It’s been a while since my mom made meatballs and if I’m being honest, I’m pretty sure she’s made 99.5% of the fresh meatballs I’ve eaten in my life. (Love you mom!) 🍝
Since I don’t eat red meat and obviously don’t eat gluten, today’s meatballs look a lot different then those of my childhood — BUT my mom has made GF turkey meatballs for me in the last 7 years so I knew it was doable.
I combined one egg, one package of Jennie-O ground turkey, about 1/8 of a cup of Parmesan cheese and about 1 cup of Ians seasoned bread crumbs. This my first time using these bread crumbs and they have a great flavor. The consistency is a bit off with some big chunks and some dust, but I think it added to the meatball texture.
Once everything was well combined, I formed them into balls by hand one at a time and Immediately added them to a pan with about 2 tbsp of olive oil on medium heat. Cooked on one side, then rotated twice for roughly 10 minutes total. While cooking the second pan’s worth, I kept them warm in a covered dish in the oven on 225 with a little sauce.
Caution: these bread crumbs will soak up the sauce quick and get a bit mushy so remove them from the sauce prior to storing leftovers in the fridge.
I paired them with a nice glass of red wine and some Barilla gluten free spaghetti and Parmesan cheese. Definite comfort meal which I’ll make again… but also if my mom makes it, I swear it tastes better… made with less work from me and more love from her so #winwin.
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Gluten Free Sacramento 