The Best Gluten-Free Meatballs - Twiins Style
One of our best Sunday morning memories is of our mother frying meatballs for our Sunday dinner. There is something to be said for the wonderful aroma of meatballs frying along with the anticipation of the meal to follow, as it was usually shared with grandparents, aunts, uncles, and cousins. It wasn't just a meal...it was an event! Sundays were always special in our home because we would get to spend time with our cousins who we had so much fun with. As soon as Mom started placing the cooked meatballs in the bowl we would sneak into the kitchen to grab them out of the bowl while they were still hot; a tradition that our children and husbands still carry on today! Most of our followers know my husband Jack has celiac disease and I've had to adapt all our recipes to gluten-free when cooking for him. Converting some recipes can be quite challenging; however, I used some really good GF Italian style bread crumbs to substitute for the Italian bread and Jack loves them! Without a doubt the best Italian style Gluten-Free meatballs ever! 😋😋
- 1 lb ground beef 80-85% lean/20-15% fat
- 1/2 cup whole milk
- 4 ounces Aleia’s Italian Bread Crumbs* (please see note below)
- 4-5 garlic cloves, finely chopped or grated
- 1/2 large onion, finely chopped
- 3 Extra-Large eggs
- 1 ½ large handfuls grated Pecorino Romano cheese
- 1 handful fresh parsley, chopped
- salt and pepper to taste
- EVOO (for frying)
- Place ground meat in a medium size mixing bowl, break up with a fork and set aside.
- In a small bowl, soak bread crumbs in 1/2 cup milk until completely absorbed (about 2-3 minutes). This should yield about 1 cup of bread crumbs. (If too loose add a little more bread crumbs. If too dry, add a little more milk).
- Place bread crumbs on top of ground meat.
- Add the onion, garlic, salt, and pepper to combine well.
- Make a well in the center of the meat mixture and place all the eggs, Pecorino Romano cheese, and the parsley.
- With a large fork scramble the eggs, cheese, and parsley in the well, then start to combine into the entire meat mixture. You can do this best with your hands that are scrupulously clean or with gloves…your preference.
- Once well combined (don’t over mix) scoop out about 1/2 handful of meat mixture and roll into a ball and place on parchment or waxed paper. Continue making meatballs until all meat has been formed.
- In a large skillet pour enough EVOO to half the size of your meatball. Let the oil get hot, then working in batches, brown all sides (Don’t overload, allow each meatball some breathing room).
- When meatballs are browned and crisp remove to a paper towel lined bowl or tray. Repeat until all meatballs are cooked.
- 30 minutes before your tomato sauce is ready, place cooked meatballs in the tomato sauce and continue cooking the sauce.
- Serve with your favorite pasta and enjoy!
Notes: These meatballs are delicious as a stand-alone meal with or without tomato sauce. Make them smaller and they become a delicious appetizer
* As a substitute for the breadcrumbs above, I have also used with great success UDI’s Gluten-free white bread soaked in milk or Against the Grain gluten-free baguettes soaked in milk. Against the Grain is my preference; however, this brand is not available in the Wilmington, NC area.