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Gluten-Free Meatballs, Gruyère, and Chili Sauce Focaccia Recipe Note: This recipe combines the savory goodness of meatballs, the rich flavor of Gruyère cheese, and a hint of spiciness from chili sauce on a gluten-free focaccia base. Enjoy the fusion of flavors and textures in every bite!


For the Gluten-Free Focaccia: 2 cups gluten-free all-purpose flour blend 1 packet (2 1/4 tsp) active dry yeast 1 cup warm water (110°F/43°C) 1 tsp sugar 1 tsp salt 2 tbsp olive oil Additional olive oil for drizzling For the Meatballs: 1 pound ground meat (beef, pork, chicken, turkey, or a mix) 1/2 cup gluten-free breadcrumbs 1/4 cup grated Parmesan cheese 1 egg 2 cloves garlic, minced 1 tsp dried oregano Salt and pepper to taste For Assembling: 1 cup shredded Gruyère cheese 1/2 cup chili sauce (adjust to your preferred spiciness)


For the Gluten-Free Focaccia: In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes, or until foamy. In a large mixing bowl, whisk together the gluten-free flour blend and salt. Make a well in the center of the dry ingredients and pour in the activated yeast mixture and olive oil. Mix until a dough forms. Turn the dough onto a well-floured surface (use gluten-free flour). Knead the dough gently for a few minutes until it becomes smooth. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size. Preheat your oven to 400°F (200°C). Grease a baking pan and press the risen dough into the pan, spreading it to fit. Use your fingers to create dimples in the dough. Drizzle olive oil over the dough and sprinkle with a pinch of salt. Bake for about 15-20 minutes or until the focaccia is golden brown and cooked through. Remove from the oven and set aside. For the Meatballs: Preheat your oven to 375°F (190°C). In a mixing bowl, combine the ground meat, gluten-free breadcrumbs, grated Parmesan, egg, minced garlic, dried oregano, salt, and pepper. Mix well until all ingredients are evenly incorporated. Shape the mixture into meatballs of your desired size and place them on a greased baking sheet. Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and browned on the outside. Assembling the Focaccia: Spread the chili sauce evenly over the surface of the baked focaccia. Sprinkle half of the shredded Gruyère cheese over the chili sauce. Arrange the baked meatballs on top of the cheese and chili sauce. Sprinkle the remaining shredded Gruyère cheese over the meatballs. Place the assembled focaccia back in the oven for about 5-7 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool slightly before slicing. Serve the Meatball, Gruyère, and Chili Sauce Focaccia warm and enjoy! Note: You can customize this recipe by adjusting the type of ground meat, spiciness of the chili sauce, and the amount of Gruyère cheese according to your preferences.