Anti Inflammatory Gluten Free Italian Beef Meatballs in Marinara
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ cup gluten free breadcrumbs
- ¼ cup whole milk
Ingredient noteHigher-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 1 tbsp 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.
- ¼ 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. - 1 large egg
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
For the marinara
- 2 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 1 can (28 oz) crushed san marzano tomatoes
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For serving
- 4–5 fresh basil leaves, torn (optional)
- parmesan cheese, for serving (optional)Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
Instructions
- 1
Preheat the oven to 400°F (205°C). In a large mixing bowl, combine the gluten free breadcrumbs and whole milk and let them sit for 2 minutes until the breadcrumbs absorb the milk and form a paste.
- 2
Add the ground beef, Parmesan, egg, minced garlic, parsley, oregano, salt, and black pepper to the bowl. Mix with your hands until just combined — stop as soon as no streaks of egg or breadcrumb remain; overmixing toughens the meatballs.
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