Red Meat Allergy Friendly Italian Herb Meatballs

Total time55 min

Prep time20 min

Cook time35 min

Red Meat Allergy Friendly Italian Herb Meatballs

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Ingredients

4 servings

For the meatballs

1 ½ 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
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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).
3 tbsp cassava flour
3 tbsp bone broth
4 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh oregano, finely chopped
1 tbsp fresh basil, finely chopped
1 tsp fresh thyme leaves
1 tsp fine sea salt
¼ tsp ground ginger
¼ tsp ground turmeric
1 tbsp olive oil

For the sauce

1 cup pumpkin purée
1 cup bone broth
1 tbsp apple cider vinegar
3 cloves garlic, minced
½ tsp dried oregano
½ tsp dried basil
¼ tsp ground turmeric
½ tsp fine sea salt
1 tbsp olive oil

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
In a large mixing bowl, combine the ground beef, cassava flour, 3 tbsp bone broth, 4 cloves minced garlic, parsley, fresh oregano, fresh basil, thyme, 1 tsp salt, ground ginger, and turmeric. Mix with your hands until just combined — stop as soon as no dry streaks remain.
2
Roll the mixture into balls about 1 1/2 inches in diameter (roughly 2 tbsp each), placing them on a plate as you go. You should have about 18–20 meatballs.

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