Tuesday, November 13, 2012

Egg Free Italian Meatballs

These are great to make in a big batch and store in the freezer.  Can be used on top of spaghetti/pasta, in Meatball Subs or Italian Meatball soup.  You can even make these mozzarella stuffed meatballs following the instructions on this post.

Italian Meatballs
From Egg Free Bakery

1 lb ground turkey or beef
1 tbsp oil
1 tbsp minced onion
¼ cup bread crumbs or quick cooking oats
¼  cup canned parmesan cheese
1 tbsp milk
½ tsp bottled minced garlic
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp garlic salt
½ tsp basil
½ tsp parsley

Preheat oven to 35o degrees F. and grease 9×13-inch baking dish with cooking spray.   In a large bowl combine all the ingredients except the meat.  Combine well.  Crumble meat into bowl with seasoning mixture and use hands to combine.  You want everything combined well, but don't overdo it.  Use 1 tbsp meat mixture for small meatballs or 2 tbsp meat mixture for standard size meatballs.  For portioned meat into a ball and place in baking dish.  Bake 20-30 minutes until meatballs are cooked through.  

To make meatball subs, prepare meatballs.  While meatballs are cooking, prepare sauce (recipe follows).  Split sandwich buns in half.  Top with 3-4 meatballs.  Spoon desired amount of sauce on top of meatballs and then place a few slice of mozzarella cheese on top of that.  Serve warm!

Tomato Sauce for Meatball Subs:

1 28-ounce can crushed tomatoes
1 1/2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon sugar (this helps cut the acidity of the tomatoes)
1/2 teaspoon garlic powder
1/2 teaspoon salt

Combine the sauce ingredients in a medium saucepan and bring to a low simmer. Simmer for 10-15 minutes on low. Keep warm until the meatballs are finished baking.

Sharing on Real Food, Allergy Free: Allergy Free Wednesday

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