Anti Inflammatory Gluten Free Meatballs

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the meatballs

½ lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
½ lb ground pork
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
3 tbsp whole milk
Ingredient note
Full-fat dairy is limited on an anti-inflammatory diet because its saturated fat can be pro-inflammatory for some people, but the small amount (~2/3 tbsp per serving) of whole milk here is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
1 large egg
¼ 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.
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried basil
¾ tsp kosher salt
¼ tsp black pepper
2 tbsp olive oil

For the sauce

1 can (28 oz) crushed tomatoes
2 cloves garlic, thinly sliced
1 tbsp olive oil
½ tsp dried oregano
½ tsp kosher salt
¼ tsp red pepper flakes (optional)

For serving

fresh basil leaves, for serving (optional)

Instructions

1
In a large mixing bowl, combine the gluten free breadcrumbs and whole milk. Stir and let stand for 2 minutes until the breadcrumbs absorb the milk and form a paste.
2
Add the ground beef, ground pork, egg, Parmesan, minced garlic, dried oregano, dried basil, salt, and black pepper to the bowl. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain; overmixing will tighten the meatballs.

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