Gluten Free Meatballs

• 1/2 pounds, 78 ounces, weight (9 Oz) Minced Chicken
• 1/2 pounds, 78 ounces, weight (9 Oz) Minced Beef
• 2 whole Eggs
• 2 cloves Garlic, Crushed
• 3 Tablespoons Bechamel Sauce
• 3 Tablespoons Parmesan Cheese, Grated
• 1 Tablespoon Chopped Parsley
• 1 teaspoon Lemon Rind, Finely Grated
• 1 pinch Grated Nutmeg Or To Taste
• 1 pinch Salt
• 1 pinch Pepper
• 2 Tablespoons Corn Flour For Coating
• Oil For Shallow Frying

1. Make a small quantity of Bechamel sauce using corn or rice flour (about 20gr (1-1/2 Tbl) of butter, 2 tbsp of flour, 1 cup of of milk)
2. In a bowl mix all ingredients except for the corn flour and oil.
3. Mix thoroughly (using your hands is the best way).
4. Take a scant tablespoon of the mixture and form into small ball (about an inch) roll lightly into flour and refrigerate for 10 minutes or so.
5. Heat the oil in a large frying pan, fry the meatballs in batches, 3 0r 4 minutes until browned.
6. Drain on kitchen paper.
7. HINTS
8. If using as an entree : put the meatballs on a try in a medium hot oven for 10 minutes to warm.
9. Serve with Plum sauce.
10. If using on pasta: add the meatballs to a home made tomatoes sauce and let them simmer for a few minutes.
11. If using with minestrone, as in the photo, simply add them to the plates and pour the hot minestrone on them.
12. You can substitute 3 slices of bread (crust removed, soaked in milk and squeezes dry) for a Regular version.

weight, weight, eggs, garlic, bechamel sauce, parmesan cheese, parsley, lemon rind, nutmeg, salt, pepper, flour

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/gluten-free-meatballs/ (may not work)