Improved MeatBalls with Homeade sausage




1 lb. home-made sausage (from my website)

1 lb. 85/15 beef

4 slices GF bread

1 cup high fat unsweetened non-dairy beverage

1.5 tsp. (or to taste) kosher salt

2 tsp. italian seasoning

1/2 tsp. ground pepper

1 large minced onion (red)

1 tsp salt (for the onion)

1/2 tsp. onion powder

3 cloves mashed garlic

1/2 tsp. thyme

1/2 tsp. onion powder

1 large egg


I love these. I had some leftover sausage and the combo of pork/beef seems to make a very flavourflul meatball. The panad (mixing the bread with non-dairy milk) really helps, as does the red onions.


Take 4 slices of gf bread and break them up in a small bowl, add milk, let stand for 10 minutes.

Combine remaining ingredients in bowl, combine until well blended. Squeeze out the bread, and put into the mixture. Combine again.

Preheat a large cast iron skillet to medium, and let it get up to temperature (about 5 mins or so). Add 1/8 of an inch olive oil to the pan. Make round meatballs by using your hands (I sometimes use a cookie scoop for a more consistent size), and fry on all sides until well browned. I like to turn about every 3-4 minutes.

Once meatballs are brown on all sides, put on toweled rack, and lightly sprinkle with a dash of kosher salt. Let cool and put in fridge.


You can use other meats with this, but I found that this combo with the red onions made GREAT meatballs.