Gluten-Free Italian Style Meatballs

For the Panade:
1 Whole MyBread Pita
½ Cup Milk

On a baking tray, dry out and toast 1 whole MyBread pita in a 400 degree F convection oven for about 10-12 minutes. When cooled, rip/break into small pieces and soak in milk. When the bread absorbs the liquid, mash together as much as possible into a coarse paste.

1 Lb. Each – Ground Pork, Ground Beef, Ground Veal (3 pounds total)
½ Cup Finely Chopped Onion
¼ Cup Grated Pecorino Romano Cheese (plus extra for garnish)
¼ Cup Finely Chopped Parsley
6-8 Finely Chopped Garlic Cloves
1 Farm Egg Scrambled
2 Tablespoon Salt
½ Tablespoon Black Pepper

Raise oven to 425 degrees F convection. In a large bowl, mix all the above ingredients until combined evenly. Using an ice cream scoop, evenly portion the meatball mixture. Roll into balls and place so they are just touching on a parchment lined baking tray. (Note: for ~24 meatballs, they should weigh ~ 2.5 ounces and will be slightly bigger than the size of a golf ball)

Bake for approximately 20 minutes or until cooked through. Simmer meatballs briefly on your stove top in your favorite tomato/marinara sauce, and serve hot either as is or atop your favorite gluten-free pasta.

Serves 6-8

Leave a comment

Comments have to be approved before showing up.