Anti Inflammatory Classic Beef Meatballs

Total time50 min

Prep time20 min

Cook time30 min

Anti Inflammatory Classic Beef Meatballs

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Ingredients

4 servings

For the meatballs

½ cup plain breadcrumbs
Aiva Products Bread Crumbs
See all
⅓ cup whole milk
Ingredient note
Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount of whole milk used here (~1 1/3 tbsp per serving) is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
1 lb ground beef (80/20)
½ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
3 cloves garlic, minced
¼ cup fresh flat-leaf parsley, finely chopped
1 large egg
1 tsp kosher salt
½ tsp black pepper
½ tsp dried oregano

For searing

2 tbsp olive oil

For the sauce

1 can (28 oz) crushed tomatoes
3 cloves garlic, thinly sliced
1 tbsp olive oil
½ tsp kosher salt
¼ tsp red pepper flakes (optional)

For serving

fresh basil leaves, torn (optional)

Instructions

1
In a large mixing bowl, combine the breadcrumbs and milk. Stir and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.
2
Add the ground beef, ground pork, Parmesan, minced garlic, parsley, egg, salt, black pepper, and oregano to the bowl. Using your hands, mix until just combined — stop as soon as no streaks of breadcrumb paste remain; do not overwork the meat.

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