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

Cook Time 30

Total Time 40

Servings 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

Heat oven to 400°F and prepare a baking sheet with a large piece of foil.
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.
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.
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.
Serve My Favorite Meatballs plain, covered with marinara sauce, over spaghetti, in buns as a sandwich, or however else you desire!

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.