Try this My Favorite Meatballs with Fresh Basil & Parmesan [Gluten Free & Low FODMAP recipe, or contribute your own.
Suggest a better description1. Heat oven to 400°F and prepare a baking sheet with a large piece of foil.
2. Combine all ingredients except for the garlic-infused oil in a large bowl. Gently fold the ingredients into each other with your hands, but be careful not to over-mix. Stop once things are mostly incorporated. If you’d like, fry off a small piece in your skillet and check that everything is seasoned to your liking. Form the meat mixture into balls one-inch to one-and-a-half inch in diameter.
3. Heat a large non-stick skillet over medium high heat. Add the garlic-infused olive oil and allow it to heat up. Brown the meatballs in the skillet in batches, about 2 minutes on each side. You aren’t cooking them through, just getting a nice sear on the outside. You can skip this step if you’d like, and in that case just add another 5-8 minutes to your oven time.
4. Transfer the meatballs to the foil-lined baking sheet. Cook in the oven for 10-12 minutes, then flip all the meatballs and cook for another 10-12 minutes. Test for doneness with a meat thermometer (they should be at 160°F when cooked) or cut one open to check.
5. Serve My Favorite Meatballs plain, covered with marinara sauce, over spaghetti, in buns as a sandwich, or however else you desire!
Recipe Notes
Make Ahead and Freeze: For best results, freeze the meatballs individually. Allow the meatballs to cool slightly, and then arrange them in a single layer on a baking sheet lined with parchment paper, leaving some space between. Freeze for 2 hours, and then transfer to a freezer-safe container (I use a gallon-size Ziploc bag). Next time you need a quick, delicious meal, pull out as many as you need, place them on a foil-lined baking sheet, and reheat in the oven for 15 minutes at 375°F. Frozen meatballs should be enjoyed within 2-3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (1046g) | ||
Recipe Makes: 1 | ||
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Calories: 2146 | ||
Calories from Fat: 1344 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 149.4g | 199 % | |
Saturated Fat 57.3g | 287 % | |
Monounsaturated Fat 64.5g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 1175.2mg | 362 % | |
Sodium 784.3mg | 27 % | |
Potassium 2898mg | 76 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.7g | ||
Protein 185.6g | 265 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2146
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