Print

My Favorite Meatballs with Fresh Basil & Parmesan

My Favorite Meatballs are a delicious and easy make-ahead dinner that are just as good to serve to company as they are for the weeknight family meal [Low FODMAP & Gluten Free].

Inspired by recipes from Artisanal Gluten-Free Cooking & The Low FODMAP Diet Cookbook.

Course Main Course
Cuisine American, Italian
Keyword fodmap, glutenfree, meatball
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 Servings

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 3 eggs, beaten
  • 2 cups gluten-free bread crumbs, plain (I like 4C Crumbs brand)
  • 2 Tbsp fresh basil, chopped
  • 1 tsp dried oregano
  • 1 tsp crushed dried rosemary
  • 1 Tbsp salt
  • 2 tsp black pepper
  • ½ cup aged parmesan cheese, finely grated
  • 2 tsp garlic-infused oil

Instructions

  1. Heat oven to 400°F and prepare a baking sheet with a large piece of foil.
  2. Combine all ingredients except for the garlic-infused oil in a large bowl. Gently fold the ingredients into each other with your hands, but be careful not to over-mix. Stop once things are mostly incorporated. If you’d like, fry off a small piece in your skillet and check that everything is seasoned to your liking. Form the meat mixture into balls one-inch to one-and-a-half inch in diameter.

  3. Heat a large non-stick skillet over medium high heat. Add the garlic-infused olive oil and allow it to heat up. Brown the meatballs in the skillet in batches, about 2 minutes on each side. You aren’t cooking them through, just getting a nice sear on the outside. You can skip this step if you’d like, and in that case just add another 5-8 minutes to your oven time.
  4. Transfer the meatballs to the foil-lined baking sheet. Cook in the oven for 10-12 minutes, then flip all the meatballs and cook for another 10-12 minutes. Test for doneness with a meat thermometer (they should be at 160°F when cooked) or cut one open to check.

  5. Serve My Favorite Meatballs plain, covered with marinara sauce, over spaghetti, in buns as a sandwich, or however else you desire!

Recipe Notes

Make Ahead and Freeze: For best results, freeze the meatballs individually. Allow the meatballs to cool slightly, and then arrange them in a single layer on a baking sheet lined with parchment paper, leaving some space between. Freeze for 2 hours, and then transfer to a freezer-safe container (I use a gallon-size Ziploc bag). Next time you need a quick, delicious meal, pull out as many as you need, place them on a foil-lined baking sheet, and reheat in the oven for 15 minutes at 375°F. Frozen meatballs should be enjoyed within 2-3 months.