Gluten Free Meatballs

Make a small quantity of Bechamel sauce using corn or rice flour (about 20gr (1-1/2 Tbl) of butter, 2 tbsp of flour, 1 cup of of milk)

In a bowl mix all ingredients except for the corn flour and oil.

Mix thoroughly (using your hands is the best way).

Take a scant tablespoon of the mixture and form into small ball (about an inch) roll lightly into flour and refrigerate for 10 minutes or so.

Heat the oil in a large frying pan, fry the meatballs in batches, 3 0r 4 minutes until browned. Drain on kitchen paper.

HINTS

If using as an entree :
put the meatballs on a try in a medium hot oven for 10 minutes to warm. Serve with Plum sauce.

If using on pasta:
add the meatballs to a home made tomatoes sauce
and let them simmer for a few minutes.

If using with minestrone, as in the photo, simply add them to the plates and pour the hot minestrone on them.

You can substitute 3 slices of bread (crust removed, soaked in milk and squeezes dry) for a Regular version.