Groom Lake Meatballs

Groom Lake is where you’ll find secret air-force base Area 51 (… or will you?). Forget aliens or government secrets – the big conspiracy is how these slow-cooked gluten-free meatballs taste so good! And yes, these tender meatballs have a secret ingredient – they are inspired by Turkish lamb kebabs, except that they are cooked in a ketchup sauce and served with spaghetti or mashed vegetables.

Prep time: 15 minutes | Cooking time: 7½ hours | Servings: 6

Image: 75231152@N00/flickr.com

Ingredients

  • 2 pounds (900g) ground lamb
  • 1 can (400g) diced tomatoes
  • 2 cups (500ml) gluten-free ketchup
  • ½ cup ground almonds
  • 4 dried apricots, chopped
  • 2 garlic cloves, minced
  • 1 egg
  • 1 shallot, chopped
  • 1 teaspoon dried mint
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey

Directions

  1. In a bowl, mix your lamb, shallot, mint, almonds, apricots, garlic and egg.
  2. Add salt and pepper to taste then form small meatballs. Cover them and put aside for later.
  3. In your crockpot, combine the tomatoes, ketchup, bay leaf, vinegar and honey and place your meatballs in the sauce.
  4. Cook the meatballs on ‘low’ for 7½ hours.
  5. Serve your meatballs warm, topped with plenty of sauce.

Fiber: 3g | Protein: 5g | Fat: 3g | Carbohydrate: 24g |Sodium: 20mg

(per serve)

This recipe is an excerpt from the cookbook Make Me Gluten-free… 101 Crockpots!, which is available below!

Make me Gluten-free… 101 Crockpots!

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