GF Meatball Recipe
1 lb ground beef
1 lb sweet Italian sausage
3 TBSP fresh minced garlic (you can use less if you like, but we love garlic!)
1/2 small sweet onion, minced
1/2 tsp red pepper flakes (more or less, to taste)
1 tsp sea salt
1 tsp fresh ground black pepper
1 C GF bread crumbs (I save ends and scraps of bread in my freezer for this, place frozen pieces in my air fryer to dry out a bit, and then pulse to bread crumbs in my Ninja chopper or food processor)
1 tsp dried oregano (if available, use 3 tsp minced fresh)
1 tsp dried basil (if available, use 3 tsp minced fresh)
1/4 C milk or dairy-free milk
1/4 C fresh grated parmesan (omit for dairy-free)
1 large egg (sub 3 TBSP aquafaba for egg-free)
Combine all ingredients well and use a scoop of your choice to create uniform-sized meatballs. I use a medium scoop for spaghetti and meatballs or meatball subs, and a tiny scoop for wedding soup meatballs. This recipe makes 28 medium meatballs, and quite a few tiny ones.
In a hot pan, add a couple of tablespoons of olive oil and all of the meatballs. Brown meatballs on one side, and gently turn with thongs to brown on both sides. Lower heat and cover to cook through. Remove from pan and set aside. Dispose of oil (I use empty coffee cans for this). You can also bake, which I often do when I make the tiny ones. Just spread single layer on a cookie sheet and bake at 375 until browned and cooked through, turning them over as needed.
I use this meatball recipe in many of my recipes and wedding soup.