Red Meat Allergy Friendly Italian Meatballs in Marinara

Total time1 hr

Prep time25 min

Cook time35 min

Red Meat Allergy Friendly Italian Meatballs in Marinara

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Ingredients

8 servings

For the meatballs

⅓ cup plain breadcrumbs
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¼ cup whole milk
1 large egg
2 cloves garlic, minced
¼ cup fresh flat-leaf parsley, finely chopped
¼ 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.
1 tsp dried oregano
¾ tsp kosher salt
¼ tsp black pepper
½ lb ground beef (80/20)
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).
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).
2 tbsp olive oil

For the marinara

2 tbsp olive oil
4 cloves garlic, thinly sliced
½ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 tsp dried oregano
½ tsp sugar
½ tsp kosher salt
4–5 fresh basil leaves, torn

For serving

fresh flat-leaf parsley, chopped (optional)
parmesan cheese, grated (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
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).
2
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.

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