Meatballs....Polpette

For those of you that check in often, I'm sure you've guessed that something is going on.  Sorry for my lack of posts, but we just moved!  And it's not a proper home until chicken stock is packed into the freezer, cookie dough is chilling in the fridge, meatballs are simmering on the stove and I have a proper nook to sit and write.  This past weekend I unpacked the last kitchen box and finally there is a bit of order in the kitchen.  I have one drawer dedicated to gluten utensils and the rest of my kitchen is gluten-free.  Rather than labeling everything that is gluten-free, I find it much easier to label what it is that is full of that pesky protein.  Many of my students already know that I don't have an allergy or intolerance to gluten, it's my favorite recipe taste-tester and his belly that is intolerant to what is a pesky protein for many of you.  I find that this diet works for me too, so I save all of my glutinous goodies for really good pizza, pasta and other fun gluten-filled noodles; and of course being a pastry chef my sweet creations.  My meatballs really depend on my mood, sometimes I like to bump up the spice and add a bit of red chili flake and hot Italian pork sausage.  Other times, I like to add all sorts of fresh herbs.  Every Italian mamma's meat mixture is different, many use a blend of beef, veal and pork.  My mamma loves all beef polpette and mine as you'll see are a mixture of beef and pork.  I leave out the cheese to keep it dairy-free in our house and serve it on the side for those of us that LOVE dairy!

Victoria's GF Meatballs (Polpette)

makes 24 medium meatballs

2lbs ground beef

1lb Italian pork sausage, mild or hot

8-10 large garlic cloves, minced

2 large pinches dried oregano

1 bunch of basil, chopped

1 bunch Italian parsley, chopped

1 medium yellow onion, grated

small bunch of green onions, green bits chopped

small wedge Parmigiano Reggiano, grated optional

small wedge Pecorino Romano, grated optional

sea salt & freshly ground black pepper, several pinches

In a large bowl mix together all of the ingredients.  Using your hands form the mixture into meatballs, small, medium, large or extra large, whatever your preference.

Warm a skillet over medium heat, add a few glugs of olive oil and once up to temperature brown the meatballs.  We aren't cooking the meatballs through, just getting a bit of a caramelized skin.  Meanwhile, have your favorite tomato sauce simmering and after browning add the meatballs to the simmering sauce.  Cover and simmer on low heat for at least 1-1/2 hours.

Serve with your favorite gluten-free noodles or with a large slice of warmed Gluten Free Belly Baking Company's Rosemary Sea Salt Focaccia!

Buon Appetito!