Gluten Free Meatballs Recipe

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 recently have some time, I was looking on the internet yesterday. Trying to find new, interesting tips, inspirational recipes that We have never tried before, to treat my family with. Looking for a while unfortunately couldn’t come across any interesting things. Just before I thought to give up on it, I stumbled on this delightful and simple dessert simply by chance over Suncakemom. The dessert seemed so tempting

on its snapshot, it required instant actions.

It was easy to imagine just how it is made, how it tastes and just how much my hubby might like it. Actually, it is very simple to impress the man in terms of treats. Anyhow, I visited the site and then followed the detailed instuctions that were coupled with impressive images of the task. It just makes life faster and easier. I can imagine that it’s a bit of a effort to shoot photos in the middle of baking in the kitchen as you typically have sticky hands so I really appreciate the commitment she placed in to make this post .

With that in mind I am encouraged presenting my very own recipes in the same way. Many thanks for the concept.

I was fine tuning the initial formula to make it for the taste of my family. I have to say it absolutely was a terrific outcome. They prized the flavour, the thickness and loved having a delicacy such as this in the midst of a stressful week. They basically demanded more, a lot more. Hence next time I am not going to commit the same mistake. I am going to multiply the volume .

This gluten free meatballs recipe was provided to us by SunCakeMom


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.