Relax, it’s a meatball, you will love it.
This versions adds pine nuts and currants. Another popular Sicilian variation is more about the lemon. It adds lemon zest and wraps the meatball in lemon leaves for moistness. The lemon meatball is a summertime favorite and I will get to it for sure. Tonight I make the classic way I know how to make a meatball.
Did I mention how I love meatballs. I love them because they are chock full of flavor. They make a great appetizer and leftovers are a no brainer. Can you say meatball sandwich? And, you make them with whichever meats you like best. The real kicker though with meatballs are they don’t even have to be meat! Eggplant meatballs are wonderful so are veggie meatballs and fish meatballs. You get the idea. I make my meatballs FODMAPish. They are gluten-free, onion free for those of us with Celiac or ibs and so on. Adapt a meatball today, lol.
I never make a small batch of meatball, that’s just sacrilegious.
1lb ground beef
1lb ground veal
1lb ground pork
6 slices gluten-free bread (Udi’s millet chia)
1 or maybe 2 minced garlic cloves (depending on my mood)
1/4 cup chopped basil
1/4 cup pine nuts
1/4 cup currants
1/4 cup or more of fresh grated Pecorino Romano cheese (I probably actually use 1/2 cup)
Olive oil/vegetable oil
In a large mixing bowl mix all the different meats together. Soak Bread in water for a few minutes. Then squeeze dry and crumble into bowl. Add all other ingredients and mix well. Roll the meat in your hands forming balls the size you choose. Heat the oil in large fry pan and fry meatballs until crisp. I use half olive oil and half vegetable oil in fry pan.
Serve just fried or add to a sauce. Tonight I poured a chunky marinara over the meatballs with a gluten-free pasta. Mangia!
Live, eat, share, gluten-free and FODMAPish.