Anti Inflammatory Gluten Free Italian Meatballs

Total time42 min

Prep time20 min

Cook time22 min

Anti Inflammatory Gluten Free Italian Meatballs

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Ingredients

6 servings

For the meatballs

½ lb ground beef (80/20)
½ lb ground pork
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Perdue Harvestland Ground Chicken - 16 Oz Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken
See all
Chef's tip
Ground 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).
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 2 tsp 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.
⅓ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
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
¼ tsp red pepper flakes (optional)
1 tbsp olive oil

For serving

1 ½ cups marinara sauce, warmed, for serving
2 tbsp fresh flat-leaf parsley, chopped, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and brush or drizzle the rack lightly with the olive oil.
2
In a large mixing bowl, combine the gluten free breadcrumbs and milk. Stir and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a paste.

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