14 Gluten Free Bourbon Honey Grilled Pork Chops - #sundaysupper

Happy Father's Day to all of the dads out there. Isabel summarized this week's theme in her preview post pretty well; we've all become like an extended family, and this week's theme is inspired by dads everywhere. Join us for this #sundaysupper to support all of the dad's, and share our love for them through the recipes we share, inspired by them.

For my contribution, what better way to respect fathers than through the grill. Alongside baked potatoes and simply prepared vegetables, a grilled protein is a wonderful way to honor fathers. With this recipe, you can make a very simple bourbon honey sauce that turns into a sweet and tangy glaze perfect on a bone in chop. I chose a bone in chop because not only is it easier to handle, but it has a rustic appearance that goes perfectly with the theme of Father's Day.

Check out my recipe, and all of the day's recipes below!

Gluten Free Bourbon Honey Grilled Pork Chops

Prep Time: 15 minutes
Cook Time: 24 minutes
Servings: 4 chops

Ingredients
1/2 cup Maker's Mark
1/4 cup honey
2 tbsp ketchup
3 tbsp apple cider vinegar
1/2 tsp cayenne pepper (make it 1 tsp to really kick up the heat)
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
1 tsp salt
1/2 tsp pepper
4 bone-in chops

Steps
In a medium sauce pan over medium heat, add all ingredients but the chops. Stir occasionally so the honey doesn't burn, and cook over medium heat for about 10 minutes. Lightly salt and pepper both sides of the chops.

Preheat your grill. Once preheated, brush one side of the chops with sauce and lay the chops sauce-side-down on the grill. Sauce the tops of the chops. After about 6 minutes, turn the chops 90 degrees, and add more sauce to the tops. After another 6, flip each pork chop, and add more sauce. After another 6 minutes, rotate the chops for the last time 90 degrees, and add any remaining sauce. Over the next 6 minutes, use a meat thermometer to check the internal temperatures. Once the pork is 145F, remove from heat and let it rest for 5-10 minutes.

Dad’s Favorite Main Dishes: 

• Father’s Day Ribs by Jane’s Adventures in Dinner 
• Chorizo Burgers by La Cocina de Leslie 
• Whiskey Sliders by Cravings of a Lunatic 
• Beer Can Chicken by Crazy Foodie Stunts 
• Pesto Shrimp Roll Sandwich by Growing Up Gabel 
• Cast Iron Filet Mignon with Wine Sauce by I Run For Wine 
• Grilled Tilapia with Blueberry Mango Salsa by Runner’s Tales 
• Chicken Wings for Dad by The Not So Cheesy Kitchen 
• Fish with Black Bean Sauce by Hezzi-D’s Books and Cooks
• Spaghetti with Homemade Meatballs by Curious Cuisiniere 
• Tamale Pie Ring by Treats & Trinkets 
• Grill-Roasted Chicken & Vegetables by Foxes Loves Lemons 
• Grandma Papina’s Lamb Stew by Webicurean 
• Barbecue Beans and Ribs by Food Lust People Love
• Skillet Meat Lasagna by Peanut Butter and Peppers 
• Panko Crusted Snapper by Supper for a Steal 
• Gluten Free Grilled Pork Chops by No One Likes Crumbley Cookies 
• Boiled Shrimp for Father’s Day by The Catholic Foodie 
• Dad’s Famous Baby Back Ribs by Family Foodie 
• Turkey Stuffed Peppers by Ruffles & Truffles 
• Lightened Up Fish Biriyani With Fresh Dill ! by Sue’s Nutrition Buzz
• Cauliflower, Potato, and Cheddar Pierogi by Healthy.Delicious 

Dad’s Favorite Appetizers and Sides: 

• Spicy Caramelized Bacon Wrapped Smoked Oysters by Noshing with the Nolands 
• Tuna Pasta Salad ~ Dad’s Recipe by Juanita’s Cocina
• Grilled Bok Choy by Shockingly Delicious 
• Bacon-Cheddar Potato Salad by Home Cooking Memories 
• Couscous Tabbouleh by Soni’s Food

Dad’s Favorite Desserts

• Zabaglione with Fresh Berries by My Other City By the Bay 
• Richest-Ever Chocolate Pound Cake by Gourmet Drizzles 
• Dad’s Cheesecake by Table for 7 
• Cheese Cracker by The Urban Mrs
• Coconut Cream Pie by Cookin’ Mimi
• Chewy Oat Cookies with a Banana Bread Influence by What Smells So Good?
• Homemade Nutter Butters by Pies and Plots
• Shoot for the Stars Chocolate Cupcakes by Ninja Baking 
• Golden Coconut Bars by Magnolia Days
• Classic Oatmeal Raisin Cookies by NeighborFood
• Velvet Cookies by Cindy’s Recipes and Writings 
• Pecan pie by Small Wallet Big Appetite 

Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

0 Gluten Free Grilled Ginger Pork with Asian Slaw #WeekdaySupper

This is my first time participating in #WeekdaySupper! The concept behind it is filled with the spirit of Sunday Supper, but packaged into making recipes during the week. Weekday suppers are sometimes hard to pull off. The only person I'm responsible for is myself, and between a full time job, grad school, blogging, and maintaining a social life, weekday evenings are prime real estate. I can't even begin to imagine throwing kids into the equation at this point in life while trying to still do everything I'm doing now. 

This all captures why I appreciate the #WeekdaySupper events and am happy to be contributing to it! I made this recipe with ingredients I had in my pantry, within the hour and a half I had last night in between getting home from work and the beginning of class. This is a fairly flexible recipe, as you can cook this on the stove top if you don't have a gas grill readily available.

This post is a part of this week's #WeekdaySupper! Be sure to check the rest of this week's supper recipes. 

Monday – Hip Foodie Mon – Fresh Asian Noodle Bow

Tuesday – Sue’s Nutrition Buzz - Easy Individual Chicken Pot Pies with a Cauliflower Crust

Wednesday - No One Likes Crumbley Cookies – Grilled Ginger Pork with Asian Slaw

Thursday - Noshing With The Nolands – Paprika Chicken

Friday – Family Foodie –  Avocado Hummus

Prep Time: 30 minutes

Cook Time: 10 minutes

Inactive Prep Time: 20 minutes

Ingredients

Chops

4 pork chops

1/4 cup gluten free soy sauce

1 tablespoon grated ginger

zest of 1 lemon

1 tsp ground pepper

1 tsp honey

Slaw

1/2 cup red cabbage, shredded

1 scallion, chopped

1/2 tbsp olive oil

1/4 inch ginger, grated

1 tbsp rice vinegar

1 tbsp gluten free soy sauce

salt and pepper

Steps

In a bowl, combine the soy sauce, ginger, lemon, pepper, and honey. Grease and preheat the grill over medium heat. Brush the sauce on one side of the chops, and place the sauced side down on the grill. Brush the bare tops of the chops with more sauce. Cover and cook for 5 minutes. Flip the chops and baste with more sauce. Cover and cook for another 5 minutes, then remove from heat and turn off the grill.

For the slaw, mix together all of the ingredients and cover. Refrigerate for 20 minutes.

Serve the chops with slaw and either your favorite vegetable or some white or brown rice.

0 Gluten Free Asian Pork Tenderloin

These caramelized end pieces? Oh man are they my favorite.

In trying to be responsible with the money I earn and save, I budget and plan my various expenses. The end goal is to see where I think I may be spending a little too much money, and try to optimize costs for the same, if not better, value. (Yes, I know I used the word optimize. What can I say, I'm a software engineer. It's hard coded in me to try to optimize and fix things.) That's why I love making meals on a Sunday and saving them for busy days where it's hard to make a lunch or dinner, or when I'm flat out exhausted. I plan on posting some money-saving food tips during the summer, along with easy, affordable recipes that can be stretched over a couple days.

Here's a really easy recipe for an Asian-inspired pork tenderloin. All you have to do is make the marinade, let it refrigerate for a couple hours, and cook it! By searing the outside of the meat on a hot skillet before placing in the oven, you'll get a salty, caramelized outside, and tender pork on the inside. Super easy and delicious. I like to use fresh onions, garlic, and spices to add flavor to the pork tenderloin.

Active Prep Time: 10 minutes

Inactive Prep Time: 4 hours

Cook Time: 40 minutes

Ingredients:

1 lb pork tenderloin

1 cup gluten free soy sauce

1/4 cup red wine

1/4 cup brown sugar

2 tsp paprika

1 tsp dry mustard

1 tsp curry

2 tsp thyme

4 cloves garlic, minced

1 small onion, chopped

1/2 tsp ground pepper

Steps

In a medium bowl, combine all of the ingredients except the tenderloin. Pour into a pan 1-2 inches taller than the tenderloin, and add the tenderloin. You'll want to try to submerge as much of the pork into the marinade as possible. Seal with plastic wrap and refrigerate for 4 hours.

Preheat the oven to 350F. Preheat a skillet over medium heat. Once hot, add 1 tbsp olive oil to the skillet. Remove the meat from the marinade, and cook over the skillet, flipping every 3-4 minutes. Once all sides are browned, transfer to a baking pan and insert into the oven. Bake for 30 minutes, or until the pork reaches 140-145F internal temperature. Remove from oven, and let sit for 5-10 minutes before serving. 

3 Gluten Free Pork Meatballs and Sauce

Here's a wonderful gluten free roasted tomato sauce recipe with pork and apple meatballs. I hope you enjoy!

Prep Time: 30 minutes
Cook Time: 2 1/2 hours
Servings: 4

Ingredients
Sauce
3 lbs tomatoes, quartered
1 tbsp fresh thyme
1 tbsp fresh oregano
drizzle of olive oil

1/2 tsp sea salt
1/2 tsp pepper

1/4 cup olive oil
2 cloves garlic, diced
1/2 yellow onion, diced
2 bayleaves
1/2 tbsp fresh sage, minced

Meatballs
1 lb ground pork
1/4 yellow onion, diced
3 cloves garlic, diced
1/2 red apple, diced
1 tbsp thyme
1/2 tbsp fresh sage, minced
salt and pepper

Steps
Preheat the oven to 375F. Line a baking sheet with aluminum foil. Place the tomatoes cut side up on the sheet, and drizzle olive oil over top. Sprinkle with thyme, oregano, salt and pepper. Bake for 50 minutes.

Once removed from the oven, press through a fine strainer to remove seeds and flesh.

In a medium pot over medium heat, add a tbsp of oil   with the garlic and onion. Sautee until the onion is translucent. Add the tomato sauce, oil, and sage to the pot. Reduce the heat to medium low, and simmer until the meatballs are ready.

In a medium bowl, mix the meatball ingredients together until well combined. Form the meat into balls the size of your palms and cook in a pan over medium heat, about 2-3 minutes per side.

Meanwhile, prepare your favorite gluten free pasta to serve.

In a large bowl, combine the pasta, sauce, and meatballs, and serve! I hope you enjoy!

31 Squashlove: Portobello Spaghetti Squash

Hey everybody, it's officially fall (now bordering on winter) so what better time to share squash recipes of all variety! Last month was my first opportunity to participate in a #love blog hop, and this month is my first chance to co-host it. #love events are composed of a whole variety of food bloggers who share recipes showing their love for a certain ingredient. Last month the theme was applelove, and this month we are sharing squash recipes. Pumpkin, acorn squash, spaghetti squash, butternut squash, they're all ingredients we're showing respect to this month! Thanks to EA Stewart for introducing me to the blog hop group!

My main contribution to this month's event is my Portobello and Pancetta Spaghetti Squash. As someone who is gluten free, spaghetti squash is a godsend. I don't quite understand how it happens, but spaghetti squash has this amazing texture after its cooked that looks just like angel hair pasta! Even better, a good spaghetti squash has tons more flavor than angel hair pasta, and can provide a delicious taste to an overall meal. I came up with a fairly simple sauce that combines the richness of Portobellos and butter, the salty pork flavor of pancetta, and the aromatics of white wine. For this recipe, be sure to use a white wine you would drink. I recommend the flavor that a Reisling provides, but you can feel free to use whatever is handy. Check out my recipe at end of the post, under the blog hop!

Thanks to all of the other co-hosts for this month's #squashlove event!

Baker Street | Anuradha : @bakerstreet29

Bloc De Recetas | Salomé : @blocderecetas

Bon à croquer | Valerie : @valouth

Cafe Terra Blog | Terra : @cafeterrablog

Elephant Eats | Amy 

Food Wanderings | Shulie : @foodwanderings

Hobby and More | Richa : @betit19

Mike's Baking | Mike : @mikesbaking

Mis Pensamientos | Junia : @juniakk

My Twisted Recipes | Dudut : @mytwistedrecipe

Queens Notebook | Elizabeth : @mango_queen

Simply Reem | Reem : @simplyreem

Skip To Malou | Malou : @malou_nievera

Teaspoon Of Spice | Serena : @tspcurry

The Daily Palette | Annapet : @thedailypalette

The Professional Palette | Regan : @profpalate

The Spicy RD | EA : @thespicyrd

Vegan Miam | Rika : @veganmiam

Feel free to add your favorite squash recipes to this bloghop! 

Portobello Spaghetti Squash with a White Wine Sauce

Prep Time: 10 minutes
Cook Time: 30 minutes for the squash in the oven, 15 minutes for the sauce.
Serves: 4

Ingredients
1 spaghetti squash
salt and pepper
3 ounces Pancetta, diced
1 tbsp olive oil
2 cloves garlic,minced
1/2 yellow onion, diced
2 Portobello mushroom caps, cubed
2 tbsp butter
1/2 cup Reisling
Feta Cheese for garnish



Steps
Preheat the oven to 350F. Slices the spaghetti squash in half, and then scoop out all of the seeds. Drizzle the insides with olive oil, and generously salt and pepper. Place face down on an aluminum foil lined baking sheet. Bake for 30 minutes or until the flesh is tender. Once baked, set aside for 5 minutes.

While the squash bakes, sautee the pancetta over medium heat until crispy. Remove the pancetta from the pan, and set it aside for later. Add the oil, garlic, and onion to the pan. Sautee until the onion is translucent. Add the mushrooms, butter, and wine to the pan, and cook until the the wine reduces and a sauce begins to form, about 10 to 15 minutes.

With a fork, shred the flesh of the squash into spaghetti-shaped strands. ( see image next to ingredient list ). Empty the squash into the pan, and add the pancetta back to the pan. Over low heat, mix all the ingredients until the squash is coated with sauce. Add salt and pepper to taste.


I hope you enjoy, and feel free to share the squash love!

0 Pressure Cooker Pork Ribs

As what seems to be the trend the past few months, life has been super busy. Here's the recipe for pork spareribs cooked in a pressure cooker, to go along with my fritters from last week. With a pressure cooker, they're super easy to make, and take less than 30 minutes. For this recipe, follow the manufacturer's instructions for properly handling your pressure cooker.

Serves 4-5
Prep Time 10 minutes
Cook Time  20 minutes

Ingredients
2-3 lbs pork spareribs
2 tbsp paprika
2 tbsp chili powder
2 tbsp garlic powder
2 tbsp salt
1 tbsp black pepper
2 tsp coriander
1 yellow onion, quartered
1 1/2 cups apple cider
1/2 cup apple cider vinegar


Steps
Place your pressure cooker, without the lid on, onto the stove. Preheat to medium high.

In a small bowl, mix all of the spices. Rub the pork ribs with the spices.


Once the pot is hot, pour a tbsp of olive oil on the bottom, and brown all 4 sides of all the ribs, spending about 1-2 minutes per side.

Add the onion, vinegar, ketchup, and cider to the pot. Cover, and turn the heat up to high. Once the pressure cooker is whistling or pressurized, reduce the heat to medium and cook for 16 minutes.

Carefully release the pressure per the manufacturer's instructions.

Server with fritters or something else that is zesty and delicious, and enjoy!

0 Orange Onion Pork Roast

Oh boy. August has been quite the busy month for me. Long work weeks do not work well with healthy diets and gluten free, which is why I like to make meals such as roasts that keep well over the course of the week, so I can cook once and eat it over the course of a few days. Here's a really easy pork roast that has a really tasty orange garlic sauce that I hope you enjoy! Serve with your favorite greens and seasoned rice!

Serves: 4-5 

Prep Time: 5 minutes

Cook time: 50 minutes

Ingredients:

2lb pork roast

1 medium onion

2 cloves garlic diced

3/4 cup orange juice

1 tbsp balsamic vinegar

1/4 white wine

2 tbsp oregano

1 tbsp thyme

1 tbsp rosemary

1 tsp paprika

salt and pepper

Steps:

Preheat a pot over medium high heat and add a few tablespoons of oil. Sprinkle salt and pepper on the pork, and  place into the pot. Let the pork cook for a few minutes, gaining a good sear. Flip the pork and continue cooking for another few minutes.

Reduce the heat to medium and add the onion and garlic. Once the onions begin to turn translucent, add the remaining ingredients. Stir the contents of the pot, reduce heat to medium low, and cover for about 40 minutes, or until the internal temperature is 140F.

Remove the pork from the pan, and cook the juice down over medium heat for about 10 minutes until the juice reduces to a sauce.

Serve the pork with vegetables and rice, spooning the sauce over top the pork.

I hope you enjoy!

1 Gluten Free Pork Burgers

So I've eaten two burgers in the past two years, this recipe being one of the two. Last summer I went to a cookout in DC where there were salads, burgers, and hot dogs. To avoid eating wheat in the buns, I skewered the burger on a fork and ate it almost like a giant meat lollipop. I can definitely say that I got a few odd looks.

So I was very happy to find Udi's Gluten Free Bagels in my grocery store. All I have to say is I love Udi's, they has such amazing texture in taste in their projects. I fully recommend it to anyone who has to eat gluten free.

Prep Time: 10 minutes

Cook Time: 6-8 minutes

Yields: 2 burgers

Ingredients

3/4 lb ground pork

1/4 cup gluten free Italian or plain breadcrumbs

2 oz pancetta, diced

1/4 cup Pecorino Romano cheese

1 tbsp oregano

2 tsp garlic powder

2 tsp onion powder

salt and pepper

2 Udi's Gluten Free Bagels

Ketchup, onions, baby spinach (and any other condiments of your preference)

Steps

1. Combine the pork, crumbs, pancetta, cheese, oregano, powders, salt and pepper. Divide evenly into two patties.

2. Preheat a grill pan to medium heat and lightly oil. Place the patties on the grill pan, and let cook for about 3-4 minutes. Flip the patties and cook for another 3-4 minutes. 

3. Remove the burgers and place the bagels face down on the grill, allowing them to form grill marks. Will take about 4 minutes

4. Assemble the burger, topping with ketchup, onions, and spinach.

I hope you enjoy!

0 Bacon Wrapped Pork Tenderloin

This past week I wanted to try making something I haven't before, so I tried making Bobby Flay's Bacon-Herb Wrapped Pork Tenderloin.

The recipe is really easy to follow, and not hard to make. My biggest recommendation is how to wrap the pork in bacon. I believe that there are 2 cheap tools you can use to make the wrapping easy: toothpicks and twine.

When wrapping each piece of bacon around the pork, secure one end of the bacon slice with a toothpick so it does not fall off, and then secure the other end of each piece once its wrapped. Once you've wrapped the entire pork, tie the twine around each piece of bacon to secure the wrapping, and remove the toothpicks.

Once you've done this, follow the rest of the recipe and it should end up delicious and moist!

13 Gluten Free Pork Raviolis

Its that time again for the Gluten Free Ratio Rally! This past month was a bit crazy for me with work and life, so I was happy to have the opportunity to participate in the rally again!

This month we worked together to come up with pasta recipes. I loved pasta before I was eating gluten free, so I had been looking forward to the month of June to make some pasta. This month's Ratio Rally helped give me the opportunity to realize how complex simple food can be. Pasta is often treated as one of the simplest types of food, yet making a perfect pasta is far from easy. Especially gluten free.

I fully admit that I don't believe my pasta is perfect, and that I want to try the same ravioli filling again, only this time with Jenn's (of Jenn Cuisine) pasta recipe. She was the wonderful host for this month and made some really beautiful Tagliatelle with Smoked Salmon.

Please visit Jenn's post for some amazing pasta, and for a full listing of the Gluten Free Ratio Rally  posts. Her link is here http://jenncuisine.com/2011/07/tagliatelle-with-smoked-salmon-ratio-rally/#more-6646

I went through two trials for this recipe. The first I included way too much corn starch in my recipe, it ended up being quite brittle and chewy after cooking. Pasta fail for sure. The second trial was a greater success, I was able to easily roll out the dough and the raviolis stuck together (for the most part). 

I'm glad I was able to participate this month, it was tons of fun and thank you to Jenn and the rest of the Ratio Rally for all the collaboration. It inspired me, and I hoped some of my lessons helped y'all as well!

Active Prep Time: 30 minutes

Inactive Prep Time: 30 minutes

Cook Time: 4 minutes

Ingredients:

Pasta

84g tapioca starch

84g white rice flour

42g teff flour

42g corn starch

168g egg yolks (approximately 8 egg yolks)

1 tsp xantham gum

Filling

3/4 lb ground pork

3 cloves garlic, diced

1/4 cup ricotta cheese

2 tbsp dried basil

1 tbsp dried oregano

2 tsp dried thyme

Sauce

3 tomatoes

2 cloves garlic

1/4 cup sun dried tomatoes

1/4 cup white wine

2 tbsp tomato paste

1 tsp coriander

1 tbsp oregano

2 tbsp Parmesan cheese

dash salt and pepper

Steps:

The Pasta

1. In a food processor, pulse the flours, gum, and egg together. Once combined, remove from the food processor and knead for a few minutes until the dough comes together. If the dough is really sticky, add a little more flour. The consistency you want is slightly sticky and moist. Wrap the pasta in some plastic wrap and set aside for about 20 minutes. 

Sauce

1. Preheat broiler oven. Sprinkle some salt and olive oil on the tomatoes, and broil in the oven. Once there is some charring on the outside of the tomatoes, remove them from the oven and place into a cold water bath. This will help remove the skin.
2. Once the tomatoes have cooled, peel the skin off them, and dice them into chunks. In a saucepan over medium heat, add the tomatoes, the garlic, the paste, and the wine. Cook for about 15 minutes.
3. After the 15 minutes, puree the sauce in a blender and add the spices and cheese. Reduce the heat and let the sauce simmer.

Filling
1. In a pan, brown the ground pork and drain the fat. To this, add the rest of the filling ingredients.

How it all comes together...
1. Fill a large pot with water and boil the water.
2. Either using a pasta roller or two pieces of parchment paper and a rolling pin, roll out the dough to about 1/8". I also recommend lightly dusting the paper with flour to reduce sticking to the paper.
3. Slice the pasta into equal sized squares, and place a spoon of filling into the middle of half of them. Cover each filled pasta with a second sheet, and press the ravioli together either with your fingers or a fork.
4. In batches, cook the pasta for about 3-4 minutes or until the dough is tender. Serve the pasta with the sauce and garnish with some fresh basil.

I hope you all enjoy! Please go to Jenn's page for the full listing! http://jenncuisine.com/2011/07/tagliatelle-with-smoked-salmon-ratio-rally/#more-6646

2 Basil Sun-Dried Tomato Stuffed Pork

After attending an amazing wedding this weekend, it was time for me to make a good home cooked meal that could last as leftovers during a busy week. This goes well with a hearty vegetable such as asparagus or with a light, refreshing salad.

Yields: 2 pork tenderloins, serves 4-6

Prep Time: 15 minutes

Cook Time: ~50 minutes at 375F or until 160F in the middle

Ingredients:

2 pork tenderloins

3 tablespoons diced pancetta, sauteed

3-4 cloves garlic\

6 leaves of fresh Basil, diced (or 2 tablespoons dry)

1/2 cup grated Parmesan cheese

1/2 cup crumbled Feta cheese

6 diced sun dried tomatos

1 tablespoon dry oregano

1 tsp dry thyme

1 tbsp olive oil

pinch salt and pepper

Steps:

1. Preheat the oven to 375F.

2. In a medium bowl, combine all ingredients aside from the pork.

3. Using a very sharp parry knife, slice the tenderloins down the middle, and spread open (like a butterfly). Spread the filling into the openings of each tenderloin.

4. Using twine, tie the pork closed at the ends and in the middle (see picture below.) Place in the oven and bake for 50 minutes at 375F, or until a thermometer reads 160-165F when inserted into the middle of the tenderloins. 

5. Let them sit 5-10 minutes before slicing, and enjoy!

2 Gluten Free Teriyaki and Ricotta Meatballs

I love meatballs and pasta sauce; they were one of the meals when I was a kid. A few days ago I saw a meatball recipe on TV and wanted to make a variation on traditional meatballs. The meatball recipe is based on one of Rachael Ray's (link here) recipes. Instead of cooking them in tomato sauce, I saute the meatballs in a teriyaki sauce for a few minutes and serve it with rice. Its a nice combination of Italian and Asian flavors that any pork lover would like. Also, if you have any fresh parsley or oregano feel free to replace the dry herbs with them.

Yields: ~21 meatballs

Prep Time: 20 minutes

Cook Time: 25 minutes

Meatball Ingredients:

6 tbsp gluten free Glutino bread crumbs

1 lb ground pork

4 oz pancetta, diced finely

1 egg

2/3 cup ricotta cheese

1 tsp parsley

1 tbsp oregano

4 leaves fresh basil

1 tbsp onion powder

3 cloves garlic, minced

1/2 cup grated Parmesan Cheese

Teriyaki Ingredients:

5 tbsp gluten free soy sauce

1/2 tsp fresh grated ginger

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 cup brown sugar

2 tbsp white wine

1 tsp paprika

Steps:

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a medium pan over medium heat, cook the pancetta until browned. Remove the pancetta from the pan and let cool for about 5 minutes.

3. In a medium bowl, mix the all of the meatball ingredients until thoroughly mixed and evenly distributed. 

4. Form meatballs in your hands, about the size of your palm (about 2 inches wide), and place onto the cookie sheet an inch apart from one another. Bake in the oven for about 25 minutes, flipping them in between. 

5. While the meat balls are cooking, combine all the teriyaki ingredients in the pan that you cooked the pancetta in. Cook over low heat for about 5 minutes, leaving on low while the meatballs cook.

6. When the meatballs are done, place in the teriyaki sauce and saute on low heat for about 2-3 minutes. Serve with white or brown rice.

I hope you enjoy! Let me know your opinions on the recipe!