Yesterday was the kid’s birthday and as is tradition, we went out to the lake for dinner.   With Easter being this upcoming weekend, Mum and I talked about simplifying dinner and decided that since the kid loves pasta – pasta, it is.

Mum makes good meatballs but I’m the problem, I can’t eat traditional meatballs because of the breadcrumbs so she looked online and found a recipe for meatballs.  Mum being Mum, she can’t ever make a recipe as written, she tinkers with them (something picked up from Memere that I’m also guilty of).   These meatballs are soft, moist and flavourful and have the side bonus of being completely gluten and grain free.  They were lovely.  Hope you enjoy them.

Total Time:  1h  45min         Prep Time: 30 min.        Cook Time:  1h 15min

  • 1 lb ground pork
  • 1 lb ground beef
  • 1 tsp garlic powder
  • 2 cups ricotta cheese
  • 1 cup parmesan cheese, grated
  • 2 eggs, beaten
  • 2 tbsp dried parsley
  • 2 tsp italian seasoning, crushed between fingertips
  • 1/2 tsp oregano
  • salt and pepper

There are two methods you can cook these with.

Version 1

1.  Preheat your oven to 425F.  Lightly grease a large roasting pan or baking sheet (with sides) with olive oil.  In a large mixing bowl, combine all the ingredients with your hands and roll into 2 inch meatballs.  Place on the baking sheet and bake for 18 minutes.    After baking, remove them from the oven and add them to your sauce and simmer for 30 to 40 minutes.

Version 2

In a large mixing bowl, combine all the ingredients with your hands and roll into 2 inch meatballs.  Add them to simmering sauce and cook for 40 to 60 minutes.

 

Adapted from Michael Symon’s meatball recipe.