Pregnancy Friendly Dairy Free Meatball Sub
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ cup dairy free breadcrumbs
- ¼ cup dairy free milk
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/2 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the marinara
- 1 can (28 oz) crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oreganoIngredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/2 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp red pepper flakes
- ½ tsp kosher salt
For assembly
- 4 dairy free hoagie rolls, split
- 1 cup dairy free mozzarella, shredded
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
In a large mixing bowl, combine the dairy free breadcrumbs and dairy free milk and let stand for 2 minutes until the breadcrumbs absorb the milk. Add the ground beef, ground pork, egg, minced garlic (for the meatballs), parsley, oregano, salt, and black pepper. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain.
- 2
Roll the mixture into 16 meatballs, each about 1.5 inches in diameter (roughly 2 oz each). Set aside on a plate.
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