Anti Inflammatory Gluten Free Italian Lamb Meatballs in Marinara

Total time55 min

Prep time20 min

Cook time35 min

Anti Inflammatory Gluten Free Italian Lamb Meatballs in Marinara

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Ingredients

4 servings

For the meatballs

1 ½ lb ground lamb
Simple Truth Organic Grass Fed Ground Beef 85/15 Simple Truth Organic Grass Fed Ground Beef 90/10 Pre Brands 85% Lean Grass Fed and Finished Ground Beef SunFed Ranch 100% Grass Fed 90% Lean Organic Ground Beef Pre Brands 92% Lean Grass Fed and Finished Ground Beef
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Chef's tip
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
½ cup gluten free breadcrumbs
¼ 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 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.
1 large egg
3 cloves garlic, minced
¼ cup fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
½ tsp fennel seeds, lightly crushed
½ tsp kosher salt
¼ tsp black pepper

For the marinara

2 tbsp olive oil
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
½ tsp dried oregano
½ tsp kosher salt

For serving

¼ cup fresh basil leaves, torn (optional)
parmesan cheese, freshly grated, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). In a large mixing bowl, combine the gluten free breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs absorb the milk and form a paste.
2
Add the ground lamb, egg, minced garlic, parsley, oregano, fennel seeds, salt, and black pepper to the breadcrumb mixture. Mix with your hands until just combined — do not overwork the meat.

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