Pesto Meatballs and White Wine Cream Sauce

Pesto Meatballs and White Wine Cream Sauce

Boyfriend was out of town for several days.

Wanting to make him dinner when he returned I asked what he wanted.

“Pesto” he said.

But the same pan-fried chicken and pesto sauce had been done just the night before he left.

So the quest for a pesto dinner began, and ended with these pesto meatballs and their cream sauce.

Meatballs:
1 pound extra lean ground turkey
1/2 cup gluten free breadcrumbs (I used crushed Glutino basic crackers)
1/2 cup pesto (I use and LOVE the refrigerator Burtoni brand pesto sauce)
1/4 cup milk
1/4 grated parmesan

Mix well. I use my hands. It’s messy, but you have to roll them anyway…
Roll into 1inch balls.
Cook 10-15 minutes in pan lightly coated in olive oil.

*Beware these do stick! I use a high-heat test rubber spatula and wooden spoon to gently roll the meatballs over as I cook them. “Stir” gently by sliding the spatula under each meatball and lifting it off the pan surface carefully. It is possible to make 20-something of these and not end up with meatball mush, I promise.

Cream Sauce:

To the pan of cooking meatballs add-

3/4 cup chicken broth
1/4 cup additional pesto

Simmer until tender. (5-10 minutes)
Add:

1/2 cup cream
1/2 cup dry white wine (I used toasted head chardonnay)

Simmer 5-7 minutes and serve over gluten free pasta.

(I use HEB brand gluten free spaghetti or spiral pasta with excellent results. Their penne is not as good but still works.)

Blackberry Pie

Blackberry Pie

Could be any fruit, really, but boyfriend loves blackberry.

125g (1 cup) sorghum flour
125g (1cup) brown rice flour, finely milled
100g (3/4 to 7/8 cup) tapioca starch, or cornstarch
2 sticks of butter, frozen in one inch cubes
1 pinch of kosher salt

Filling:

2 pints of whole blackberries
1/2 cup sugar
1/2 cup GF flour (I used sorghum)
1 teaspoon freshly grated lemon zest
1 1/2 teaspoon good quality vanilla

Wait to make the filling until the dough is resting in the refrigerator.

How to…

>Cut butter into 1 inch cubes and freeze for at least 15 minutes.
>Pile flour and salt into the food processor.
>Pulse a few times.
>Add butter into the food processor.
>Pulse 10 times. NO MORE.
>Add 1/2 cup ice water.
>Pulse a few times, until mixture looks like cottage cheese. If too dry add a bit more water, no more than 1/4 cup additional.
>Dump entire contents of food processor onto counter or large cutting board/pastry board.
>Collect the dough into a lump.
>Divide in half, roughly. If one “half” is a bit larger that’s not a bad thing.
>Form each half into a flat disc about 2 inches tall.
>Wrap each disc in plastic wrap and refrigerate for at least half an hour.
>Preheat your oven to 400*F.
>Roll out half the dough. (I use the larger “half” first, as this is the bottom of the pie.) Use plenty of gluten free flour to keep it from sticking. Don’t stress if it breaks apart, sticks or gives you trouble. You really can’t mess up with gluten free when making pie. There’s no worry of overworking since there’s no gluten. Just don’t let it stick. Roll the dough onto your rolling pin to transfer to your pie pan… it’s much easier than trying to pick it up.
>Use your fingers to press the crust about in the pan to fill any holes made and to set the crust into the corner of the pie pan.
>Crimp the edges of the bottom crust so they stand up, helping hold the filling in. I use two fingers on the inside and one on the outside, slowly working my way around the pie.
>Pour in the filling. Make sure to scrape all the juices out of the bottom of the mixing bowl, as that’s really the best part of the pie.
>Carefully spread the filling into the bottom crust so it’s even.
>Roll out and place the other half of the dough over the top.
>Cut vents in the top of the pie in any pattern you like.
>Bake 15 minutes at 400*
>Lower the temperate to 375* and bake another 45-55 minutes.
>Allow the pie to cool AT LEAST 2 hours before slicing. This is the hardest part. Don’t get in a hurry and cut the pie too soon or the whole thing will fall apart.

Serve with vanilla ice cream. Or in my case- hand the boyfriend a fork and let him go to town.

**Photo is of my first ever attempt at this recipe.

The Start

I have Celiac disease. My mom did too. My best friend’s whole family has Celiac. 

This is mostly my collection of recipes, and what I learn as I learn to cook and bake gluten free. 

Everyone likes good food. And we should never accept mediocrity because it’s gluten free. 

If it makes in on here, it’s not just good, but good to my gluten consuming boyfriend.