This gluten-free thing is really resting my cooking skills and creativity. It’s REALLY stretching my limited baking skills. I still haven’t been able to make a good bread, though a few have been decent, but not good. Instead of trying to replicate bread that MarocBaba is so dearly missing I’m trying instead to come up with great meals so that he won’t miss the bread. Breakfast proves to be extra hard without my usual backups like granola bars, toast, cereal, waffles etc. There will be a lot of eggs and potatoes to be eaten for awhile until I master gluten free baking!!
Whenever I make something like kefta or even roast chicken I pull some off to the side and save for breakfast or lunches. This saves me some time and energy the next day. These veal meatballs were from the Avgolemono Soup I made. I didn’t cook the meatballs inthe soup, I rolled them out and popped them in the fridge to use the next day.
- 1/4 lb (about 125 grams) ground veal
- 1 tbsp sumac
- 1 tsp salt
- 1 tsp paprika
- 1 tsp crushed garlic
- 2-3 free range eggs
- handful of chopped Vidalia onions
- 1 tsp smen
- 1 tsp vegetable oil
- salt, pepper, and cumin, sumac to taste
Make the meatballs by mixing the veal, sumac, salt, paprika and garlic. Form into small balls and set to the side. Heat a medium frying pan on medium high heat. Add the smen, vegetable oil and onions to the pan. Cook onions for about 3 minutes until they begin to soften. Add the meatballs sauteing until they are almost completely cooked through. Crack the eggs in a separate bowl and whisk. Pour into the frying pan. Shake salt, pepper, sumac and cumin on top, just enough to taste – you can always add more later. When the eggs are set, slide out of the pan and onto a plate. Enjoy!
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