Ground pork and beef are combined with savory ingredients for an easy, oven-baked meatball that pairs well with your choice of tomato sauce. See notes below for additional information on ingredients.
Course Main Course
Cuisine Italian
Keyword Gluten Free, Low FODMAP
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 5servings
Ingredients
1/2lb.ground beef
1/2lb.ground pork
4stalksgreen onion, minced(green tips only)
1/3cupgluten free bread crumbs(I use Glutino's plain bread crumbs)
1/3cupparmesan, grated
1large egg
1tbsptomato paste
1tspbalsamic vinegar
1tspgarlic-infused olive oil
1tspItalian seasoning(I use Casa de Sante's Italian Tuscan herb mix)
1/2tspsalt
1/4tspblack pepper
Instructions
Preheat oven to 425°F. Line large baking tray with foil; lightly grease with olive oil or cooking spray.
In large bowl, add all ingredients. Mix thoroughly by hand, kneading and squeezing until ingredients are evenly distributed.
Shape mixture into 18-22 (1 1/2-inch) meatballs. Place on baking tray 1 inch apart.
Bake uncovered for 18-20 minutes, until meatballs are no longer pink in the center.
Notes
A leaner ground beef (93/7) and a fattier ground pork (80/10) works well for my preferences as the fat from the pork gives the meatball some softness. Feel free to adjust here according to your taste.
If using store-bought garlic-infused oil that is not certified FODMAP-friendly, make sure to use a brand that doesn't list "garlic oil," "garlic essential oil," "garlic essence," "garlic flavoring," "natural roasted garlic flavor," or anything similar in the ingredients list. There's no way to know whether these ingredients are low FODMAP. More on that in this article on FODMAP Everyday.
Be sure to read ingredient lists for tomato paste and Italian seasoning to avoid any added high FODMAP items.