Avery Aames is a good cheesy friend of mine and The Lady. She is the Award-Winning Writer of the “Cheese Shop Mysteries”,” The Long Quiche Goodbye” and “Lost and Fondue”. The Long Quiche won the coveted Agatha Christie Award for Best New Novel. The third book in the Rags and Charlotte series, “Clobbered by Camembert” will be released the first Tuesday of February. You can buy Avery’s book on amazon via my website. I have read and reviewed both The Long Quiche Goodbye and Lost and Fondue.
This is Avery’s recipe for Italian Meatballs…
2 pounds ground beef
1/2 cup gluten-free bread crumbs (I use Glutino)
2 tablespoons mixed herbs (rosemary, basil, thyme, parsley)
1 yellow onion, sliced thin
1 jar of your favorite pasta sauce (I use Paul Newman’s Tomato Basil)
3-5 cloves garlic
6-8 slices fresh Mozzarella
1/2 cup grated Parmesan.
Heat the oven to 300 degrees
Mix the beef, eggs, GF bread crumbs, and herbs in a bowl. Roll the mixture into six to eight “large” balls (depending on how many you are serving).
Lay a 15 x 10 cookie sheet or 9 x 13 pan with foil.
Pour half of the pasta sauce onto the foil. Lay the onions on the sauce. Add the cloves of garlic.
Place the beef balls on the sauce. Top each with a slice of Mozzarella. Seal the foil.
Bake for 60-90 minutes in a slow oven.
Set out three to four plates. Divide the remaining sauce among them. Place two meatballs in each serving. Sprinkle with Parmesan.