Italian Pork Meatballs
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Corn, Cruciferous, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: AIP Paleo, Diabetic, EOE, FPIES, GAPs, Low Histamine, Paleo, SCD
Ingredients
900g/2 lbs Ground Pork
2 TBSP Organic Onion Granules
2 - 3 tsp Sea Salt
2 tsp Organic Dried Basil
2 tsp Organic Dried Majoram
1 tsp Organic Garlic Granules
1 tsp Organic Dried Oregano
1/4 tsp Organic Ground Rosemary
Directions
First, preheat your oven to 400f/204c. Next, line a baking tray with parchment paper. Now place your ground pork, salt, and seasonings into a large mixing bowl. Mix together very well with a large fork. Try not to over-work your meat. Once the seasonings are well incorporated, use a small or medium cookie dough scoop to portion out meatballs on to your tray. If you want perfect looking meatballs, roll them to shape, but it isn’t necessary.
Bake at 400 for 18 - 25 minutes. Use a meat thermometer to check the internal temperature, which should be a minimum of 165f/74c.
You can refrigerate or freeze any leftover meatballs for future meals.