I am part Italian and grew up with my grandma making spaghetti, meatballs, and Italian sausage for every holiday. Yes, on Thanksgiving we would always have a turkey, but no one really cared about the turkey; every one cared about the pasta and homemade sauce. Before I became vegetarian, my grandmas homemade meatballs were one of my favorite parts of the holidays (Along with the eggboobats, but that is another story for another time. And no, that wasn't a typo).
I created this recipe recently, knowing it would never be as good as my grandmas recipe. This recipe fits the low FODMAP diet, is gluten free, and taste tester approved. It does not contain a breadcrumb binder, so the mixture is pretty wet, but, once you cook the meatballs, they stick together pretty well.
This recipe is super simple, so give them a shot tonight.
- ¼ lb. beef
- 1 lb. turkey
- 1 egg
- 2 Tbsp. fresh basil, chopped
- 2 tsp. dried thyme
- 2 tsp. dried rosemary
- 2 Tbsp. fresh scallions, chopped
- ½ tsp. salt
- Olive oil
- Marinara sauce
- In a large bowl, combine the beef and turkey with all the other ingredients, and using your hands, mix well until all ingredients are fully incorporated and ready to roll into balls.
- Preheat the oven to 350 degrees.
- Meanwhile, begin rolling the mixture into meatballs about 1.5 inches in diameter, and place each one in the pan. Continue until the mixture is used up. It should make about 17 meatballs
- In a glass baking dish, coat the bottom surface with marinara sauce and olive oil. Place the meatballs into the dish and then top them with a small amount of sauce.
- Cook for 15-20 minutes or until the meatballs are no longer pink.