Red Meat Allergy Friendly Gluten Free Paneer Meatballs in Marinara

Total time55 min

Prep time20 min

Cook time35 min

Red Meat Allergy Friendly Gluten Free Paneer Meatballs in Marinara

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground beef 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).
6 oz paneer, cut into ¼-inch cubes
⅓ cup gluten free breadcrumbs
1 large egg
2 tbsp whole milk
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.
2 tsp dried italian 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
½ tsp sugar
salt and pepper, to taste

For serving

2 tbsp fresh basil, torn (optional)
parmesan cheese, for serving (optional)
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.

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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