Pregnancy Friendly Gluten Free Paneer Meatballs in Marinara
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- 6 oz paneer, cut into ¼-inch cubes
- ⅓ cup gluten free breadcrumbs
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp whole milk
- ¼ cup parmesan cheese, finely grated
- 2 tsp dried italian seasoning
Ingredient noteSpice blends are fine during pregnancy in normal cooking amounts - this recipe uses about 1/2 tsp per serving. The caution applies to concentrated herbal oils and supplements, not everyday seasoning.
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the marinara
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ½ tsp sugar
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil, torn (optional)
- parmesan cheese, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the ground beef, paneer cubes, gluten free breadcrumbs, egg, milk, Parmesan, Italian seasoning, salt, and black pepper. Mix with your hands until just combined — do not overwork the mixture or the meatballs will be dense.
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