Turkey Meatball Sandwiches #glutenfree
March 7, 2015: I’m updating this blog for turkey meatball sandwiches because I’ve tweaked both the bread and meatball recipe over the years and wanted to blog the cleaner updated versions. The picture above is so old and it’s funny because I could never eat that much for dinner today, but it’s nice to see how far we’ve come in our food journey (we used to eat these all the time and now it’s a treat we have only once in a while).
I usually have about 6 ounces of marinara sauce leftover from a 24-oz jar. I’ll add it to a small saucepan with a little water used to wash the residual sauce out of the jar. Add a little wine and Italian seasoning and heat for about 5-10 minutes over medium low heat. I make my own bread and keep it in the freezer (recipe below) then toast it in the oven. Place a few of the cooked meatballs (recipe below) on top of the toasted bread and cover with the red sauce.
Parmesan cheese is not casein-free, but I can tolerate some so I may add shavings on top. We’ve also discovered a casein-free vegan cheese from whole foods that tastes great and melts well. It would be great on these sandwiches. Just add cheese slices and melt under the oven broiler.
White Bread Recipe
2 cups tapioca starch
1 1/2 cups brown rice flour (or sorghum flour)
1/2 cup potato starch
4 tsp xanthan gum
2 tsp kosher salt
2 tsp aluminum-free baking powder
6 egg whites, at room temperature
1/4 cup olive oil
1/4 cup local honey
1 1/2 cups warm filtered water
5 tsp instant rapid rise yeast (2 packets)
1 tsp apple cider vinegar
Tip: The recipe makes either two 8×4 loaves of bread, 12 hamburger buns, or 6 hamburger buns plus 4 mini loaves. Sorghum flour changes the texture just a bit and it looks a little more like wheat bread than white bread but it’s still really good.
Preheat oven to 170 degrees F and turn off. The bread will rise in the warmed oven before baking.
Make sure the dry ingredients and eggs have come to room temperature. Combine the dry ingredients (not the yeast) in a large bowl. In the medium bowl, separate the egg whites from the yolks (use for another recipe). Transfer the egg whites to a stand mixer. Whisk on high speed for about 3-5 minutes until the eggs have stiffened.
Meanwhile, add the water, olive oil and honey to a 2-cup Pyrex measuring cup. Heat in the microwave for about a minute. Mix well then determine the temperature with a candy thermometer. It should be about 110-115 degrees F. When the proper temperature is achieved, stir in the yeast. Let it proof for about 5 minutes.
Add the apple cider vinegar and yeast mixture to the egg whites. Whisk gently for a few seconds. Add the dry ingredients. Whisk slowly at first then scrape down the sides. Beat at medium high speed for 4-5 minutes.
Spray the baking pans with olive oil (this is optional for the aluminum hamburger pan – it doesn’t need anything). With wet hands scoop up some of the dough and allocate into each pan. Use circular motions with wet hands to smooth down each bun.
For the 8×4 loaves, let the bread rise in the oven for about 1 hour. Turn the heat up to 350 and bake for 60-70 minutes. For the hamburger buns and mini loaves, place in the oven and let rise for about 45 minutes. Turn the heat up to 350 degrees and bake for about 30-40 minutes. The bread should be brown and crusty.
Promptly remove from the baking apparatus and let cool completely on a cooling rack before cutting (if still warm the bread might deflate). Use a serrated bread knife or electronic knife to cut the bread. Store in the freezer until ready to use.
When ready to use, either toast the frozen bread in a gluten-free designated toaster or under the oven broiler for a few minutes.
I found the original copycat recipe for Udi’s white bread here:http://my-extraordinary-life.blogspot.com/2011/04/udis-white-bread-copycat-recipe.html I’m so grateful to Extraordinary Life for figuring out this recipe.
Giada’s recipe for classic Italian turkey meatballs is by far my fav! I made a few tweaks to make sure they were gluten-free and casein-free. These freeze really well and are wonderful to have around because they can be used in so many different recipes.
1 1/2 cups GFCF breadcrumbs
1/4 cup fresh basil, finely chopped (or 1 tbsp dried basil)
1/4 cup fresh Italian parsley, finely chopped
1/4 cup filtered water
1 tbsp tomato paste
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 large eggs
2 cloves garlic, minced (or 1 tsp garlic powder)
1 small onion, minced (or 1 tsp onion powder)
0.75 lb GFCF lean ground turkey
1.25 lb GFCF Italian ground turkey
Olive oil, for spraying
Preheat the oven to 400 degrees F.
Wash, rinse and dry the Italian parsley and basil. Pick off the leaves and discard the stems. Chop.
Grind up GFCF white bread in a mini-prep to make fresh breadcrumbs (if bread is frozen, thaw before grinding). Combine the breadcrumbs, basil, parsley, water, tomato paste, salt, pepper, eggs, garlic and onions and stir to blend together. Add the ground turkey and sausage (sometimes I’ll use half the recipe with just ground turkey meat and add a little poultry seasoning). Using fingers, gently mix all the ingredients until thoroughly combined.
With wet hands, measure out and roll the meatballs about the size of a golf ball. Place the meatballs on a foil covered baking sheets, spray with olive oil and bake until cooked through, about 18 minutes. When the meatballs are done remove from oven. Let cool before freezing. Enjoy the many options available with your homemade meatballs!