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Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
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.
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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