Vegan Gluten Free Italian Style Meatballs
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Learn more āIngredients
4 servings
For the meatballs
- Ā½ cup gluten free breadcrumbs
- Ā¼ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 1 lb ground beef (80/20)
- Ā½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - Ā½ 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
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- Ā½ tsp black pepper
For the sauce
- 2 tbsp olive oil
- 1 can (28 oz) crushed tomatoes
- Ā½ tsp dried oregano
- Ā½ tsp kosher salt
- Ā¼ 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 ā stop as soon as no streaks remain; overmixing will tighten the meatballs.
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