Incredible Italian Meatballs

• Meat

  • 1 1/4 lb 85/15] ground beef

• Produce

  • 2 cloves Garlic
  • 1/2 cup Onion, juices
  • 1 tbsp Parsley, dried

• Refrigerated

  • 1 Egg

• Condiments

  • 1 24oz jar Marinara sauce, gluten-free

• Pasta & Grains

  • 1 lb Gluten-free spaghetti

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 small torn 1 cup small torn pieces White bread, soft gluten-free

Found on iowagirleats.com

Description

Ingredients

• 1 cup small torn pieces of soft gluten-free white bread (no crusts)
• 1/2 cup finely grated onion + juices
• 1 egg, whisked
• 2 cloves garlic, minced
• 1 Tablespoon dried parsley
• salt and pepper
• 1-1/4lb 85/15 ground beef
• extra virgin olive oil
• 24oz jar gluten-free marinara sauce (I love Boves)
• chicken broth
• 1lb gluten-free spaghetti

Directions

• Mix white bread and grated onion in a large bowl then let soak for a minute. Add egg, garlic, dried parsley, salt, and pepper then mix to combine. Crumble ground beef over mixture then use hands to mix until just combined. Shape into golf ball-sized meatballs (about 18-20) then place onto a plate. Add enough extra virgin olive oil to cover the bottom of a large, heavy-bottomed skillet (at least 10) then preheat over medium/medium-high heat (6/10 on the heat scale.) Add half the meatballs then saute until evenly browned on all sides but not completely cooked through, carefully turning the meatballs with tongs or a spoon as they will be very soft. Transfer browned meatballs to a plate. Brown second batch of meatballs then gently add the first batch back into the skillet. Remove skillet from heat to cool down for a minute. Bring a large pot of water to a boil, season with salt, add pasta, and then cook according to package directions. Meanwhile, carefully pour marinara sauce into the skillet then use a spoon to gently coat all the meatballs in the sauce. Return skillet to the burner then turn heat down to medium-low and simmer until meatballs are cooked through, 15-20 minutes, basting and gently turning meatballs over in the sauce with a spoon every so often. If meatballs are taking too long to cook (meaning they didnt cook enough during the browning process,) place a lid or crimp a piece of foil on top of the skillet then simmer until cooked through. If sauce gets too thick while simmering, add in a glug of chicken broth. Drain pasta then serve with meatballs and sauce.