feed me meat

Recipe for gluten-free meatballs with gravy

Gehaktballen met jus

Looking for a tasty recipe for meatballs with gravy that is also gluten-free? We’ve got one for you! Of course, you can prepare your meatballs with gluten-free breadcrumbs or crumbled gluten-free rusks. But Janneke Vreugdenhil, author of Gluten-Free Bible, has a better tip. They become much tastier when prepared with rolled oats. Anyone who cannot tolerate oats can use buckwheat or rice flakes instead.

Foto van culinair journalist Selisa Moorlag

What exactly is gluten?

Gluten is a protein that occurs naturally in the germ of certain grains. The name comes from Latin and means glue. Gluten is a singular word, but actually it would be more convenient to speak of it in the plural, because gluten consists of two different proteins: glutenin and gliadin. Gluten is found in wheat – which also includes relatives such as khorasan, spelt, emmer and einkorn –, rye and barley. Logically, gluten is also found in products made from these grains, such as bread, crackers, pasta, pizza, couscous, biscuits and so on.

Oats are gluten-free (pay attention to the Crossed Grain logo)

The good news: oats are naturally gluten-free. However, they can become contaminated with gluten from other grains during processing or transport (cross-contamination, in short). Therefore, if you need to avoid gluten but would still like to eat oats, it is best to choose oats with the official Crossed Grain logo. The Crossed Grain logo, a sheaf of grain with a diagonal slash through it, is an internationally recognised certification mark for gluten-free products. A product with this logo on its packaging may contain a maximum of 20 milligrams of gluten per kilo of product. This limit was established because smaller quantities cannot be traced and because most people with coeliac disease or another condition requiring gluten avoidance can tolerate this minimal amount of gluten.

How to make gluten-free meatballs with gravy

  • Melt 1 tablespoon of butter in a frying pan, add 3⁄4 of the onion and a small pinch of salt and sauté · for 5 minutes.
  • Place the minced meat, 30 grams of rolled oats, the egg, sautéed onion, ketjap, mustard, curry powder, nutmeg, half a teaspoon of salt and pepper to taste in a bowl. Knead everything well for 1 minute and add extra rolled oats if necessary.
  • Shape 4 balls from the minced meat. Sprinkle a handful of chickpea flour over a plate and roll the balls through it. Place them on a plate and leave them to firm up in the refrigerator for 30 minutes.

  • Heat the remaining butter with the olive oil in a casserole and brown the balls all over. Turn the heat down and let them cook, with a lid partially covering the pan, for 20 minutes. Turn the balls regularly and, after the first 10 minutes, also add the remaining onion and the tomato.
  • Remove the balls from the pan and keep them warm. Sprinkle 1 teaspoon of chickpea flour into the pan and sauté briefly while stirring. Pour the stock or water into the pan and bring to the boil. Loosen the browned bits from the bottom. Let the gravy bubble for a minute. Serve the balls in the gravy, or serve the gravy separately in a gravy boat.

Title: Gluten-Free Bible
Author: Janneke Vreugdenhil
Price: €34.99
Publisher: Carrera

For Gluten-Free Bible, Janneke Vreugdenhil (who is gluten-sensitive herself) developed more than 230 delicious, easy-to-make recipes that turn eating into a celebration again: from bagels to buckwheat rolls, from oat tortillas to savoury pie, from cheese schnitzel to Christmas stollen and from pain gris to pumpkin lasagne. This book is packed with recipes for eating gluten-free every day, but certainly no less deliciously.

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