Gluten-Free Meatballs

The weekend is almost here and I cannot wait! The weather here in California has been very nice

The show It's always sunny in Philadelphia should really be It's always sunny in California. I'm getting spoiled with this weather. Sometimes I asked Mitchell, why we haven't had any bad day. Sometimes you just want to have a rainy day and hangout in the house and watch movies all day! I guess no one is ever happy with what they have.

It's supposed to be nice all weekend long here on the East Bay. On Sunday, I will be running a 5K with my neighbor's grandkids so the meatballs I made would be a great meal to eat the night before before the race. In high school, we would always have a "pasta party" the night or two nights before a big lacrosse game. I was always told that it helped energized athletes? True or False, it worked for our team. So, I'm going to do it for this race. I will let you know how it goes on Monday! Wish me luck!

Serves: 8 people

Level: Easy

Ingredients:

1 lb ground beef

½ lb ground pork

½ lb ground sweet Italian sausage

2 cloves garlic, minced

2 eggs

1 ½ cup freshly grated romano cheese

1 tablespoon chopped Italian parsley

1 tablespoon basil

2 cups Aleias Italian Gluten- Free Bread Crumbs (Featured Products)

1 ½ cup warm water

salt and pepper to taste

basil for garnish

oil (if frying) - (I baked mine)

Directions:

1. Combine beef, pork and sausage in a large bowl. Add garlic, eggs, cheese, parsley, basil. Season with salt and pepper

2. Add in bread crumbs. Slow add water (1/4 cup at a time). Mix everything together with your hands.

3. Shape into meatballs (about 35 meatballs)

4. Heat oil in a large skillet and fry meatballs in batches. Fry until meatball is very brown and crisp.

5. You can also bake your meatballs (I prefer this method). Preheat oven to 400F. Spray a 13X9 baking pan with cooking spray. Bake meatballs for 35-45 minutes or until it is brown and slightly crisp.

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