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    Home » Africa » Central African Republic » Gluten Free Meatball Recipe

    Gluten Free Meatball Recipe

    Published on Dec 13, 2019 Modified: Aug 7, 2020 by The Foreign Fork This post may contain affiliate links which won’t change your price but will share some commission.

    Jump to Recipe Print Recipe

    This Gluten Free Meatball Recipe is known as Kanda in the Central African Republic. It’s made with ground beef and a special ingredient…. Pumpkin seeds! Serve these up the traditional way (with onion tomato sauce) or on a bed of pasta with pasta sauce! Either way, this Gluten Free Meatball Recipe (kanda) is delicious! 

    Overhead view of Gluten free meatballs in cast iron skillet

    “Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

    If you like experimenting with foods, this is a great recipe for you to try! Who doesn’t like a good meatball?? Seriously, no one. Not a soul. 

    Meatballs are a good, classic favorite. So if you want to try some global experimentation in your kitchen without TOO big of a risk, this is the recipe for you. 

    Kanda is a recipe that, so far, I’ve only seen a variation of from the Central African Republic. This kanda recipe feature pumpkin seeds ground into a powder. In this recipe we mix the pumpkin seeds with beef to make delicious and simple meatballs. 

    In the Central African Republic, there’s also another form of kanda called Kanda ti nyma, which, instead of pumpkin seeds, is made with okra and peanuts.

    Overhead view of Gluten free meatballs in a cast iron skillet

    What is in this Recipe for Gluten Free Meatballs?

    Ground beef
    Pumpkin seeds
    Onion
    Garlic
    Salt 
    Black pepper
    Cold water 

    For full measurements and instructions, scroll to the recipe card at the bottom of the page. 

    How to Make Kanda 

    In a food processor or blender, grind the pumpkin seeds to a powder.

    Add the rest of the ingredients into the food processor and grind until fully combined. 

    Transfer the mixture to a bowl and refrigerate for at least an hour. 

    Heat some olive oil in a cast iron skillet.

    Roll the mixture into meatballs about the size of golf balls. Place them in the pan, and use tongs to turn them as they cook, ensuring that they brown on all sides and cook through. It will take about 15 or so minutes. 

    You may need to cook them in two batches. 

    Serve with whatever sauce you’d like.

    Gluten Free meatballs Pinterest image

    How to Serve your Gluten Free Meatball Recipe

    The traditional way to make this gluten free meatball recipe is by placing the meatballs in a tomato and onion sauce. You can even serve it with rice! 

    The way that we served them in my family was to put them over a bed of spaghetti noodles. The next day, we served them just with a side of pasta sauce, similar to how they’re enjoyed in the Central African Republic. Both days they were deeelicious, and definitely a do-over meal in my house!

    If you liked this recipe, you might also like: 

    • Canadian Poutine with Beef Gravy 
    • Loc Lac (Beef Stir Fry) from Cambodia
    • Gyuveche (Beef Casserole with Cheesy Potato Topping) from Bulgaria
    • Thai-Inspired Meatball Soup

    Kanda (Gluten Free Meatballs)

    This Gluten Free Meatball Recipe is known as Kanda in the Central African Republic. It’s made with ground beef and a special ingredient…. Pumpkin seeds! Serve these up the traditional way (with onion tomato sauce) or on a bed of pasta with pasta sauce! Either way, this Gluten Free Meatball Recipe (kanda) is delicious! 
    5 from 1 vote
    Print Pin Rate
    Course: dinner, Main Course, meat
    Cuisine: central african republic
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    resting time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 36 meatballs
    Calories: 39kcal
    Author: The Foreign Fork

    Ingredients

    • 1 lb ground beef meat
    • 2 cups pumpkin seeds
    • 1 Onion chopped
    • 1 tsp Garlic
    • ¾ tsp salt
    • Black pepper to taste
    • ½ cup Cold water

    Instructions

    • In a food processor or blender, grind the pumpkin seeds to a powder.
    • Add the rest of the ingredients into the food processor and grind until fully combined.
    • Transfer the mixture to a bowl and refrigerate for at least an hour.
    • Heat some olive oil in a cast iron skillet.
    • Roll the mixture into meatballs about the size of golf balls. Place them in the pan, and use tongs to turn them as they cook, ensuring that they brown on all sides. It will take about 15 or so minutes.
    • You may need to cook them in two batches.
    • Serve with whatever sauce you’d like.

    Notes

    Recipe copyright The Foreign Fork. For educational or personal use only. 

    Nutrition

    Serving: 1serving | Calories: 39kcal | Carbohydrates: 1g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 56mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheForeignFork or tag #TheForeignFork!

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    Comments

    1. Janice says

      December 13, 2019 at 12:26 pm

      Are the pumpkin seeds raw or toasted?

      Reply
      • Alexandria Drzazgowski says

        December 14, 2019 at 11:27 pm

        They are raw!

        Reply

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