WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, March 7, 2013

Sumac Chicken Meatballs

One of those "everybody enjoys it" kind of meal. I cannot go wrong with meatballs or middle eastern flavoring. On a previous post I talked about the great values that Sumac(herb)has and I have posted a recipe for tzatziki sauce a couple months ago. I made the gluten free pita bread today and need to write that recipe down-honestly I still need more practice, about 50 percent of mine don't puff and we end up calling it "flatbread." Still tastes great but another day. These freeze very well and a great introduction food to try sumac. As always, make sure you use safe ingredients, they hide gluten,corn and soy in all sorts of places- read the label on the eggs, they feed "free range" chickens a mix of soy and corn- sigh!

1 to 1 1/2 pounds of ground chicken(you could use veal,beef,turkey,probably even tofu or nofu would be nice)
1 cup(or 1/4 cup dried) freshly chopped parsley
1 onion, grated (fine grate, should be a bowl of liquid mush when done)
4 large garlic cloves, minced(or grated the same as the onion- watch your fingers!)
1 large egg
3-4 tablespoons gluten free bread crumbs(we always have a few slices that go stale-I crumb them and stick them in the dehydrator and keep a canister I continually add to.)
salt and ground pepper to taste(pink himalayan)
2 teaspoon sumac (Amazon,Whole Foods, Indie/Paki Stores)
1 teaspoon cumin
coconut oil to cook it in.

I mix it all together and put in the fridge for about an hour. Ground chicken performs best cold and after the bread crumbs and egg absorb.

I fry the meatballs(smaller then a golfball) in a couple teaspoons of coconut oil(or fat of your choice, ghee,grapeseed etc) No matter how careful I am to flip these mine never stay round- we have learned that Mom's chicken balls are always going to be triangles.

After all the sides are browned I usually cover for 5 to just make sure they are cooked all the way. These stay unusually tender so they don't dry out during that final cook or decent even after a reheat.

Always check to make sure they are cooked before serving.


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