Appetizers, Dinner, Entrees, Gluten Free, Pasta

Traditional Meatballs

January 6, 2017

I am a little behind on posting my recipes as always.  I made my traditional meatballs over the holidays for a party.  They are great as an appetizer, or you can throw it over some spaghetti.



  • 1 pound of ground grass fed beef
  • 1 pound of ground veal
  • 1 pound of ground pork (you can get the spicy one if you want)
  • 1 cup parmesan cheese
  • 2 eggs beaten
  • 1/4 to 1/2 cup flat leaf parsley, chopped
  • 1/3 cup of fresh thyme
  • 1/3 cup fresh oregano
  • 1 tablespoon white pepper
  • 4 to 6 garlic cloves, minced
  • 1 cup day old bread crumbs finely crumbled, or you can buy seasoned bread crumbs (if you eat gluten free, they do sell gluten free bread crumbs at Nugget and Whole Foods)


  1. Mix the meats together using your bare hands and then mix all the other ingredients with it.  I usually mix the eggs first then add the breadcrumbs and everything else afterwards.
  2. Roll meatballs into the size of a golf ball.
  3. Put meatballs in a large skillet over the stove with a bit of olive oil on the bottom and cook on all sides until all sides are browned.
  4. Place in a large pan and put in the oven at 250 for about 1 to 2 hours along with your favorite marinara sauce.  See below for my fast and simple marinara sauce.

Fast and Simple Marinara Sauce


  • 2 large cans of tomato puree (there are gluten free options at the store)
  • 2 to 3 tablespoons dried Italian seasoning
  • 1 to 2 teaspoons garlic powder or 2 to 3 garlic cloves, minced
  • salt and pepper to taste
  • 2 to 3 tablespoons chili flakes (optional)
  • 1/2 yellow onion, finely chopped

Cook on medium to low heat for about 20 minutes and then you can put the sauce over the meatballs when you put them in the oven.

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