Italian Meatballs Recipe Without Breadcrumbs And Parmesan Cheese
Looking for a delicious Italian-inspired meal for your dinner? This Italian meatballs recipe without breadcrumbs and parmesan cheese is easy-to-prepare and is made with only a few ingredients resulting in the best tender and soft Italian meatballs you’ll ever make.
These Italian meatballs are made without breadcrumbs and without parmesan cheese, that’s right no breadcrumbs, no parmesan, instead we use oat flour for a perfect Italian pasta with meatballs.
My family and I love Italian food, especially pasta with tangy sauce, this has inspired me to spend a lot of time in my kitchen to perfect these melt-in-your-mouth meatballs along with my famous Italian tomato sauce that blankets these tender meatballs.
Served on top of a simply cooked spaghetti, you’re probably asking yourself, what’s the secret with these meatballs and sauce? Well, my secret is simple, simplicity, simple ingredients, fewer ingredients.
Ready To Make This Italian Meatballs Recipe Without Breadcrumbs And Parmesan Cheese? Let’s Do It!!
Ingredients For Italian Meatballs
- 450 grams ground veal (1 Ib)
- 450 grams ground pork (1Ib)
- 30 grams oat flour (1/4 cup) or use rolled oats
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1 medium red onion (chopped into small pieces)
- 3 tablespoons basil (freshly chopped thin)
- 3/4 cup olive (for frying the meatballs)
- 450 grams of spaghetti
- bushel of parsley ( roughly chopped for garnish)
Ingredients For Italian Tomato Sauce
- 3 large cans crush tomato
- 1 medium red onion (chopped into small pieces)
- 1 small green pepper (diced into small pieces)
- 2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
How To Make The Best Italian Meatballs?
- Add the ground veal and pork into a large bowl, then add the oat flour, salt, garlic powder, chopped basil, cumin, and eggs mix to combine with your hands or with a large spoon.
- Place into the refrigerator for at least 20 minutes.
- In the meantime, prepare the tomato sauce. Add the crushed tomatoes into a large pot, then add the garlic powder, salt, black pepper, green pepper, olive oil, basil, and oregano and cook on medium-low heat for 20 minutes stirring occasionally, then reduce the heat to low and allow to simmer for another 10 minutes.
- Remove the minced meat mixture from the refrigerator and shape it into small balls, similar to golf ball size and place them onto a plate.
- Add the olive oil to a medium-size frying pan (10 inches) and heat on medium. once the oil begins to get hot, carefully add the meatballs turning them during the cooking process.
- Cook the meatballs until nicely browned then transfer them into the pot with the tomato sauce and cook on low heat for 15 minutes.
- Prepare the Spaghetti: Fill a pot with water, add a pinch of salt, and bring to a boil.
- Add the spaghetti and cook for about 15 minutes or until tender then transfer into a strainer to drain the excess water, then place back into the pot.
- Serve the spaghetti and top with the meatballs and garnish with fresh parsley and a slice of bread.
- Enjoy!
Italian Meatballs Recipe Without Breadcrumbs
These Italian meatballs are made without breadcrumbs and without parmesan cheese, that right no breadcrumbs, no parmesan, instead we use oatmeal flour for a perfect Italian pasta with meatballs. Soft and juicy, these Italian meatball with our secret tomato sauce are served ontop of spaghetti and garnished with parsley. The best part of this Italian pasta meal is that it’s super easy to prepare and soo Yummy.
Ingredients
ITALIAN MEATBALLS
- 450 grams ground veal
- 450 grams ground pork
- 30 grams oat flour 1/4 cup or use rolled oats
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1 medium red onion chopped into small pieces
- 3 tablespoons basil freshly chopped thin
- 3/4 cup olive for frying the meatballs
- 450 grams of spaghetti
- bushel of parsley roughly chopped for garnish
ITALIAN TOMATO SAUCE
- 3 large cans crush tomato
- 1 medium red onion chopped into small pieces
- 1 small green pepper diced into small pieces
- 2 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon black pepper
- 1 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Instructions
- Add the ground veal and pork into a large bowl, then add the oat flour, salt, garlic powder, chopped basil, cumin, and eggs mix to combine with your hands or with a large spoon.
- Place into the refrigerator for at least 20 minutes.
- In the meantime, prepare the tomato sauce. Add the crushed tomatoes into a large pot, then add the garlic powder, salt, black pepper, green pepper, olive oil, basil, and oregano and cook on medium-low heat for 20 minutes stirring occasionally, then reduce the heat to low and allow to simmer for another 10 minutes.
- Remove the minced meat mixture from the refrigerator and shape it into small balls, similar to golf ball size and place them onto a plate.
- Add the olive oil to a medium-size frying pan (10 inches) and heat on medium. once the oil begins to get hot, carefully add the meatballs turning them during the cooking process.
- Cook the meatballs until nicely browned then transfer them into the pot with the tomato sauce and cook on low heat for 15 minutes.
- Prepare the Spaghetti: Fill a pot with water, add a pinch of salt, and bring to a boil.
- Add the spaghetti and cook for about 15 minutes or until tender then transfer into a strainer to drain the excess water, then place back into the pot.
- Serve the spaghetti and top with the meatballs and garnish with fresh parsley and a slice of bread.
- Enjoy!