Growing up in an Italian family, we always had lots of Italian meatballs! Meatball sandwiches for school lunch, meatball heroes for the beach and always pasta and meatballs for Sunday dinners. My moms meatballs are the best. They are so good but of course they have egg and cheese in them. So I have been playing with different recipes to try to get that momma meatball taste into my meatballs. She says the trick is not to over roll them into balls, otherwise they become too dense verses light and airy. Viola! Make sure when making these meatballs that you follow that important rule!
Italian Meatball Ingredients
1 lb Each of Ground Grass Fed Beef, Pork and Turkey Breast
1 Coyo Coconut Yogurt Plain (5.3 oz)
1 Tbsp salt
2 Garlic Cloves Minced
1/2 Cup Gluten Free Bread Crumbs
2 Tsp Italian Seasoning
2 Jars Pear Baby Food (3.5 oz each)
1/2 Cup Parsley
Dash of Pepper
Homemade Tomato Sauce
3 Cans of Muir Glen Organic Chunky Tomato Sauce
1 Tbsp Salt
1 Tbsp Sugar
1 Onion Whole
1 Basil Leaf
1 Tsp Italian Seasoning
Dash of Pepper (optional)
Homemade Breadcrumbs
2 Cups Sprouted Rice Crispy Cereal (Back to Nature)
1 Tsp Pizza Seasoning (Frontier Co-Op)
1/8 Tsp Salt
To replace the egg, I used pear baby food. I have also used apple sauce but like the pear taste better (but is an option to use). The cheese flavor comes from the CoYo Yogurt. It is different from my coconut yogurt and has a more of a sour cream type taste which when cooked in food tastes a little cheesy to me. The garlic tastes better when it is minced verse using a garlic press...I don't know why but I have done both and like the former better. For the bread crumbs, I make them homemade as I don't like to use yeast in my cooking if I can avoid it and most store bought breadcrumbs have yeast. I use 1/2 cup breadcrumbs in the meatballs and store the rest in an airtight container in the refrigerator. Again, the most important thing to remember is too lightly make the meat into a ball. Bake in the oven at 350° for 25 minutes. Place in large pot of pasta sauce and cook for at least 2 hours. I generally also sear some ribs in a pan and throw them in the sauce as well. It's meatball Sundays (Football too) at our house!! For the linguine I use Ancient Harvest Gluten Free Organic Super Grain Pasta.
Enjoy,
Sandra
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