• Cooking Time: 30 minutes
  • Servings: makes 18 meatballs
  • Preparation Time: 20-30 minutes
  • 1 small onion, chopped
  • olive oil
  • 1" slice GF bread
  • milk to cover
  • 2 cloves minced garlic
  • 3 T. Italian flat leaf parsley, finely minced
  • 1/2 t. oregano
  • 1 t. freshly ground sea salt
  • 1 t. freshly ground black pepper
  • 2 eggs
  • 1 lb. grass fed ground beef
  • 1/2 lb. ground pork (can use all beef)
  • 1/4 c. freshly grated parmesan
  1. Put small chopped onion in a bowl, sprinkle with olive oil and microwave 1 1/2 minutes on high. Move onion aside in bowl and add slice of bread, barely cover bread with milk and let sit for 15 minutes. Using a fork, shred the bread and mix with the onion. Add garlic, parsley, oregano, salt, pepper, and eggs. Mix well. Break up meat into bowl, add parmesan and mix everything together very well, using gloved hands as necessary. Form into 2" meatballs and place on a parchment lined baking sheet. Bake in an oven preheated to 350 F for 20 minutes or until browned and cooked through. Meatballs can now be added to sauce of your choice, or frozen for future use.
Our family loves these Italian meatballs simmered in homemade marinara and served with spaghetti sprinkled with freshly grated parmesan. YUM!