Anti Inflammatory Easy Meatballs

Total time40 min

Prep time15 min

Cook time25 min

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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 parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
2 cloves garlic, minced
1 large egg
2 tbsp fresh parsley, finely chopped
1 tsp kosher salt
½ tsp black pepper

For searing

2 tbsp olive oil

For the sauce

1 jar (24 oz) marinara sauce

For serving

fresh basil leaves, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). In a large mixing bowl, combine the breadcrumbs and milk and let them sit for 2 minutes until the breadcrumbs have absorbed the milk.
2
Add the ground beef, ground pork, Parmesan, garlic, egg, parsley, salt, and pepper to the bowl. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain; overmixing will tighten the meatballs.

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