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Monday, 30 December 2013

Delicious Italian Meatballs

One of our favorite family recipes to make is Swedish Meatballs, which I regularly make and then freeze for delicious leftovers.  I wanted to create a similarly tasty and easy Italian-style meatball that could be baked and eaten fresh or frozen for meals at a later time.  This version of Italian meatballs is quick to mix up, and you can use a cookie scoop to pop onto your baking tray.  They're packed with plenty of herbs, so they're nice and flavorful and are great with pasta or used in meatball subs.  Enjoy!

Delicious Italian Meatballs
Makes ~20-24 meatballs

Preheat oven to 375F.  Cover a cookie sheet with foil, lightly oil.

Mix in a large bowl, until evenly combined:
1 lb. lean ground beef
1/2 cup gluten-free breadcrumbs OR Kristin's Gluten-Free Flour Mix
1/4 cup milk (lactose-free works great)
1 small onion, finely diced
1 egg
1/2 tsp salt
1/2 tsp ground pepper
1/2 - 3/4 tsp garlic powder
3/4 - 1 tsp dried basil
3/4 - 1 tsp dried oregano
1/2 - 3/4 tsp Worcestershire sauce

Scoop 2 Tbsp sized balls onto prepared pan using medium-sized cookie scoop OR roll 2 Tbsp meat into a ball in your hands for nicer shaped meatballs.
These were just scooped on using a medium cookie scoop. 

Bake 25 minutes, until fully cooked.
Note: the finer you dice your onions, the neater your resulting meatballs will look - I'm never very patient with finely dicing my onion, so my meatballs are never quite perfectly round.

Meal options:
1. Serve meatballs with GF pasta, spaghetti sauce and parmesan cheese.
2. Use these meatballs in meatball subs - make my homemade gluten-free hot dog bun recipe, and fill with warm spaghetti sauce, meatballs and mozzarella cheese.  You can toast these in the oven briefly before serving to help melt the cheese.

Any extra cooked meatballs freeze really well!  You can reheat directly in your spaghetti sauce in a pan over medium heat.  Once the sauce is simmering, your meatballs should be all warmed up.

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