About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →8 servings
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
In a small bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a soft paste (a panade).
In a large mixing bowl, combine the soaked breadcrumb panade, egg, minced garlic, parsley, Parmesan, oregano, salt, and black pepper. Mix until uniform, then add the ground beef and ground pork. Using your hands, mix just until the ingredients are evenly combined — stop as soon as no streaks of meat remain to keep the meatballs tender.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
