Low FODMAP Meatball

Prep Time 20

Cook Time 25

Resting Time 10

Total Time 55

Servings

Calories 397

3-4 Slices One Cup Gluten-Free Sourdough Bread / Low FODMAP Sandwich Bread, Toasted
¼ Cup Low FODMAP Milk
¾ Pound Lean Ground Beef
¼ Pound Lean Ground Pork
1 Large Egg
2 Tablespoons Worcestershire Sauce Optional
¼ Cup Parmesan Cheese Grated
4 Tablespoons Chives Finely Chopped
2 Tablespoons Fresh Basil Finely Chopped
2 Tablespoons Fresh Parsley Finely Chopped
2 Tablespoons Fresh Oregano Finely Chopped
1 Teaspoon Salt
½ Teaspoon Ground Pepper
3 Tablespoons Garlic-Infused Olive/Vegetable Oil
Oil For Frying

All ingredients ready? Let's begin!
Either pulse the gluten-free sourdough bread or sandwich bread in a blender or grate carefully and then pass the mixture through a sieve to receive fine crumbs.
In a small mixing bowl, combine the breadcrumbs with just enough milk to submerge and soak them. Set aside for 10 minutes.
In a large bowl, whisk together the egg, Worcestershire sauce, parmesan cheese, chives, fresh herbs, salt, and black pepper.
Combine the ground beef and pork by hand and mix well.
Add the mixed ground meat to the egg, cheese, and herb mixture while slowly adding breadcrumbs and infused or regular oil.
Mix by hand to form a workable dough.
Form 32 meatballs that are roughly each the size of a golf ball.
Allow the meatballs to rest for 5 minutes in the fridge.
Heat a little oil in a large skillet or saucepan over medium-high heat and fry the meatballs, frequently turning for roughly 15 minutes or until browned on all sides and cooked through.
Enjoy your Homemade Low FODMAP Meatball!