Use your favorite sauce (if you need some ideas or want ours, let me know),you need approx 7 cups of sauce/liquid to cover meatballs and cook properly, add water to make up total amount if you use thick sauce.
Heat sauce in large saucepan or small stock pan so that it is hot and beginning to boil when you add meatballs.
Ingredients:
1 c. toasted GF breadcrumbs (we used the heels of Udi's GF bread and processed it into crumbs)
1 lb ground beef (or bison)
1 egg
(this recipe can be easily doubled or tripled and frozen for latter!)
Directions:
There are two ways to make meatballs, with your hands (yuck) or in a bowl! I prefer the latter, but feel free to try either way.
whisk egg lightly in medium bowl. Add ground beef and mix well with fork/spatula (or hands). Once meat is coated, add bread crumbs while mixing into meat. Should take several minutes and should be well mixed when finished. The finished product should look like meat with lots of bread throughout.
Then pinch off about 1.5"-2" diameter pieces and roll into balls. Make sure they are well formed and add more breadcrumbs if they are not staying together.
Once formed place in large skillet on medium heat and brown on all sides.
After browning, place meat balls gently in sauce and simmer for 2-3 hours on low heat.
Should make 12-14 meatballs depending on size.
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