Italian style meatballs

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I made these meatballs for the first time the other night. This is a recipe that I adapted from Guy Fieri on one of his Food network shows. They turned out really delicious. Even my picky eater in the house loved them. Which reminds me, the next time I make them I have to make double! They were that yummy, I didn’t have enough!

Make the tomato sauce first and let it simmer while you are making the meatball mixture.

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Tomato Sauce:

  • 2 tbsp extra virgin olive oil
  • 1/2 onion; chopped
  • 2 cloves garlic; chopped
  • sprinkle of red pepper flakes (optional)
  • 8 oz can diced tomatoes (I used the basil, onion, garlic flavored)
  • 1 tbsp tomato paste (I used a little packet)
  • freshly chopped basil (however much you like)
  • sprinkle of thyme and parsley (optional)
  • salt and pepper to taste

Cook the onions in the extra virgin olive oil until translucent, add garlic. Add diced tomatoes along with tomato paste, red pepper flakes, basil, thyme, parsley, salt and pepper to taste. Let this simmer and come together while you mix up your meatballs.

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Meatballs:

  • 1/4 cup Ian’s Gluten Free Panko Style Bread Crumbs
  • 1/4 almond milk
    • I mixed these two together in a small bowl and let them combine
  • 8 oz ground beef (this is the only meat that I used, but you could add in some turkey, ground sausage, or whatever you like)
  • Grated parmesan (love this stuff, I didn’t measure, just kept adding, probably about 1/4 cup!)
  • Sprinkle of Italian Parsley (you can use dried or chopped)
  • 2 cloves garlic (chopped)
  • Salt and pepper to taste
  • 2 tbsp extra virgin olive oil

 

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Warm a skillet with some extra virgin olive oil.

For the meatballs, I added to the ground beef, parmesan, garlic cloves, basil, some dried parsley and combined all that together. I then added the panko and milk mixture to the beef and gently combined that in. You do not want to over mix your meatballs at this point.

Shape them into small or medium-sized meatballs and set onto a pan lined with parchment paper. Add meatballs to the warmed skillet and cook on each side until nice and browned, I like them a bit crispy on each side. Don’t move them around too much otherwise, they will crumble or break apart. Let them cook well and then turn them to the other side. Meanwhile, I also have the tomato sauce simmering away on the other side of the stove top!

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Once you feel they are cooked through, add them to the tomato sauce that has been simmering away. Put the pan into the oven set at 350 for about 20 minutes.

Once they are out, serve as you please.  I served mine with spaghetti noodles. They also make a wonderful appetizer.

This recipe made approximately 12 medium sized meatballs.

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  1. Pingback: Meatball and Spaghetti – Gluten Free Farm and Home

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