Pregnancy Friendly Gluten Free Italian Lamb Meatballs in Marinara
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground lamb
- ½ cup gluten free breadcrumbs
- ¼ cup whole milk
- 1 large egg
- 3 cloves garlic, minced
- ¼ cup fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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 oreganoIngredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/3 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp kosher salt
For serving
- ¼ cup fresh basil leaves, torn (optional)
- parmesan cheese, freshly grated, for serving (optional)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!