Anti Inflammatory Freezer Meatballs

Total time1 hr 15 min

Prep time20 min

Cook time25 min

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Ingredients

6 servings

½ cup plain breadcrumbs
Aiva Products Bread Crumbs
See all
⅓ cup whole milk
Ingredient note
Higher-fat dairy is sometimes limited on an anti-inflammatory diet because saturated fat can be pro-inflammatory for some people, but this recipe uses only about 2 1/2 tsp of whole milk per serving, so the amount 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).
2 large eggs
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 tsp dried oregano
1 tsp kosher salt
½ tsp black pepper
¼ tsp red pepper flakes (optional)
1 tbsp olive oil

Instructions

1
Stir the breadcrumbs and milk together in a large mixing bowl and let stand for 5 minutes until the breadcrumbs have absorbed the milk and formed a soft paste (a panade).
2
Add the ground beef, ground pork, eggs, Parmesan, garlic, parsley, oregano, salt, black pepper, and red pepper flakes, if using, to the bowl. Mix with your hands just until the ingredients are evenly combined — stop as soon as no streaks of egg or breadcrumb remain; do not overwork the mixture.

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