Anti Inflammatory Italian Herb Polpette

Total time55 min

Prep time20 min

Cook time35 min

These herb-packed meatballs are the kind of deeply satisfying, slow-cooked comfort food that also happens to check every box for keeping inflammation in check. The blend of beef and pork keeps things rich and juicy, while finely ground oats stand in for breadcrumbs — a whole-grain swap that works beautifully as a binder without weighing the mixture down. Turmeric, garlic, and extra virgin olive oil do a lot of quiet work here, bringing both bold flavor and some of the most well-studied anti-inflammatory ingredients you can cook with. Fresh parsley and dried oregano layer in even more herbal goodness, making every bite taste like it came from a Roman kitchen. The sauce is built right in the same skillet — sliced garlic bloomed in olive oil, crushed tomatoes, a pinch of red pepper flakes — and it simmers into something glossy and deeply savory in under fifteen minutes. Searing the meatballs before finishing them in the oven gives you that irresistible browned crust without any deep-frying. Serves four, and honestly, you'll want to make a double batch.

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Ingredients

4 servings

For the meatballs

1 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 old-fashioned rolled oats, finely ground
¼ cup whole milk
Ingredient note
Higher-fat dairy is sometimes limited on an anti-inflammatory diet because saturated fat can be pro-inflammatory for some people, but this recipe uses only about 1 tbsp of whole milk per serving, so the amount is likely fine. If you prefer to always avoid whole milk, please tap it and change its rating to Red.
1 large egg
⅓ 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
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
½ tsp ground turmeric
¾ tsp kosher salt
¼ tsp black pepper
2 tbsp extra virgin olive oil

For the sauce

2 tbsp extra virgin olive oil
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
½ tsp kosher salt

For serving

4–5 fresh basil leaves, torn (optional)
extra 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). In a small bowl, combine the finely ground oats and whole milk and let stand for 3 minutes until the oats absorb the milk and form a paste.
2
In a large mixing bowl, combine the ground beef, ground pork, soaked oat paste, egg, Parmesan, minced garlic, parsley, oregano, turmeric, salt, and black pepper. Mix with your hands just until the ingredients are evenly distributed — stop as soon as no streaks remain; overmixing will tighten the meatballs.

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