My mom is from a small town with a large Italian American population. My grandma and mom learned Italian cooking from their many Italian friends. Lucky me, I grew up eating a lot of the food that my grandma and mom always loved to make!
This is probably my all time favorite comfort food meal. My husband is part Italian, so he loves it too. It's really simple to adapt to make it allergy friendly and it's just as delicious. I make huge batches of the sauce and meatballs to freeze. The best days are sauce making days because the house smells amazing all day long!
Enjoy!
This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free).
Mini Meatballs
This is probably my all time favorite comfort food meal. My husband is part Italian, so he loves it too. It's really simple to adapt to make it allergy friendly and it's just as delicious. I make huge batches of the sauce and meatballs to freeze. The best days are sauce making days because the house smells amazing all day long!
Enjoy!
This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free).
Mini Meatballs
1 tablespoon olive oil
1 small onion, minced
1 small onion, minced
2 cloves garlic, minced
1 lb. ground beef or buffalo
1/4 cup oat flour
1/4 cup oat flour
1/4 cup homemade tomato sauce, or your favorite allergy friendly store bought sauce
2 tablespoons fresh basil, chopped
1 teaspoon fresh oregano, chopped
3/4 teaspoon salt
In a small pan, heat the olive oil over medium heat.
Add the onions and cook until just soft, about 5 minutes.
Add the garlic and cook for another 30 seconds.
Let cool completely.
Preheat oven to 400 degrees.
In a mixing bowl combine the onions, garlic and the remaining ingredients.
Shape into 1 inch meatballs and place on a baking sheet.
Bake for about 20 - 25 minutes until cooked through.
Tomato Sauce
3/4 teaspoon salt
In a small pan, heat the olive oil over medium heat.
Add the onions and cook until just soft, about 5 minutes.
Add the garlic and cook for another 30 seconds.
Let cool completely.
Preheat oven to 400 degrees.
In a mixing bowl combine the onions, garlic and the remaining ingredients.
Shape into 1 inch meatballs and place on a baking sheet.
Bake for about 20 - 25 minutes until cooked through.
Tomato Sauce
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1/2 teaspoon fresh, chopped oregano
1 large can tomato sauce or crushed tomatoes
2 tablespoons fresh, chopped basil
Salt and pepper to taste
Heat the olive oil in a saucepan over medium heat.
Sauté the onions until tender, about 5 minutes.
Add the garlic and cook until fragrant, about 30 seconds.
Stir in the tomato sauce and oregano.
Season with salt and pepper to taste.
Simmer, covered over low heat for at least 30 minutes, but the longer, the better!
Remove from heat and stir in basil.
Adjust seasoning.
Serve the tomato sauce and meatballs over your favorite gluten-free, allergy friendly pasta.
Here is my little sous chef helping!
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