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Gluten Free Porcupine Meatballs Without Tomatoes

My mother-in-law used to make porcupine meatballs in a red sauce. All her kids miss it so much, especially my husband. Because of my tomato allergies I decided to see if a similar recipe would work with a brown gravy. This is naturally gluten free, but you need to be careful to use gluten-free ingredients in the sauce, which I explain below. Mom used to use instant white rice, many people use uncooked long grain white rice. I used cooked brown rice, as I had some left over already in the frig. Brown gravy just does not have any flavor unless you make it from some sort of meat base or fat. I didn’t have any meat fat on hand and decided to spice up the roux (flour and butter mixture) with a little sauteed onion. It worked pretty good! Blending it in the food processor made a flavorful, creamy brown gravy. Enjoy!

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Yield: Serves 3-4

The same great porcupines you've grown to love without the tomatoes and gluten.

Ingredients:

For the Meatballs

1 lb. lean ground beef
1 large egg, beaten
2 cups cooked white rice
1/4 - 1/3 cup yellow onion, chopped
4 - 5 Tablespoons grated parmesan or parmesan and romano cheese (Kraft)
1 clove garlic, peeled (for frying pan)
Freshly ground pepper, to taste
Extra virgin olive oil, for frying

For the Gravy

3 Tablespoons butter
1/4 cup finely yellow onion, chopped
4 Tablespoons gluten free all-purpose flour (I used Namaste)
1 cup or more chicken broth, warmed
1 teaspoon or more of Kitchen Bouquet Brown & Seasoning Sauce

Instructions:

For the Meatballs

Mix all ingredients in a bowl, as you would meatloaf.
Form into balls.
Preheat a large skillet on medium-high heat; brown meatballs on all sides.
While the meatballs are browning, make the gravy below.

For the Gravy

Melt the butter in a small sauce pan on medium heat.
Add onion and saute until translucent.
Make a roux by quickly whisking in the flour a little bit at a time.
Turn heat to medium-high to high; pour in about a cup of warmed chicken broth, slowly, while whisking. Cook on high until thickened; continuously stirring. If you desire a thinner gravy add more chicken broth or 1 Tablespoon less flour.
Either pour gravy over the porcupines or serve atop a bed of gravy. You can also simmer the meatballs in the gravy.

Tips

If you do not have any gluten-free all-purpose flour on hand, you can use potato starch, corn starch or tapioca starch, but use about half the amount of flour. Starches by themselves tend to thin upon rewarming.

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View Comments

Mohammad Vasconcellos says:

November 23, 2010 at 7:30 am

Man, my grandmomma was Italian and she made the most amazing meatballs I ever tasted, like you had died and gone to meatball heaven. Sadly, she didnt leave a recipe for us so I've been trying to work it out by myself... slowly working my through the meatball recipes here [link no longer works], I still cant figure out what her secret ingredient was though!!!