Italian Meatballs

My Grandmother's Italian Meatballs adapted to be Gluten-Free

Savory and Flavorful!

Growing up in a big Italian family, pasta and meatballs in tomato sauce are always fan favorite.  These meatballs, based on my Grandmother’s recipes are savory and flavorful!

It’s meat mixed up with parmigiana cheese, gluten-free bread and lots of Italian seasoning.  They taste great straight up when first cooked and with tomato sauce anytime!

Serve with pasta or on a meat ball sandwich or on pizza.

They freeze well. Dethaw by placing frozen meatballs directly in simmering tomato sauce before serving.

Scroll down for recipe.

Italian Meatballs

Recipe

Italian Meatballs
 
Savory and flavorful, these Italian meatballs are a fan favorite. Based on my Grandmother's recipe we've adapted these meatballs to be Gluten-free. Freeze well. Dethaw by placing frozen meatballs in tomato sauce while sauce simmers.
Author:
Recipe type: Sides
Cuisine: Gluten-free
Ingredients
  • 1 lb fresh ground beef
  • 1 egg
  • 1 tsp salt
  • ¼ tsp pepper
  • ¼ tsp garlic powder
  • ½ - 1 gluten-free baguette, according to size of baguette and taste, cut into ¼ inch pieces and prepared as below
  • 1¾ - 2 cup grated parmesan
  • 1-2 tablespoons Curley Italian parsley, finely chopped (optional)
  • 2 cloves garlic/ halved
  • Olive Oil - for frying
Instructions
  1. Place bread in a small bowl. Cover with water and soak for about 1 minute, then drain water.
  2. Mix all ingredients (except garlic cloves) together with you hands until well combined.
  3. Roll mixture into 1½ -2 inch balls
  4. **See Optional Note before proceeding to cook all meatballs
  5. Heat olive oil in a large skillet or saute pan over medium heat. Olive oil should be about ¼ inch deep so that meat will fry but not be fully immersed. Add garlic and cook for 30 seconds.
  6. Then place meatballs in saute pan and cook approximately 2 minutes, rotate and cook the next "side" 2 minutes, continue rotating and cooking until all sides browned and cooked. NOTE: meatballs should not touch one another and depending on the size of your skillet, you may need to cook in batches. My skillet requires two batches of cooking.
  7. **Optional: Do a test run! We will often roll up just one or two meatballs, cook them up and taste. Feel free at that point to add more spices or cheese or bread to adjust to personal tastes.
  8. Let cooked meatballs cool on plate covered with paper towels, cover meatballs with paper towels and layer as you make more. Cooling on a paper towels absorbs excess oil.
  9. Store in freezer: Lay a piece of wax paper on a piece of foil. Place meatballs on wax paper. Close up foil into a packet. Place meatball packet in a large ziplock bag. Freeze.

 

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