My California grandsons prefer meatballs in the pasta sauce. This also gives the opportunity to turn the pasta sauce into a vegetarian or vegan option if some of your guests prefer. Just put the meatballs on the side to be added by those who want it.
Meatballs – gluten free
Servings 0
Ingredients
- 1 pound lean ground meat turkey is good, but my grandsons prefer beef
- 1 large egg
- 1/2 cup onion finely chopped (optional)
- 1/3 cup grated Parmesan cheese
- 3/4 teaspoon garlic powder or granules or 3 cloves garlic, fresh, minced
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1/2 teaspoon dried parsley
- 1 teaspoon dried dill, optional
Instructions
- Preheat oven to 350 degrees.
- Place all ingredients into a large mixing bowl. Mix together using your hands until well combined.
- Roll into 1″ balls. You should have a total of 24 or 25 meatballs. Place meatballs onto a baking sheet with raised sides.
- Bake for 20 minutes, or until center is no longer pink.
- Add to heated pasta sauce
Notes
To freeze meatballs: After cooking, let meatballs cool then place into a zip top freezer bag. When you’re ready to eat them remove the number you need and place into sauce pan with pasta sauce. Let simmer until meatballs are heated