Meatballs

FacebookTwitterPinterest
  • 1lb ground meat - I usually mix buffalo/bison and turkey but you can use beef, veal, pork, anything ground with a little fat in it (not chicken breast as there is not enough fat in it).
  • 1/4 cup GFCFSF breadcrumbs (I just use 2 slices of Udi's bread)
  • 1/4 cup minced onion
  • 1/4 cup minced bell peppers (red, green, yellow, orange, whatever floats your boat)
  • 2 cloves garlic, minced
  • 1 teaspoon Italian Seasoning (oregano, thyme, parsley)
  • 1 egg
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

 

Mix all ingredients together thoroughly.  Shape into balls by hand.  Heat 1-2 tablespoons olive oil in pan and cook meatballs.

Note: I make these in 10 pound batches and freeze them in single serving batches for easy grab and go meals.  If you are going to freeze the meatballs, only cook them about 75 percent of the way and set aside to cool.  When cool, place in baggies and in refrigerator overnight and put in the freezer the next day.  (putting hot food in the freezer causes excess ice to build up on food, creating freezer burn).

I reheat these by putting the frozen meatballs in a pan with my sauce until the meatballs are thoroughly cooked and the sauce is hot. Pour over GFCFSF pasta (we LOVE Tinkyada Organic Brown Rice Pasta).

 

 

Meatballs - GFCFSF
Meatballs - GFCFSF - 10 lbs!