Italian-Style Meatballs

Elizabeth Ries, host of Twin Cities Live, shares her classic meatball recipe fit for any occasion

Photos Provided

Crave cozy dishes simmering in heavy pots that make the whole house smell like home during fall? This go-to meatball recipe combines beef, pork, quinoa instead of bread for an option suitable for those who are gluten free. (These taste especially good when there’s a football game on in the background!)

2 carrots
2 stalks of celery
1 small yellow or white onion
2 large cloves of garlic
4 tablespoons olive oil, divided
1 pound ground beef
1 pound ground pork
1 cup cooked quinoa
½ cup chopped parsley
1 teaspoon dried Italian seasoning blend
2 eggs
1 tablespoon salt
1 teaspoon freshly ground black pepper
36 ounces marinara sauce (homemade or store bought)

Roughly chop the celery, carrots, and onion. Put into a food processor with the garlic, and pulse until finely chopped. Heat a medium-sized skillet over medium heat. Add 2 tablespoons olive oil and the chopped vegetables. Sauté about 3-5 minutes, until softened. Set aside to cool.

Preheat the oven to 450 degrees Fahrenheit. Combine all ingredients (except remaining olive oil and marinara) in a large bowl, and mix gently with a wooden spoon or clean hands. Portion even-sized meatballs and place on a parchment paper-lined jelly roll pan. Use your hands to roll the meatballs and tighten them. Bake in the oven for 35 minutes or until golden brown.

Pour marinara sauce into a large, shallow baker or Dutch oven set over medium heat. Using tongs, carefully nestle the meatballs into the sauce and simmer for about 15 minutes or until sauce is warm. Serve over pasta, zucchini noodles, or with crusty bread.

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