I love the Fall! September through December is my favorite time of year. And Sunday means "cooking." Today's menu includes a giant batch of GFCF meatballs and chicken cutlets.
4 pounds meatloaf mix (ground pork, veal, beef, available everywhere in the NE, not sure about elsewhere.)
fresh parsley and oregano (dried if off season) I use a cup of each if fresh, 1/2 cup if dried
2 cups GFCF breadcrumb of choice. Today I'm using Costco's Brown Rice Chips w/ Sea Salt crushed to smithereens. Sometime I use Nature's Valley Rice Squares cereal. Commercial GFCF crumbs are a fortune - and I like to beat the bag to a pulp with my rolling pin.
2 cups DariFree or water - warmed, more or less depending how moist you like the meatballs
Palm-full of salt
1/2 palm full of pepper
2 tablespoons at least of garlic - I use the kind in the jar, already prepared, from Trader Joe's or Scalfani, any brand w/out preservatives will do. Or fresh cloves minced or dried to taste. I like a ton of garlic,
Take off your wedding ring
Mix all ingredients in a giant bowl or even a pasta pot, squish to your hearts content.
How to cook? Some will fry their meatballs. At least in my family we always did. My FIL's recipe calls for broiling. I've also baked them (easier than broiling.) Today, I shall fry them into succulent balls of goodness. My, that sounds naughty.