Italian Meatballs - Au Naturale!

​Italian cuisine is probably one of the most popular choices for Americans to enjoy. It is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation (I'm all over that!!)  Bravissimo!!!!

Ingredients and dishes vary by region in Italy:
Italian cuisine has a great variety of different whole-food ingredients ranging from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, corn, sausages, pork, and different types of cheeses are the most common ingredients. Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese.  In Southern Italy, tomatoes – fresh or cooked into tomato sauce – peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components in the local cuisine.  Pasta dishes with use of tomato are popular in all of Italy.  (Source)

Me, (very jet lagged) in Venice Italy. It was a magical, beautiful, historic city!

Italian Meatballs Recipe

​My recipe for Italian Meatballs may be slightly Americanized, but it makes a wonderful family dinner!  It uses all whole-food ingredients.  It's also gluten free! Instead of bread crumbs, I use a small amount of cooked rice to make the texture of the meatballs just right.  See the end of the recipe for serving ideas to make it a complete meal.  YUM!

Ingredients:
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• 1 lb ground, grass-fed beef or bison (I order mine from Grassfed Traditions)
• 1/2 cup cooked white rice (I use organic Basmati rice)
• 1 small yellow or white onion, chopped
• 1/2 red bell pepper, chopped
• 1/4 cup chopped parsley
• 1 clove garlic, minced
• 1 egg

• 2 Tbsp homemade Pizza/Italian Seasoning (or use your favorite Italian seasoning)
• 2 cups pasta sauce, organic & without any inflammatory oils like canola or soybean oil (yuck!)

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I cooked my rice in organic beef broth, for extra flavor.

Directions:

• Preheat your oven to 400 degrees.
  
• Mix everything together (except the pasta sauce).  I put the ingredients in a gallon size baggie and squish it until uniform.
  
• Lightly grease a glass baking dish.  (7X11 inches.  9X9 works, too.)

uncooked meatballs

• Use a muffin scoop to make 12 meatballs.
  
• Pour the pasta sauce over the meatballs.
  
• Bake for about 45 minutes.

They're almost done!

Serving ideas: 

• with zucchini noodles made with a Paderno Spiral Slicer (just sautee' for a few minutes in butter).  They're gluten-free and rich in vitamins!

The Spiral Slicer. A great kitchen tool. Easy clean-up, too.

• with a big, green lettuce salad drizzled with Kasandrinos Olive Oil.  YUM!  Top of the line in every way (except price)!

• with my recipe for gluten-free french bread (make sub buns!)​ This yummy yeast bread is made with tapioca flour and rice flour.  The best gluten-free rolls ever!

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