Ingredients6-12 medium-hard boiled eggs, peeled 1 lb bulk (uncased) hot italian sausage (you can really use any minced meat here, including plain meat or mild sausage) about 1 c Better Batter gluten free regular or seasoned flour about 1 c gluten free breadcrumbs (I used 4C) 1 raw egg, beaten
Boil and peel your eggs. Set aside.Separate meat into 1-2 ounce portions - I find 1.5 ounces is just about right. Flatten them out to about 1/8 inch thickness - I find it helpful to do this between plastic bags or parchment paper. Set aside. Prepare three separate containers - one for the flour, one for the egg, and one for the breadcrumbs. Set aside. Roll prepared eggs in the flour to coat. Place each coated egg in the center of the flattened meat and bring the sides of the meat over to seal the egg completely, to make a 'meatball'. Coat the meatball with flour, then dip into beaten egg, then press into the breadcrumbs. Place into a pan. If frying: Heat at least 2 inches of oil in a heavy pan with high sides, to about 375 degrees. Fry for about 4 minutes per side - or until all sides are golden brown. If baking: Heat oven to 400 degrees. Bake for about 35 minutes or until all sides are golden brown. These are best the day they are made (when reheated, they can get rubbery).