When I was a young girl, my good friend was Italian. She often invited me to come with her to her grandmother’s house on Sunday. There were always large homemade meatballs, pork chops, sausage, etc.. There was always joking and laughter as her aunts, uncles, and cousins gathered together. They treated me like family, and I’ll never forget their warm smiles.
When I asked my friend’s lovely Grandma how she prepared her wonderful meatballs, she listed the ingredients as a handful of this and a handful of that.
Ready to make traditional meatballs? Let’s go.
We start with ground beef. (I always recommend grass-fed beef when available.) Combine your beef with a beaten egg and a handful of Parmigiano cheese. In this case a handful equals a tablespoon. (I use aged Parmigiano Reggiano). Next add some parsley, about a teaspoon, and some fresh garlic.
Next, mix in a handful of your favorite breadcrumbs. Since my family is gluten-free, I use Shar’s bread crumbs, (In this case a handful is equal to a quarter of a cup). Season with salt and you’re ready to roll your meatballs. Not too tight, now. You want to lightly roll them between your hands to form a ball that feels like it will hold together, but lightly so they will absorb the sauce that you will simmer them in after you fry them in oil. I use extra-virgin olive oil for frying over a medium flame being careful that the oil doesn’t smoke.
Finally simmer your meatballs in homemade sauce.
You’re going to love these traditional meatballs. É squisito!
P.S. If you make this recipe, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
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- 2 pounds ground beef
- 1 egg
- a handful of parmesan cheese (about 1 tablespoon)
- 3 cloves of garlic, minced
- some parsley (about 1 teaspoon)
- a handful of gluten free Shar’s bread crumbs(about ¼ cup)
- some salt
- oil for frying
- Combine all ingredients in a large bowl.
- Roll into meatballs.
- Fry meatballs in oil and brown them well on all sides over medium-low heat, turning carefully about 10 minutes.
- Then simmer meatballs in 1½-2 quarts of gluten free sauce.
- Serve and enjoy.
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