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Italian Meatballs (Gluten-Free)

These meatballs were actually an accident. My husband purchased some Wellshire Farms Pork Maple sausage instead of the turkey sausage I usually buy. So when I decided to make some meatballs, I noticed the pork sausage and thought, “Why don’t I use these for the meatball recipe?” The result was amazing! Once the meatballs came out of the oven, my husband and I stood there and ate almost all of the meatballs before they made it to the dinner table. I also decided to use fresh ground sirloin instead of regular ground beef. Something about those choices created the magic. Use these meatballs as snacks or appetizers, mixed with tomato sauce as a topping for pasta (we use gluten-free brown rice pasta) or spaghetti squash, or on a sandwich (I’m from the East Coast and there it’s called a “meatball grinder” in my old neighborhood). Enjoy.

Italian Meatballs (Gluten-free)

These amazing meatballs may not make it to the dinner table since they are so delicious right out of the oven!
Prep Time: 25 minutes
Cook Time: 20 minutes
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: Italian
Keyword: gluten-free, grassfed beef, meatballs
Servings: 21 meatballs
Calories: 86kcal

Ingredients

  • 1/2 cup bread crumbs (Ian's Gluten Free Panko Bread Crumbs)
  • 1/3 cup organic half and half or milk water or broth may be used for a non-dairy option
  • 1 tsp olive oil extra virgin
  • 1/2 cup sweet onion, chopped finely
  • 1 lb grass-fed ground sirloin or ground beef
  • 2 ea pork and maple breakfast sausages (Wellshire Farms)
  • 2 ea eggs
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, crushed (Dorot frozen garlic)
  • 1 1/4 tsp unrefined sea salt (Pink Himalayan salt)
  • 1 tsp black pepper
  • 1 tsp dried Italian herb seasoning (Simply Organic Italian Dressing Mix)
  • 2 tbsp Romano cheese, grated Nutritional yeast may be used for a non-dairy option
  • 1 tsp butter or ghee for greasing the baking dish

Instructions

  • Soak bread crumbs in half and half (or broth) in a small bowl for 15 minutes.
  • Bake the two pork sausage links in the toaster (or regular) oven for 15-18 minutes at 350 degrees. When done, chop into fine pieces and set aside.
  • Prepare a large baking dish or baking sheet. Grease with butter or ghee. (I prefer using a baking dish since the meatballs will release some fats. You can also use a baking sheet with edges and line it with parchment paper.)
  • While the sausage is baking and the bread crumbs are soaking, sprinkle onions with a pinch of salt and sauté in 1 teaspoon of olive oil over medium heat for about 3 minutes. Add crushed garlic and continue sautéing for another minute or two.
  • Mix ground sirloin and pork sausage pieces together in a large bowl. Add the soaked bread crumbs. In a separate small bowl, mix the eggs, parsley, salt, pepper, Italian seasoning, and Romano cheese. Add this to the meat mixture. Refrigerate for about one hour.
  • Use a teaspoon of butter or ghee and grease the baking dish.
  • Preheat oven to 425 degrees Fahrenheit.
  • When the mixture has been refrigerated for an hour, using wet hands and a tablespoon, form meatballs that are about 1 and 1/2 inched in diameter (use a heaping tablespoon for each meatball). Arrange on the prepared baking dish or baking sheet. This should make 21 meatballs.
  • Bake in the oven for 15-20 minutes or until browned around the edges.

Nutrition

Calories: 86kcal | Carbohydrates: 3g | Protein: 6g | Fat: 5g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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