Eosinophilic Esophagitis Friendly Gluten Free Spanish Albondigas

Total time55 min

Prep time20 min

Cook time35 min

Eosinophilic Esophagitis Friendly Gluten Free Spanish Albondigas

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Ingredients

4 servings

For the meatballs

½ lb ground pork
½ lb ground beef
¼ cup gluten free breadcrumbs
4C Gluten Free Plain Bread Crumbs Kroger Gluten Free Traditional Bread Crumbs Gillian's Wheat, Soy, Dairy & Gluten Free Original Bread Crumbs Full Circle Original Gluten Free Bread Crumbs
Bowl & Basket Gluten Free Plain Bread Crumbs 9oz
See all
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp smoked paprika
½ tsp ground cumin
¾ tsp fine salt
¼ tsp black pepper
2 tbsp olive oil

For the sauce

2 tbsp olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper (optional)
1 can (14 oz) crushed tomatoes
½ cup chicken broth
½ tsp fine salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)

Instructions

1
In a large mixing bowl, combine the ground pork, ground beef, gluten free breadcrumbs, egg, parsley, smoked paprika, cumin, salt, and pepper. Mix with your hands until just combined — do not overwork the mixture.
2
Roll the mixture into balls about 1½ inches in diameter (roughly 16–18 meatballs total), placing them on a plate as you go.

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