Glutenfreeda.com: Recipe Index

Click here to Sign Up for Our FREE Weekly Newsletter!

Home Page
This Month's Recipes
Weekly Gluten-Free Featured Recipe
Gluten-Free Monthly Menus
Top 5 Gluten-Free Recipes
Weekly Newsletter Signup
Online Gluten-Free Cooking Class
Glutenfreeda's Favorites
Gluten-Free Product Testing
My Account
My Recipe Box
Celiac News

Glutenfreeda's Blog

Glutenfreeda on Twitter

Glutenfreeda on Facebook

RSS

Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

Save

Meatballs w/Caper Mayonnaise

Cummulative Rating
N/A
Servings
Serves 4
Difficulty
Medium

Ingredients

1/2 pound ground beef
1/2 pound Italian sausage
1 egg, beaten
1/4 cup Parmesan cheese, grated
1 Tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon nutmeg
Fresh ground pepper
Olive oil
Cherry tomatoes
Parsley sprigs for garnish

For caper mayonnaise:
3/4 cup vegetable or canola oil
1 egg
1 teaspoon lemon juice
2 Tablespoons catsup
1 Tablespoon capers, drained
1 Tablespoon anchovie paste
Salt and pepper to taste

Directions

For caper mayonnaise:
Using a food processor, combine egg, lemon juice, catsup and anchovie paste and blend well. With machine running, pour oil through feed tube in a thin stream. Mayonnaise will thicken as oil is added.

Transfer to a bowl and stir in capers and salt and pepper to taste.

In a large bowl, combine beef, sausage, egg, parmesan cheese, parsley, salt, nutmeg and pepper. Mix until well blended and refrigerate for at least 1 hour.

Shape meat mixture into 1" meatballs. Add enough olive oil to generously cover bottom of a large, heavy skillet. Heat oil over medium heat until very hot. Add meatballs in batches and cook and brown on all sides. Drain on paper towels.

Serve meatballs with cherry tomatoes and parsely sprigs. Pass caper mayonnaise separately.

Tips

We make our own Italian sausage by mixing ground pork with Italian spices. See our recipe archives for complete recipe.

Recommended Tools