Man I love meat. Sometime you just need a meatball. These have great flavour. Like you’ll notice the difference, they aren’t your plan jain meatball. I think it’s really a good idea to use both pork and beef. This brings a unique flavour that I think is worth the effort of buying both. (And reminds me of my mom’s meatballs.)
low FODMAP Italian Meatballs.
When you need meatballs here's a nice recipe to satisfy the craving
Servings: 16 meatballs
Calories: 119kcal
Ingredients
- 2 tbsp olive oil
- 1 tsp garlic infused oil
- 1/2 pound ground beef (use what you have could be all beef)
- 1/2 pound ground pork (use what you have could be all pork)
- 2 tsp low FODMAP Italian seasoning
- 1 tsp salt
- 1/2 tsp cracked black pepper
- 1 whole large egg
- 1/2 cup freshly grated Parmigiano-Reggiano or parmesan cheese
- 1/2 cup gluten free breadcrumbs
- 2 tsp fresh basil or parsley, finely chopped
- 1/2 cup milk (or water)
Instructions
- Turn on oven to 400F
- Line a large baking pan with parchment paper/tin foil.(for Easy cleaning)
- In a large bowl combine the ground meats, low FODMAP Italian seasoning, salt, pepper, egg, cheese, breadcrumbs and basil. Add half of the milk, mixing a little with your hands, then add the rest of the milk. If you over mix the meat they will become tough, so mix the meat a little more but only mix until they are barely 'mixed enough' to be considered an even mix.
- Add a frying pan to the stove top and turn on to medium heat. (Add infused garlic oil and olive oil)
- Scoop out 2 tbsp of meat per meatball and roll into balls, placing meatballs on lined baking pan as you go.
- Brown the meatballs on all sides. This is where you get amazing flavour, don't skip this step.
- As you go place the meatballs back on the cooking sheet.
- Space out the meatballs on the sheet and bake for 18 minutes, or until just cooked though.
- While meatballs are baking, make your sauce. See out recipe below for a suggestion.
Nutrition
Sodium: 216mg | Calcium: 54mg | Vitamin C: 1mg | Vitamin A: 54IU | Sugar: 1g | Fiber: 1g | Potassium: 95mg | Cholesterol: 23mg | Calories: 119kcal | Saturated Fat: 3g | Fat: 9g | Protein: 7g | Carbohydrates: 3g | Iron: 1mg
Love the flavour thanks!
Made a double batch and froze 1/2. Totally just saved the day last night pulling those out of the freezer.
Thanks!
My son made these for our meatball sandwiches tonite and they were the best and juiciest meatballs we’ve ever had. Way better than what we’ve gotten at a restaurant. Thanks for the recipe, I will be checking out your other recipes too based on the above comments 😊
These are great! Changed to heavy cream and subbed the bread crumbs because we’re keto. My new favorite recipe for meatballs ❤️. Excellent will make it again.
Do you use fry or fresh breadcrumbs?
I usually use Panko(rice puffs) and give it a quick blend or if I’m lazy just toss them in as is.