ITALIAN LEMON MEATBALLS

•    2 lbs. ground beef and pork, 50/50 blend
•    1 lb. potatoes, boiled, then mashed & cooled
•    2 large eggs
•    ¼ Cup grated Parmigiano Reggiano
•    1 handful fresh parsley, finely chopped
•    Zest of 2 lemons
•    2 garlic cloves, minced
•    Salt and freshly ground black pepper, to taste
•    Gluten free flour, for dredging
•    Olive oil, for frying
•    2 whole garlic cloves, lightly crushed
•    1 tablespoon butter
•    Juice of 1–2 lemons, to taste
•    ½ cup low-sodium chicken broth, divided
•    Additional chopped parsley and lemon zest, for garnish

In a large bowl, combine the ground beef and pork, mashed potatoes, eggs, cheese, chopped parsley, lemon zest, and minced garlic. Season with salt and freshly ground black pepper. Mix gently until all ingredients are evenly incorporated.

 

Shape the mixture into evenly sized meatballs and flatten each one slightly. Lightly dredge in flour, shaking off any excess.

 

Heat a generous amount of olive oil in a large skillet over medium heat. Add the whole garlic cloves, allowing them to infuse the oil with flavor.

 

Add the meatballs in a single layer, working in batches if necessary. Fry on both sides until golden brown but not cooked through. Transfer to a plate and set aside.

 

Remove the garlic from the skillet. Carefully pour off most of the frying oil, leaving approximately 1–2 tablespoons in the pan. Reduce the heat to medium-low and add the butter.

 

Once the butter has melted, add the juice of one lemon and ¼ cup of the chicken broth, stirring to combine and scraping up any browned bits from the bottom of the skillet. Taste and add more lemon juice if desired.

 

Return the meatballs to the pan, gently turning them to coat in the lemon-butter sauce. Cover and simmer over low heat for approximately 10 minutes, or until the meatballs reach an internal temperature of 160°F, adding the remaining chicken broth as needed if the sauce begins to dry out. 

Transfer the meatballs to a serving platter, spoon the lemon-butter sauce over the top, and garnish with freshly chopped parsley and additional lemon zest. Serve warm.

 

Fall Harvest Dinner for 6

This cozy Fall Harvest Dinner brings together all the flavors of the season in one warm, inviting menu. Herb-roasted pork with apple-cider Dijon sauce is paired with creamy truffle-mushroom pasta, thyme-roasted rainbow carrots, a crisp pear and walnut salad, and savory pumpkin biscuits. Start with warm Raclette and roasted potatoes, then finish the evening with a rustic gluten-free apple galette and vanilla ice cream—the perfect autumn dinner for sharing with friends. The best part about it - it's a completely gluten free meal, just be sure to use GF bread with the appetizer!

Dutch Oven Braised Beef Short Ribs with Carrots & Celery

 

• 1 tbsp oil
• 4 meaty beef short ribs
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 6-8 petite tricolor carrots, left whole or cut into large chunks
• 2–3 celery stalks, cut into large chunks
• 1 cup red wine
• 2¾ cups vegetable stock
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp sugar
• 2 bay leaves
• ¼ tsp salt
• ¼ tsp black pepper

For the Gravy

• 2 tbsp cornstarch
• 5 tbsp cold water

To Serve

• Creamy mashed potatoes or mashed cauliflower
• Short ribs, carrots and celery
• Gravy

1. Preheat Oven to 275°F.
2. Heat the oil over medium-high heat in a Dutch oven. Season the short ribs lightly with salt and pepper. Brown thoroughly on all sides, about 8–10 minutes total. Remove the ribs and set aside.
3. Reduce heat to medium. Add the chopped onion and cook for about 2–3 minutes, until beginning to soften. Add the garlic and cook for another 1 minute.
4. Pour in the red wine. Bring to a boil and cook for 3–4 minutes, scraping up all the flavorful browned bits from the bottom of the Dutch oven.
5. Stir in the vegetable stock, tomato paste, Worcestershire sauce, thyme, sugar, bay leaves, salt and pepper.
6. Place the ribs back into the Dutch oven along with any accumulated juices. Bring the liquid to a gentle simmer.
7. Cover tightly and transfer to the oven. Cook for about 2 hours.

8. Carefully remove the Dutch oven from the oven. Nestle the tricolor carrots and large celery chunks around the short ribs, partially submerging them in the braising liquid. Cover again and return to the oven.

9. Continue cooking for another 1–1½ hours, or until the short ribs are very tender and easily yield to a fork. The carrots should be tender but still hold their shape.

10. To make the gravy, carefully remove the short ribs, carrots and celery and keep them warm. Remove and discard the bay leaves. If there is a noticeable layer of fat on the surface of the braising liquid, spoon off as much as you'd like before making the gravy.

11. Place the Dutch oven over medium-high heat and bring the liquid to a gentle boil. Mix the cornstarch with the cold water until completely smooth. Slowly whisk the slurry into the braising liquid. You may not need all of it, so add gradually until the gravy reaches the consistency you like.

12. Spoon creamy mashed potatoes or mashed cauliflower onto each plate. Top with a short rib and some of the braised tricolor carrots and celery, then spoon the rich red-wine gravy over everything.