Italian meatball recipe?

I am looking for 2 good recipes for Italian meatballs, to have with pasta.





One is a normal one, the other is for a man who is allergic to onions, garlic, and vegs from that family, and also gluten.....a challenge or what????Italian meatball recipe?
Here's a normal meatball recipe from Food Network. For your allergic man, just leave out the white bread, onion and garlic. Use a gluten free bread instead and add about a half cup of grated carrot (to replace the moisture of the onion). To add some extra flavor, add a teaspoon or so of italian seasoning.








Italian-American Meatballs Food Network Kitchens





2 slices white sandwich bread, stale and crusts removed (see note)


1/2 pound ground pork


1/2 pound ground veal


1/2 pound ground beef chuck


1/4 cup plus 2 tablespoons grated Parmesan


1/4 cup plus 2 tablespoons grated Pecorino Romano


1/4 cup chopped flat-leaf parsley


2 teaspoons kosher salt


1/2 medium onion, grated (about 1/4 cup)


2 cloves garlic, minced


1 large egg, beaten


Freshly ground black pepper to taste


1/3 cup olive oil, divided


3 cups QUICK MARINARA SAUCE (see recipe)


Serving suggestions:


1 pound cooked spaghetti or linquini


On hero rolls for sandwiches








Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the breadcrumbs with 1/3 cup cold water to re-hydrate.


In a large bowl, combine the breadcrumbs, pork, veal, beef, Parmesan, Pecorino, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.





Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least an hour or up to 24.





Heat half the oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.





Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meat balls will start to melt when the meatballs are ready. Serve immediately with spaghetti or on sandwiches. These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to 6 weeks.








Cook's Note: If your bread is fresh, dry it out in at 350 degree F for 10 to15 minutes.








QUICK MARINARA SAUCE


2 tablespoons extra-virgin olive oil


1/4 medium onion, diced (about 3 tablespoons)


3 cloves garlic, chopped


3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped


Sprig of fresh thyme


Sprig of fresh basil


2 teaspoons kosher salt


Freshly ground black pepper








Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.


Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.Italian meatball recipe?
Sicilian Grilled Meatballs - - Polpettine alla Griglia


Sicilian Grilled Meatballs, or Polpettine alla Griglia: One usually thinks of meatballs going into a sauce of some kind, or being fried to golden perfection. However, Sicilians also grill them, and very fine eating it is, too.


INGREDIENTS:


鈥? 1/4 pounds (1 k) boned veal or pork, ground.


鈥? ounces (125 g) pecorino Siciliano (if possible the variety with pepper corns in it, if not a mild Romano), freshly gra


鈥? cup bread crumbs, moistened in milk and then squeezed dry


鈥? eggs


鈥? tablespoons minced parsley


鈥? clove garlic, minced


鈥alt %26amp; pepper


鈥rganically grown lemon or orange leaves, lightly oiled


鈥ooden toothpicks


PREPARATION:


Combine all the ingredients except the leaves in a bowl and mix well. Roll the meat mixture into balls a little smaller than a ping pong ball, flatten them slightly, wrap a leaf around each, and hold the leaf in place by sticking it with a toothpick.


When you have finished making your meatballs, grill them to taste.





Some people also include grated lemon or orange zest or juice (or both) in the filling.
I use basic Ener-G brand Tapioca loaf for breadcrumbs. You can usually find it just about anywhere.





If you're wanting to use them for the binding in the meatballs you can just grind them up in a food processor and use them as is. Use them the same way you would regular breadcrumbs.





If you're wanting the toasted breadcrumbs, this is what I do -





Melt some butter in a skillet over low to med-low heat and add the breadcrumbs. Stir them occasionally until toasted. You can add spices and seasonings as you go, tasting for flavor. This actually works very well.





Nancy