In my monthly newsletter for August I talked about baking for the freezer to save time, and included two easy baking favourites. Don’t miss out on future recipes sign up today! Here is one you missed from March 2020, this recipe is great to make up a big batch and freeze for those easy weeknight meals.
Ingredients
1 lbs Organic Grass fed ground beef
1 lbs Organic ground pork
1 Organic egg
1⁄4 cup of gluten free bread crumbs
1⁄3 cup of unsweetened unflavoured cashew milk
2 tsp dried Italian seasoning
2 tsp of sea salt
1 tsp ground pepper
4 cloves finely minced garlic
1 small onion finely minced
2 tbsps extra virgin olive oil
1⁄4 cup of freshly chopped flat leaf parsley
1⁄2 cup of freshly grated parmigiano reggiano cheese
Directions
Preheat oven to 375 degrees
Soak the bread crumbs in the cashew milk while you prepare all the other ingredients.
Put everything into a large mixing bowl including the soaked crumbs, then with your hands (I wear disposable gloves for this) mix everything together, making sure both meats are well combined.
I use a large cookie scoop to measure out the size and I usually get about 24 out of a recipe.
Lightly roll the balls and place them on a parchment lined baking sheet, and bake for about 25 minutes, turn part way through baking time. Internal temperature should be 165 degrees f for beef and pork.
Once they are done you can pop them into your favorite red sauce or you can freeze them for another dinner.
When I make these I usually do a double batch so I have them in the freezer for a quick weeknight meal.
Note: If you cannot find organic grass fed beef, at least try to get grass fed beef (it’s so much better for you!)
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