Red Meat Allergy Friendly Easy Meatballs
Total time40 min
Prep time15 min
Cook time25 min
4.5(8)
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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
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - ½ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 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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