Red Meat Allergy Friendly Gluten Free Italian Style Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- ½ cup gluten free breadcrumbs
- ¼ cup whole milk
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ½ lb ground pork
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ½ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - 2 large eggs
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
For the sauce
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
For serving
- fresh basil leaves (optional)
Instructions
- 1
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).
- 2
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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