Meatballs in Almond Sauce (gluten free)

Meatballs in Almond Sauce served as an appetizer with toothpicks

Gluten free Meatballs in Almond Sauce can be a Spanish tapa served on toothpicks or an everyday dinner the whole family will love. Ground almonds thicken the sauce so this dish was always gluten free.

Course Appetizer, Main Course

Cuisine Spanish

Keyword gluten free tapas, meatball tapa, meatballs in almond sauce

Prep Time 30

Cook Time 40

Total Time 1 10

Servings meatballs

Calories 119kcal

Author Cinde Little

Ingredients

MEATBALLS

¾ cup fresh gluten free breadcrumbs*
¼ cup white wine
1 lb ground beef
1 lb ground pork
2 eggs
3 garlic cloves, minced
3 tablespoon chopped fresh parsley (or 1 tablespoon dried parsley)
1½ teaspoon salt
¾ teaspoon pepper

ALMOND SAUCE

2 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 cup white wine
10 garlic cloves, peeled
1¾ cups gluten free beef stock
¼ cup ground almonds this is almond flour
½ cup frozen peas
2 green onions, thinly sliced
2 tablespoon chopped, fresh parsley (or 2 teaspoon dried parsley)
1 bay leaf
salt and pepper to taste

Instructions

MAKE MEATBALLS

Cover a baking sheet with wax paper and set aside.
Put breadcrumbs in a bowl and pour wine on top. Let soak while you prepare the remaining meatball ingredients.
In a large bowl evenly combine ground beef, pork, eggs, garlic, parsley, salt, pepper. Add soaked breadcrumbs and stir just until combined.
Using a small scoop form cocktail size meatballs onto lined baking tray. Makes about 80 meatballs.
Heat oil in large pan with high sides over medium-high heat. Sauté meatballs until well browned on all sides. Work in batches and don’t overcrowd the pan, remove meatballs as they are done.

MAKE ALMOND SAUCE

Add onion and carrot to the pan, sauté until wilted, about 5 minutes.
Add white wine and garlic cloves stirring to scrape up the brown bits. Boil until most of the liquid has evaporated.
Stir in the beef stock and ground almonds.
Add cooked meatballs along with the peas, green onions, parsley, bay leaf, salt and pepper. Bring to a boil, reduce heat to simmer, cover and cook for 30 minutes.

Notes

*Collect ends of bread or leftover buns in the freezer and use to make fresh breadcrumbs when needed.

Nutrition