Ingredients
Scale
- 1 lb. ground beef (90%)
- 1 lb. ground pork
- 1 lb. ground mild Italian sausage
- 1 small to medium shallot, minced
- 1 1/2 tablespoons Italian seasoning
- 1 heaping teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 – 1 teaspoon red pepper flakes (depending on how spicy you like them)
- 3/4 cup gluten free bread crumbs
- 1/4 cup milk
- 2 jars of your favorite tomato sauce
- fresh basil and Parmesan to garnish
Instructions
- In a large mixing bowl, add in all of the ingredients (except the tomato sauce, fresh basil and Parmesan cheese). Using your hands (I like to put on food grade gloves), mix everything together until fully combined.
- Using a 2 inch scoop (I use a vintage ice cream scoop), press the meat mixture into it and press it against the side of the bowl – leaving one side flat. Release the scoop and place it onto a baking sheet tray. Repeat until all the meat is formed into meatballs. Place the tray filled with meatballs into your freezer.
- After the meatballs are in your freezer, preheat your oven to 425F (convection bake). When the oven is fully preheated, add the sheet tray to your oven and bake the meatballs for 14-16 minutes or until fully cooked. Remove from the oven.
- If serving right away, heat your favorite tomato sauce in a large skillet over medium heat. Transfer the cooked meatballs to the skillet. Garnish with fresh basil and Parmesan cheese. If you are making these to freeze, add about 2 inches of your favorite tomato sauce to the bottom of a container (that has a lid), place the desired number of meatballs on top of the sauce. Let cool for about 20 minutes, cover, label and place in your freezer.
Notes
You can use a stand mixer to combine all the ingredients together, if you don’t like using your hands.
For an extra step to 2 – roll the meatballs in between your hands to form into a ball and place on your baking sheet tray.
A quick way to check for doneness on meatballs, is to press two fingers ontop of one of the meatballs. If it feels firm – then they are finished cooking.
- Prep Time: 10
- Cook Time: 15
- Category: beef
- Method: oven
- Cuisine: dinner