Ingredients:

  • 1 lb ground beef (80/20 blend)
  • 1/2 cup gluten-free breadcrumbs
  • 1 large egg, beaten
  • 2 tbsp lactose-free milk
  • 2 tbsp garlic-infused olive oil
  • 3 tbsp fresh parsley, finely chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp dried oregano
  • 2 tbsp garlic-infused olive oil or lactose-free butter

Instructions:

  1. In a large bowl, whisk together the egg, lactose-free milk, garlic-infused oil, fresh parsley, and seasonings.
  2. Gently fold in the ground beef and gluten-free breadcrumbs. Mix only until the ingredients are just incorporated; do not over-knead the meat.
  3. Scoop approximately 2 tbsp of the mixture and roll it between your palms to create a ball roughly 1.5 inches in diameter.
  4. Heat the oil in a skillet over medium-high heat. Once the oil shimmers, add the meatballs in a single layer and sear for 2-3 minutes per side until a deep mahogany-colored crust forms.
  5. Reduce heat to medium and cook for another 4-6 minutes, or until a meat thermometer reads 160°F (71°C) in the center.
  6. Remove from heat and let the meatballs rest for 3 minutes to lock in the juices.