Friday, February 12, 2010

Gluten Free Italian Meatballs


Please enjoy this recipe that is a part of my make ahead series.


2 1/5 pounds of Ground Beef
2 Tablespoons Parsley
4 Eggs, beaten
2 Tablespoons Milk
2 Tablespoons Red Cooking Wine
3/4 cup Romano Cheese
3/4 teaspoon Salt
3/4 teaspoon Pepper
2-3 cloves Garlic, finely chopped
1 Onions, finely diced

Combine all ingredients and incorporate well.

Roll a small hand full of meat in palms to form a ball.

Place on cookie sheet and bake at 350 degrees for 15 to 20 minutes.

Cool and freeze in a single layer until fully frozen.

Toss in a Ziplock.
Print

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