main meals

Grain Free Italian Meatballs

This is one of my most prized recipes and I’m so excited to share it with all of you! I’ve been making a variation of these meatballs for about 8 years now. I think this grain free version is way better than my original wheat version! Each time I make them I tweak things just a little bit, but I vow not to touch this recipe anymore! They are in my book perfect. My husband, dad, and father in law just love these and I’m asked to make these on a regular basis. I hope you’ll try them tonight for your family and they will become a staple in your house too. These meatballs can be made a day in advance which really allows all the flavors to come together, and they make great left overs or freezing for another meal! One of the best parts about this recipe is that it’s low carb, so you don’t have to feel guilty about eating them if you count carbs like I do.  I like to serve these with either spaghetti squash or Cappello’s paleo fettuccine noodles and a side salad. If you haven’t tried these noodles, you’re missing out! You literally can not tell a difference between fresh wheat pasta and this much more nutritious grain free version! I’m in love with them can you tell?

Grain free Italian Meatballs (Gluten Free, Grain Free, low carb)

  • Servings: 8-10
  • Difficulty: easy
  • Print

A savory Italian main course that's great for any night of the week and perfect for entertaining guests.

Author: Angie Besko-ATasteOfWholesome.com 

Ingredients

  • 1 lb 80/20 ground beef
  • 1 lb ground pork
  • 2 lbs sweet Italian sausage
  • 4 eggs
  • 5 oz. grated parmesan cheese
  • 2-3 Tbsp. fresh chopped garlic
  • 1 Tbsp. dried parsley
  • 1 Tbsp. pepper
  • 1 Tbsp. garlic salt
  • 1 Tbsp. nutmeg
  • 3 Tbsp. Extra virgin olive oil (for cooking)
  • 3 Tbsp. Butter (for cooking)
  • 3 jars of organic pasta sauce (this is my time saver, or you can make your own)

Directions

Start by mixing the first 10 ingredients in a large mixing bowl with either your hands, or an electric mixer with the paddle attachment, just until incorporated. (Using a mixer is a lot less messy). If using a mixer, mix on low-speed and be careful not to over mix as this makes the meatballs tough. Next, roll mixture into balls (about the size of a ping-pong ball) and cook in a mixture of olive oil and butter until all sides are brown (do not cook them all the way through at this point). Simmer meatballs in the pasta sauce for 45 min to 1 hour until meatballs are cooked through. This makes the sauce full of flavor!  Serve alone, with spaghetti squash, or Cappello’s Paleo Fettuccine. Enjoy!

 

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