RomanItalian
Gluten-Free Orange Meatballs
by Chef Max Mariola · 1.1M subscribers on YouTube
Juicy gluten-free meatballs with a bright orange and taggiasche olive sauce, a quick and simple recipe from Chef Max Mariola.
- Difficulty
- medium
Ingredients
9 items- Carne Macinata (terza scamone)Ground beef from the third cut of sirloin
- Pecorino Fiorino (Pecorino Romano)Grated pecorino cheese
- OrangeZest and juice of orange
- Salt
- Pepper
- LeekLeek, sliced thinly
- Taggiasca OlivesTaggiasche olives, preserved in oil
- Olio di Olive TaggiascheOil from the taggiasche olives, used for cooking
- SugarA little sugar to balance the sauce
Method
- Combine the minced beef (3rd cut of sirloin) with grated pecorino cheese, orange zest, salt, and pepper.
- Form small meatballs (about the size of a cherry).
- In a pan, heat the taggiasche olive oil and add finely sliced leek.
- Add the meatballs and brown them over high heat until a crust forms.
- Lower the heat, add a little sugar and the orange juice, then let the sauce reduce and coat the meatballs.
- Serve the meatballs with the orange sauce and some additional orange zest on top.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
