06 Mar 2017
gluten free meatball recipe

THE SECRET IS OUT!!!  Treat your family to these amazingly moist, Italian Meatballs.  What is the key to a moist meatball?  Lean meat will get tough during cooking. Prevent this from happening with two “secret” methods: adding eggs and ricotta cheese and adding soaked bread as a binder. The eggs and ricotta will keep them moist and the soaked bread will prevent meatballs from shrinking and becoming tough. (Shhh! Don’t tell anyone!) For an exciting addition, we used Three Baker’s Great Seed Bread for a little crunch. You’ll wish National Meatball Day (celebrated every March 9th) came around more often.

Get the recipe here!

Gluten Free Meatballs Recipe – Nutty Italian

gluten free meatball recipeIngredients:
  • 8 slices of Three Baker’s Great Seed Bread (or other T.B. bread)
  • 1/2 cup milk or water
  • 2 pounds ground beef (lean)
  • 2 large eggs
  • 1/3 cup ricotta cheese (whole milk)
  • 3 large cloves garlic, finely chopped
  • 1/3 cup grated Parmesan Cheese
  • 3 TBS dry parsley
  • salt and pepper, to taste
  • oil for frying

1.  In large bowl soak bread in milk until soft, squeeze bread in strainer to remove excess milk.  Return bread to bowl.
2.  Add beef, eggs, ricotta, garlic, cheese, parsley, salt and pepper.  With “clean” hands mix thoroughly.  Do not over mix.
3.  Roll into golf ball size balls.
4. Fill skillet with oil (approx. 1/2 inch).  Heat on med/high heat.  Add meatballs to heated oil leaving space between each meatball.  Brown on all sides.  Remove from oil and drain on paper towels.  Season with salt.  Repeat process for remaining meatballs, adding additional oil to skillet, if needed.  Let cool.
6.  Serve with favorite tomato sauce.
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