I love a good meatball. Actually I love most italian food and american style italian food. But now that I’m gluten free I can’t be so flippant with my ordering of italian food. Lots of breadcrumbs can be lurking and if I’m unlucky that helpful restaurant with gluten free pasta might actually boil it in the regular pasta water. So instead I keep my italian food cravings to my own home. I couldn’t resist making meatballs this week. They are so easy to make and a perfect instant meal when leftovers are kept in the fridge or freezer. I finished off the last of my freezer stash when our niece and nephew came to visit. Meatballs are a perfect kid food! I’m not too fancy with my meatballs I usually just use ground beef. In this version I bought grass fed ground beef-yum. But you could make them beef, veal, and pork just like meatloaf if you’d like. I also decided to make them grain free as we’re being conscientious about the amount of carbs we are eating. So instead of breadcrumbs I substituted a couple of tablespoons of almond flour. I really don’t notice the difference. I couldn’t resist the parmesan cheese. Parmesan just gives such great depth of flavor. I’ve been baking the last few batches of meatballs instead of pan frying them. I think it works out just as well and makes less of a mess. I drizzle a little olive oil on top of each meatball to get them to brown nicely. You could probably leave this off if you wanted to. I also like my meatballs about the size that can fit nicely in the palm of my hand-not too big or too small. They are maybe three bites. I’ve made giant ones before but they take so long to cook. Tiny meatballs are delicious but I can devour way too many of them but they are perfect for soup. Any size you choose is fine but just adjust the baking time to cook them through.
I like to serve the meatballs with simple homemade tomato sauce. It’s really four ingredients: crushed tomatoes, garlic, olive oil, and salt. Just let it all stew together for an hour or so-it’ll be delicious. Top the meatballs and sauce with some freshly grated parmesan. Bon Appetito!
- 24 oz of grass fed ground beef
- 1/4 cup of grated white onion (about 1/2 an onion)
- 1 egg
- 3 tbsp of almond flour
- 1 tbsp of olive oil
- 2 tsp garlic salt
- 2 tsp of italian seasonings
- 1 tsp of ground black pepper
- Preheat the oven to 375F degrees.
- Add all the ingredients into a large bowl, mix with your hands until well combined.
- Take an approximate 1/4 cup scoop and roll in the palm of your hands until a smooth balls is formed.
- Place meatballs on to a baking tray with a silicone mat.
- Cook meatballs for 30-35 minutes until browned and cooked through. This may vary depending on the size of your meatballs.
- Serve the meatballs with tomato sauce and your favorite pasta or spaghetti squash.