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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.
In a small bowl, combine the gluten free breadcrumbs and milk. Stir together and let sit for 5 minutes until the breadcrumbs have absorbed the milk and formed a soft paste (a panade).
In a large mixing bowl, combine the ground beef, ground pork, Parmesan, eggs, garlic, parsley, oregano, salt, and black pepper. Add the soaked breadcrumb panade and mix with your hands until just combined — stop as soon as no streaks remain; overmixing will tighten the meatballs.
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