Gentle Beef or Veal Meatballs with Creamy Sauce

✅ Suitable for:
Low-histamine (fresh-cooked only), low- or moderate-salicylate, gluten-free, dairy-free, neurodivergent-aware, IC/PBS-safe, GERD-safe, and low-inflammatory/low-GI
🍽️ All Zones cookable (prep-friendly even on Red/Black days if frozen in advance)

🍴 Ingredients (Serves 3–4)

For Meatballs:

• 500g very fresh organic beef or veal mince
• 1 tbsp finely chopped chives or parsley (omit if very sensitive)
• 1 egg
• ½ tsp salt
• Optional: 1 tbsp GF rice crumbs (only if binder needed)
• 1 tsp rice bran or canola oil for baking or pan-frying

For Creamy Sauce:

• ¾ cup homemade chicken or vegetable stock (low-salicylate + no garlic/onion)
• ½ cup suitable dairy-free cream (e.g. additive-free oat cream or Nuttelex + rice milk blended)
• 1 tsp cornflour (GF) + 2 tsp cold water for slurry
• Salt to taste

👩‍🍳 Method

1. Preheat oven to 180°C (350°F).
2. In a bowl, combine mince, salt, egg, and herbs (and GF crumbs if using).
3. Shape into small meatballs (about 1½ tbsp each).
4. Place on a parchment-lined tray, brush lightly with oil, and bake for 20–25 minutes or until just cooked through.
   (Alternately, pan-fry in a nonstick pan with 1 tsp oil over medium heat.)
5. In a saucepan, gently heat stock and cream until warm.
6. Mix cornflour and water in a small cup, then stir into the sauce to thicken.
7. Simmer 2–3 minutes, stirring.
8. Add cooked meatballs to sauce. Simmer gently 5 minutes. Serve immediately.

✅ Diet Suitability Breakdown