Candida Diet Friendly Italian Herb Polpette

Total time55 min

Prep time20 min

Cook time35 min

Candida Diet Friendly Italian Herb Polpette

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
½ lb ground pork
½ cup old-fashioned rolled oats, finely ground
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¼ cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
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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