Ingredients
Scale
1 lb Ground Beef
0.5 lb Ground Pork
3/4 cup GF Breadcrumbs
1 unit Large Egg
1/4 cup Whole Milk
1/2 cup Grated Parmesa
1/4 cup Fresh Parsley
3 units Garlic Cloves
1 tsp Dried Oregano
To taste Salt and Pepper
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper
- In a small bowl, combine the gluten-free breadcrumbs and milk. Let the mixture sit for five minutes until it forms a thick paste
- In a large mixing bowl, add the ground beef, ground pork, egg, parmesan, garlic, parsley, oregano, salt, and pepper
- Add the soaked breadcrumb paste to the meat mixture
- Using your hands, gently combine the ingredients, being careful not to overwork the meat
- Scoop out approximately two tablespoons of the mixture and roll between your palms to form a smooth ball
- Place the meatballs on the prepared baking sheet, leaving space between each one
- Bake for 18 to 20 minutes, or until the internal temperature reaches 160°F
- Let the meatballs rest for five minutes before serving to allow juices to redistribute
Notes
For a crispy exterior, sear the meatballs in a hot skillet with olive oil before baking.
Use cold meat to help maintain a better texture during mixing.
Wet your hands slightly before rolling to prevent the meat mixture from sticking to your skin.
To make dairy-free, replace milk with beef broth or unsweetened almond milk and use nutritional yeast instead of parmesan.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Nutrition
- Serving Size: 3 meatballs
- Calories: 245 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 85mg