Red Meat Allergy Friendly Italian Mini Meatballs
Total time50 min
Prep time20 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the gelatin egg
- 1 tsp unflavored gelatin powder
- 2 tbsp cold water
For the meatballs
- 1 lb ground beef (80/20)
Chef's tipGround 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). - 3 tbsp cassava flour
- 3 cloves garlic, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh oregano, finely chopped
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt
For searing
- 2 tbsp olive oil
For the pan sauce
- ½ cup bone broth
- 1 tbsp apple cider vinegar
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes, until the surface is fully wrinkled and the gelatin has absorbed the water.
- 2
Warm the bloomed gelatin in the microwave for 5–8 seconds, or set the bowl in a small dish of hot water, until it becomes a clear liquid. Let it cool for 1 minute — it should be fluid but not hot.
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