Why do you let the meat and eggs sit out before cooking with them?

When I make meatballs, I always take eggs and meats out of the refrigerator and let them come close to room temperature, without actually becoming warm. I call this “taking the chill off”. When you cook cold eggs in cold ground beef, the eggs will congeal and make the finished meatballs more tough. When they are allowed to warm a little bit before cooking, the finished meatballs will be tender and juicy.

How can I make meatballs that are gluten-free and dairy-free?

For this gluten-free meatball recipe, the only thing you'll need to substitute is the parmesan cheese. You can simply leave it out, or replace it with a cashew parmesan substitute. Many meatball recipes also contain milk, but mine does not. I use extra eggs to replace the moisture that milk would provide, which also act as an extra binding ingredient which keeps gluten free meatballs from falling apart.

Can you freeze meatballs in sauce?

Yes, you can freeze cooked meatballs in your favorite sauce. I have done that for many years with no problems. Pour the sauce and meatballs into a sturdy freezer bag or other freezer-safe container to freeze. Reheat in a slow cooker on high for a few hours, or defrost in the microwave before reheating in a pot on the stove top.

How long do cooked meatballs last in the fridge?

Cooked meatballs can be safely kept in the refrigerator for 3-4 days. Store them in an airtight container.

Can you make meatballs with other meat besides ground beef?

Yes, you can make meatballs with other types of meat besides the traditional ground beef. I have used ground turkey, ground pork, and ground chicken - all with great results. Each type of meat will give a slightly different flavor, so it depends on what you and your family prefer. If you want to use ground chicken, check out my low carb chicken meatball recipe .

How to Make Gluten Free Italian-Style Meatballs

Ingredients

Scale

2 pounds lean ground beef (I used 85% lean)
1 pound ground Italian sausage
4 large eggs
3/4 cup gluten free breadcrumb ingredients (see Notes)
1/3 cup parmesan cheese
1 1/2 teaspoons dried Italian seasoning
1 teaspoon ground black pepper
2 teaspoons salt
1/4 cup finely chopped Italian parsley
2 tablespoons finely chopped fresh basil leaves
1 tablespoon garlic, finely minced or grated (roughly 1 large clove garlic)
2 tablespoons oil, like olive oil or avocado oil

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Instructions

Take eggs and meats out of the refrigerator and let them come close to room temperature, without actually becoming warm. I call this “taking the chill off”. When you cook cold eggs in cold ground beef, the eggs will congeal and make the finished meatballs more tough. When they are allowed to “take the chill off” the finished meatballs will be tender and juicy.
Finely chop the parsley and basil.
In a large mixing bowl, add meat, eggs, breadcrumb ingredients, parmesan, spices, herbs, and garlic. Use your hands to make sure it’s completely mixed together.
Shape the meat mixture into balls, either by rolling them with your hands, or using a cookie scoop.
Heat 2 tablespoons of oil in a large skillet. Add meatballs, but don’t crowd the pan. Cook in batches.
When meatballs are cooked through, remove to a plate as you cook the rest.
Add the meatballs to tomato sauce, meatball subs, or serve however your heart desires!

Notes

Alternatives to bread crumbs: oatmeal, dry instant potato flakes, crushed gluten free cracker crumbs, almond flour, leftover gluten free bread crusts or heels that are chopped into crumbs. See my recipe for Low Carb Meatballs for low carb breadcrumb alternatives.

Author: beneficialbento
Prep Time: 30 minutes
Cook Time: 20 minutes
Category: dinner
Method: stove top
Diet: Gluten Free