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St. Patrick's Day Idea: Irish Stew Meatballs Recipe (Gluten Free)
Image Credit Marie Porter
Ingredients
- 1 carrot
- 1 parsnip
- 1 small onion
- 2 cloves garlic, minced
- 1 1/2 lb lean ground beef
- 1 lb ground pork
- 1/4 cup fresh parsley
- 2 eggs
- 2/3 cup crushed gluten free crackers
- 1/4 cup potato starch
- 1 tsp pepper
- 1/2 tsp salt
- 1 cup vegetable oil
- 2 cup beef broth
- 1/4 cup fresh parsley
- Salt & Pepper to taste
Takes , serves 62 Meatballs.
Instructions
- Grate carrot, parsnip, and onion.
- Heat over medium in a non-stick pan, stirring frequently, until vegetables start to “sweat”
- Add garlic, continue to cook until liquid disappears.
- Remove from heat, transfer to a mixing bowl to cool slightly.
- When cooled, add beef, pork, parsley, eggs, cracker crumbs, potato starch, pepper, and salt.
- With clean hands, gently mix until well incorporated.
- Shape meat mixture into meatballs – about 1 1/2″ in diameter
- Heat vegetable oil in a large pan. Brown meatballs a few at a time, turning every so often to ensure even browning. Transfer browned meatballs to a plate as you finish each batch.
- In a large pot, whisk together beef broth and potato starch until smooth. Bring to a simmer over medium heat.
- Add parsley, salt, and pepper, continue to cook – whisking frequently – until thickened.
- Add meatballs, continue to simmer for 10-15 minutes.
If making these for a party, you can cook the gravy in a smaller pot. Add the browned meatballs to a crock pot, pour the thickened gravy over top, and heat for at least 30 minutes on high before serving. Turn heat down to low or “Warm” while serving.