Italian Gluten Free Meatballs

Ingredients:

• 4 teaspoons extra-virgin olive oil
• 1 large yellow onion, chopped (approx. 1/4 cup)
• 3 cloves garlic, minced or finely grated
• 1 pound ground beef
• 7 ounces ground veal (or lean pork)
• 1 cup Gluten Free Seasoned Breadcrumbs
• 3/4 cup grated freshly grated Parmesan cheese (or Kraft canister)
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 tablespoon Italian seasoning
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup non-fat milk (or dairy-free substitute)
• Gluten Free Marinara Sauce (optional)

Instructions:

1. Preheat a skillet with oil. Add onion and saute until translucent, about 7 minutes.
2. Slightly beat the eggs and set aside.
3. Add the ingredients to a large bowl in the order they are listed. (You may add the onion at any time, but wait until it cools a bit. You don't want hot onion to cook the eggs.)
4. Using your hands, squish the mixture between your fingers until thoroughly combined. Do not over-mix as eggs become tough when over-handled.
5. Preheat a large skillet over medium heat with additional oil.
6. Using a spring-action scooper or 1/8 cup dry measuring cup, scoop 2 tablespoons of the mixture and roll into a ball. Repeat with remaining mixture,
7. Working in batches, fry the meatballs until they are brown on all sides. Set browned meatballs on a baking sheet.
8. Once you have one batch frying, preheat the oven to 350 degrees F.
9. Once all of the meatballs are brown, bake on the center shelf until thoroughly cooked, about 10 minutes.
10. Simmer in marinara sauce or your favorite gluten-free spaghetti sauce.

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