Meatballs are a deceptively tricky dish. It looks like you’d just ball up some ground beef and be done with it, but in fact it takes a good bit of work to get meatballs that aren’t super-dense cannonballs. I experimented a little to find a good mix-in to keep the meatballs moist and light, and when it comes down to it, nothing beats bread. Luckily, Udi’s Gluten-Free White Sandwich Bread is both consistent with our diet and perfect for this dish.
1 lb. ground beef
2 slices Udi’s white sandwich bread
1/4 cup yogurt and 1/4 cup whole milk, mixed (or 1/2 cup buttermilk)
1/2 cup grated parmesan cheese
2 tbsp parsley
1 clove garlic (crushed)
1 egg yolk
1/2 tsp sea salt and a pinch of black pepper
1 24oz jar of spaghetti/pizza sauce
Stir together the yogurt and milk and then add the bread. Let it sit for 10 minutes while mashing it with a fork from time to time until it creates a sort of paste. It’s okay if there are big chunks of crust that don’t break down, they add a unique dynamic to the meatball anyway. Mix the bread/milk paste with the rest of the ingredients (minus the red sauce) and gently form meatballs that are less than 2″ wide. Aim for something a little smaller than golf balls.
Preheat your oven to 400 degrees. Pour the red sauce into a lasagna dish and place the meatballs in the sauce in rows. Bake on the middle rack for 25 minutes, then carefully flip the meatballs and bake for another 15-20 minutes, until the tops are browned.
Serve with rice pasta, spaghetti squash, or enjoy them as-is.
Note: we took pictures when we cooked a double-batch of meatballs. This recipe should feed two or three on its own.