Meatballs were one of the first “real” meals I learned how to make. Funnily enough, I never really ate meatballs growing up, and I had never thought of making homemade meatballs until my partner suggested it one day. I’ve been making this recipe adapted from Comfy Belly for the past two years. They’re different than “normal” meatballs because they don’t contain breadcrumbs and aren’t rolled in flour before they are cooked. This makes them wheat-free! Because they are so flavourful from the shallot and oregano, I like to keep things simple and top them with a San Marzano tomato sauce and shaved parmesan cheese. Served with a side of buttery peas and it’s a delicious, wintertime dinner.
- 1 shallot
- 1 pound lean ground beef
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 egg
- salt and pepper to taste
- 2 cups San Marzano tomato sauce
- grated parmesan cheese for garnish
Start by preheating the oven at 400F. Dice up the shallot, and in a large mixing bowl, combine the shallot, ground beef, oregano, and garlic powder using a spatula or wooden spoon. Add the egg, salt, and pepper, and combine the mixture using your hands until it forms a solid ball.
Using your hands, roll eight meatballs that are somewhere between the size of a golf ball and tennis ball. Place them onto a baking sheet or roasting pan, leaving space in between each meatball. Now into the oven it goes for 20 minutes.
While the meatballs are cooking, warm up the sauce in a small saucepan on the stove. You can also prepare your side vegetable during this time. I like serving the meatballs with a side of buttery green peas.
When the 20 minutes are up, remove the baking sheet or roasting pan from the oven. Place two or three meatballs on each plate and ladle a few scoops of tomato sauce over top. Grate parmesan cheese over top, and serve with vegetables.