From Gluten-Free Girl via FoodNetwork: http://blog.foodnetwork.com/healthyeats/2011/04/01/gluten-free-spaghetti-and-meatballs/
Preparing to cook. Bring the pork, beef, eggs, and mustard to room temperature. Preheat the oven to 450°.
Mixing the meatballs. Put all the ingredients into a large bowl. Mix them together with your hands. Be careful to not overmix — this is not like creaming butter and sugar together. Instead, fold the ingredients over each other, gently, until they are just combined.
Making the taster. Set a large cast-iron skillet (or sauté pan) over medium-high heat. Add 1 teaspoon of the olive oil. Form a small patty with the meat. Add it to the hot oil. Cook until the patty is firm and browned on both sides, about 2 minutes. Let it rest out of the pan for a moment to cool. Taste. Adjust the seasonings if necessary.
Forming the meatballs. Gently, roll the meat into 2-ounce balls. (These make large meatballs. If you want smaller ones, try 1-ounce meatballs.)
Browning the meatballs. Set the skillet over medium-high heat again. Add the remaining olive oil. When the oil is hot, add the meatballs. (You might be able to fit all the meatballs into the pan if it is big enough. If not, don’t scrunch them. Do this in two batches.) Brown the bottoms of the meatballs, about 2 to 3 minutes. Flip over the meatballs and slide the skillet into the oven.
Finishing the meatballs. Cook the meatballs until they have reached an internal temperature of 160°. Remove them from the oven.
Serve with your favorite tomato sauce and gluten-free pasta.
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|Serving Size: 1 Serving (459g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 749 (68%)|
|Amt Per Serving||% DV|
|Total Fat 83.2g||111 %|
|Saturated Fat 30.1g||151 %|
|Monounsaturated Fat 31.1g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 739.7mg||228 %|
|Sodium 872.6mg||30 %|
|Potassium 948.4mg||25 %|
|Total Carbohydrate 21.3g||6 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 20.8g|
|Protein 63.7g||91 %|
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Calories per serving: 1099
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