Nickel Allergy Friendly Gluten Free Italian Steak Meatballs in Marinara

Total time55 min

Prep time20 min

Cook time35 min

Nickel Allergy Friendly Gluten Free Italian Steak Meatballs in Marinara

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
½ cup gluten free breadcrumbs
El Mexicano Pan Molido Bread Crumbs Aiva Products Bread Crumbs
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¼ cup whole milk
1 large egg
¼ cup parmesan cheese, finely grated
3 cloves garlic, minced
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp dried basil
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil

For the marinara

1 can (28 oz) crushed tomatoes
3 cloves garlic, thinly sliced
2 tbsp olive oil
½ tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp sugar
½ tsp salt
¼ tsp red pepper flakes (optional)

For serving

¼ cup fresh basil leaves, torn (optional)
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 425°F (220°C). In a large mixing bowl, combine the gluten free breadcrumbs and whole milk and let stand for 2 minutes until the breadcrumbs absorb the milk.
2
Add the ground beef, egg, Parmesan, minced garlic, dried oregano, dried basil, salt, and black pepper to the soaked breadcrumbs. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.

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