Dangerously Daydreaming

"All men dream, but not equally. Those who dream by night in the dusty recesses of their minds, wake in the day to find that it was vanity: but the dreamers of the day are dangerous men, for they may act on their dreams with open eyes, to make them possible." ~ T. E. Lawrence

Tasty Tuesdays: Italian Meatballs

You should have seen J’s eyes light up when I told him we were having meatball subs for dinner last Friday.  The man was ecstatic!  He went through two helpings if that’s any indication of tastiness.  These meatballs are so easy to make and they’re gluten-free!  And I’ll show you how to make the marinara sauce to go with them too.  You can make the sauce while the meatballs are baking and have everything ready at once.

For the meatballs.

What you need:

  • 1/3 lbs ground beef (spring for the grass-fed organic, you’ll taste the difference!)
  • 1/3 lbs ground pork
  • 1/3 lbs italian sausage
  • 1 roma tomato – chopped
  • 1/2 sweet yellow onion – chopped
  • 1/2 c. parmesan cheese – grated
  • 3 crimini mushrooms – chopped
  • 1/4 c. red wine (I used an $8 Cabernet Sauvignon)
  • 1 egg
  • 1/4 c. almond flour
  • 3 cloves garlic – pressed
  • 1/2 tbsp Italian Seasoning
  • 2 tbsp olive oil (divided)
  • 4 leaves basil – chopped
  • 3 green onions – chopped

What you do:

Preheat the oven for 425 degrees Fahrenheit.

In a large bowl combine all ingredients and mix well.  Add more flour if the mixture is too soggy to form.

Drizzle 1 tbsp olive oil in a glass 13×9 pan.

Form the meatballs and place in the pan.  Drizzle with remaining olive oil.

Bake for 30 – 40 minutes or until meat is thoroughly cooked.

For the marinara sauce.

What you need:

  • 1 28 oz can whole tomatoes
  • 1/2 sweet yellow onion – chopped
  • 3 cloves garlic – pressed
  • 1/2 tbsp Italian Seasoning

What you do:

Mash up tomatoes by hand and place in sauce pan.  Combine all other ingredients in sauce pan and heat on medium, stirring occasionally.  Sauce is done when onions turn translucent.

Meatballs should be done by now.  Place them on a bed of pasta, on a toasted hoagie roll, or even enjoy them plain.  Spoon marinara sauce over top of meatballs and garnish with additional parmesan cheese.  Pair with a green salad and a glass of the remaining Cabernet Sauvignon.  Enjoy!


4 comments on “Tasty Tuesdays: Italian Meatballs

  1. storiesbywilliams
    July 10, 2012

    Nom nom nom nom! Dangit, now I’m hungry. Shouldn’t have skipped lunch!

    • Audrey
      July 17, 2012

      Skipped lunch? That’s rough!! These are pretty easy and not bad as leftovers so you’ll have lunch for the next day…

  2. Gilly
    July 16, 2012

    I’m totally making these soon!!! Thanks for the recipe!

    • Audrey
      July 17, 2012

      The little dragon might enjoy them too! 🙂 Let me know how it turns out for you!

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