Ingredients:

  • ¾ cup Gluten-Free Breadcrumbs (Panko style recommended) OR Finely Ground Certified GF Rolled Oats
  • ½ cup Milk (Whole or Semi-Skimmed)
  • ½ medium Yellow Onion, grated finely
  • 3 cloves Garlic, minced finely
  • ¼ cup Fresh Parsley, finely chopped
  • 1 lb Ground Beef (80/20 blend)
  • ½ lb Ground Pork
  • 1 Large Egg, lightly beaten
  • ½ cup Parmesan Cheese, finely grated
  • 1 tsp Dried Oregano
  • ½ tsp Fennel Seed, crushed (optional)
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil (for searing)
  • 3 cups Marinara Sauce (Warm)

Instructions:

  1. In a small bowl, combine the GF breadcrumbs (or ground oats) and the milk. Stir until thoroughly combined and the mixture resembles a thick paste. Set aside for 5 minutes to fully absorb the liquid. Add the grated onion, minced garlic, and fresh parsley to the soaked binder mixture and stir to combine.
  2. In the large mixing bowl, lightly whisk the beaten egg, grated Parmesan, dried oregano, fennel seed (if using), salt, and pepper. Add the soaked GF panade mixture. Then add the ground beef and ground pork. Using your hands or a rubber spatula, mix the ingredients until just combined, ensuring you stop the moment streaks of pure meat are no longer visible. Avoid overmixing.
  3. Cover the bowl loosely and refrigerate for a minimum of 30 minutes. This chilling process helps the fat firm up and improves flavor melding. Using wetted hands or a cookie scoop, roll the mixture into 1.5-inch (3.5 cm) balls. Place them on a parchment-lined sheet pan.
  4. Heat the olive oil in a Dutch oven or deep skillet over medium-high heat. Working in batches, place the meatballs in the hot oil. Sear for 2–3 minutes per side until deeply golden brown and crusty on the exterior. Remove the seared meatballs and set aside briefly.
  5. Add the warmed marinara sauce to the Dutch oven and bring it to a gentle simmer. Gently nestle the seared meatballs into the simmering sauce. Cover partially and cook for 30–35 minutes, or until the meatballs reach an internal temperature of 165°F (74°C).
  6. Allow the meatballs to rest in the sauce off the heat for 5 minutes before serving. Garnish with extra fresh parsley and grated Parmesan.