Eggless Italian Herb Polpette
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
- ½ lb ground pork
- ½ cup old-fashioned rolled oats, finely ground
- ¼ cup whole milk
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ⅓ cup parmesan cheese, finely grated
- 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)
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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