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4 lbs. Total Yield
Meat & Poultry Entrees / Italian
Heat 2 oz. canola oil in a sauté pan over medium-high heat. Add 12 oz. finely diced shallots and sauté until slightly browned. Stir in 3 oz. minced garlic and continue sautéing until just golden brown and fragrant. Remove from heat and allow to cool slightly.
In a large mixing bowl, combine the cooked shallot-garlic mixture, 2 lbs. ground protein (beef, chicken, or turkey), 5 large eggs, 6 oz. gluten-free bread crumbs, 2 Tbsp. gluten-free tomato paste, 2 Tbsp. Italian herb mix, and 2 Tbsp. ground black pepper. Blend thoroughly. Portion meatballs to desired size (e.g., 1 oz. or 2 oz. portions), place on parchment-lined sheet pans, and bake in a preheated 350°F oven until internal temperature reaches 165°F.
In a saucepan, sauté 4 oz. finely chopped shallots and 8 oz. sliced fresh mushrooms together for 5 to 6 minutes until soft and caramelized. Pour in 8 oz. sweet Marsala wine and simmer to reduce mixture by one-third volume.
Add 1 quart RC Gluten Free Demi-Glace Sauce Mix (prepared according to label instructions) into the reduced wine and mushroom mixture. Simmer for 5 minutes until thickened into a glossy glaze, then finish with 1 Tbsp. chopped fresh parsley. Cover the baked meatballs generously with warm Marsala sauce and serve immediately.
Consistent Glaze Stability: Utilizing RC Gluten Free Demi-Glace Sauce Mix ensures a rich, glossy coat that holds up effortlessly on steam tables without breaking, separating, or losing its velvety texture.
Pre-Sautéing Aromatics: Sautéing shallots and garlic prior to folding into ground meat cooks off harsh raw sulfur notes, ensuring sweet, caramelized onion and garlic flavor distributes evenly throughout every bite.
Versatile Protein & Service Options: Ground turkey or chicken can be used for a lighter poultry variation. Serve cocktail-sized meatballs as a high-end pass-around appetizer, or serve full-sized portions over gluten-free pasta or garlic mashed potatoes for an entree.
