My husband, Paul, has always requested that I make my famous meatballs. I remember when we were dating and I was working on my vet tech degree studying for midterms and he would ask me to make them. Somehow I would find the time to get them done! I had to adapt my recipe a bit to cater to the DF/SF/GF (dairy-free, soy-free, gluten-free diet) so if you’re not off dairy, I highly recommend using parmesan cheese and egg in your meatballs. Here’s what I came up with for the allergy-free version and hey, they are still pretty darn good. My meatballs come out a little different each time because I usually just eyeball all my ingredients but for those of you who like to measure, here’s my best shot.
- 1 pound of meat, ground beef and pork (you can usually find this pre-made in the meat section otherwise you can ask for it)
- 1/2 cup gluten free breadcrumbs
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1 tablespoon of dried oregano
- 1 tablespoon of dried basil
- 1 tablespoon of dried or fresh parsley
- 3 tablespoons of gelatin* or 1.5 tablespoons oil, 1.5 tablespoons water and 1 teaspoon of baking powder
- One jar of marinara sauce (simple sauce is best, make sure to check the labels for ingredients)
*I made some homemade chicken broth from a whole chicken carcass and after refrigeration it became a gelatin and worked great for binding my meatballs. I have not tried the oil and water trick yet.
- Remove jewelry from your hands. This is the only time I take my wedding rings off so that when I’m mixing the meat with my hands I don’t get raw meat caked in them.
- Heat sauce on the stovetop of medium heat in a medium/large saucepan.
- Prepare another large frying pan over medium heat.
- Pour meat into a mixing bowl. Add bread crumbs, garlic powder, onion powder, oregano, parsley, and gelatin or oil mix. Mix together well with your hands.
- Roll together meatballs with your hands or use a cookie dough scooper to make balls.
- Add meatballs to the frying pan to brown on all sides. Usually you do not need oil in the pan beforehand unless you’re working with really lean meat.
- As the meatballs are browned, add them into your sauce.
- Once all the meatballs are added to the sauce, cover and cook for about an hour or until cooked through.
- Serve with gluten free pasta or by themselves! Enjoy!