Italian Meatballs (GF)
Meatballs are relatively simple and are as versatile a recipe as you can get. As I describe below, you can adapt this to whatever your heart desires. The proportions given below work for 1 pound of meat and make about eight 2-3 ounce meatballs. I like that size because you can bake or fry them to be medium rare to medium (if you’re not using poultry!), then warm in sauce. Make sure you make a couple extra; I like to sneak one or two as they come out of the oven.
A note on seasoning: it’s difficult to predict how much salt and pepper you’ll need. When in doubt, you can take a little of the meat mixture before you commit to baking them and cook it in a frying pan like a burger to get a feel for seasoning.
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You can adapt this recipe to your lifestyle. If you want to go the classic route, use a mixture of beef, pork, and veal and substitute plain breadcrumbs. Venison provides a healthier alternative, but 99% lean turkey, chicken, bison, or your favorite animal protein will work in this recipe.
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- 1 pound Ground Venison or any ground meat variation you desire
- 1 Large Egg
- 1/2 to 1 cup Grated Parmigiano Reggiano or Pecorino Romano
- 1/2 cup Gluten free bread crumbs or plain unseasoned bread crumbs
- 3-4 cloves Freshly Minced Garlic
- 1/4 cup chopped parsley
- Salt and pepper, to taste
- Extra Virgin Olive Oil
- Preheat oven to 400 F.
- Add ground meat to a large bowl.
- Add remaining ingredients. Season with salt and pepper to taste. It could take anywhere between 1/2 tsp and 1 tsp of each depending on the cheese.
- Mix thoroughly but gently with fingertips.
- Divide into about 8 portions. Roll individually until smooth and round. Arrange on a baking sheet lined with aluminum foil.
- Drizzle with extra virgin olive oil and bake for 20-25 minutes or until meat reaches desired doneness.
- Serve as an accompaniment to your favorite tomato sauce and pasta.
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