresh Italian parsley
1½ c. gluten free fresh breadcrumbs* (crusts and all)
2 lb. ground chicken (or ground turkey)
extra virgin olive oil
Whisk the chicken broth, eggs, salt, pepper, Italian seasoning, and dried basil together in a bowl. Add the garlic, onion, parsley, breadcrumbs, and ground chicken. Gently mix all the ingredients together until thoroughly combined.
Using a #40 (orchid handle) (about 2 tablespoons) ice cream scoop, plop balls on a lightly olive oil greased baking sheet close together. Don’t pack the ice cream scoops. You want to handle the mixture lightly.
Bake in a pre-heated 400-degree oven until cooked through (internal temp at least 165-degrees), about 18 minutes. Don’t overbake.
Remove from oven and use right away, or let cool completely and store covered in your fridge for a couple of days, or freeze for future use.
When ready to serve, heat meatballs and carefully stir in the sauce. Garnish with parsley.
*I just cut thin slices of bread (crust and all), then cut into tiny cubes. I don’t pack them into a measuring cup. I just place the cubes in the cup until it is full.
Makes about 48 meatballs.
For the White Wine Sauce: (Gluten Free and Dairy Free)
2 T. extra virgin olive oil
⅓ c. finely chopped shallot
2 med. cloves garlic, finely minced
½ c. dry white wine – such as Pinot Grigio or Sauvignon Blanc
2 c. chicken broth (or 2 cups water and 2 heaping teaspoons chicken base)
freshly ground black pepper
2 T. cornstarch or arrowroot powder
¼ c. water
1 T. fresh lemon juice
4 T. chopped fresh parsley, divided
Heatthe olive oil in a heavy pan. Add the shallot and gently sauté until tender. Add the garlic for about 1 minute, stirring the whole time.
Add the wine and cook until all but evaporated.
Add the chicken broth, salt, and pepper. Simmer for a few minutes to blend flavors.
Whisk the cornstarch or arrowroot powder with the water and lemon juice. Gradually stir into hot liquid until blended. Stirring constantly, bring to a boil and boil for one minute. If the sauce is not as thick as you would like, make another bit of slurry by whisking a bit more starch with water, and repeat the process.
Add 3 tablespoons of the parsley, taste, and adjust seasoning. Use remaining parsley as garnish.