Pregnancy Friendly Classic Beef Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ cup finely grated parmesan cheese
- 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
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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