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Meatball Sub with Fresh Tomato Sauce

Posted By Allergic Living On 2010/07/02 @ 3:51 pm In Birthday,Celiac, Gluten-free,DFCF,Eggs,Fish,For Kids,GF Lunches,Lunches,Milk/Dairy,Mustard,Other Legumes,Peanut,Sandwiches,Sesame,Shellfish,Soy,Sulphites,Tree Nuts,Wheat | No Comments

Meatball Sub 2 [1]

Serves 4

Free of: Gluten and all top allergens.

Ingredients

  • 1 gluten-free baguette or 4 gluten-free buns
  • 1 tbsp olive oil
  • 1 lb (454 g) lean ground beef
  • 1 ⁄ 4 cup (60 mL) onion, finely diced
  • 1 clove garlic, minced
  • 1 ⁄ 4 cup (60 mL) rice cereal
  • 1 egg or equivalent egg replacer
  • pinch each salt and pepper

Sauce

  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 10 oz (284 g) can puréed tomatoes
  • 1 ⁄ 4 cup (60 mL) fresh basil, chopped
  • pinch each salt and pepper

Method

  1. For meatballs, combine beef, onion, garlic, rice cereal, egg or replacer, salt and pepper in large bowl. Mix well and form balls using about 2 tbsp of mixture each. Set aside.
  2. For sauce, sauté onion and garlic in a large skillet for 4-6 minutes until soft.
  3. Add the tomato, basil, salt and pepper. Simmer 8-10 minutes. Set aside.
  4. In another large skillet, heat olive oil over medium heat. Add the meatballs. Sauté until brown.
  5. Add tomato sauce and simmer 6-8 minutes or until meatballs are cooked.
  6. Transport meatballs and sauce in a Thermos. Pour over a sliced baguette or bun for a lunch that a teen will find “awesome”.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order that issue or to subscribe, click here [2].


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