Red Meat Allergy Friendly Freezer Meatballs
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Learn more →Ingredients
6 servings
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 1 lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef 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 lb ground pork
Chef's tipGround 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
- 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
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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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