Pescatarian Gluten Free Meatballs

Total time50 min

Prep time20 min

Cook time30 min

4.6

(26)

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Ingredients

4 servings

For the meatballs

½ lb ground beef (80/20)
½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
½ cup gluten free breadcrumbs
3 tbsp whole milk
1 large egg
¼ cup parmesan cheese, finely grated
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
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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