My inspiration for this meatball remix recipe is the famous Rao’s Meatballs.  After going gluten free I couldn’t shake the craving for these pillowy soft meatballs, so I develop the gluten free version!  Adapted slightly from Rao’s Cookbook by Frank Pellegrino (Random House, 1998).

1 lb ground sirloin
1/2 lb veal
1/2 lb ground pork
2 eggs
1 1/2 cups gluten free breadcrumbs
1 cup Pecorino Romano cheese-grated
1 1/2 tbsp parsley-chopped fine
1 garlic clove-minced
1/2 tsp salt
1/4 tsp pepper
1 1/2-1 3/4 cup warm water (stop when not absorbing liquid)

1 cup olive oil-for sautéing the meatballs

In a large bowl mix all ingredients ( less the water) with your hands to be sure it is fully blended. Once all above ingredients are mixed well add the water slowly and continue to mix until absorbed.  Make 3″ diameter meatballs.

Heat 1 cup oil in fry pan or skillet.  Sauté in batches for 2-3 minutes on each side. Place on a cookie sheet and finish in the oven at 350° for 20ish minutes or until thermometer reads 165°.  Slip them into a marinara and serve over pasta noodles or spaghetti squash.  Enjoy!


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