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Dairy-free Italian Meatballs in Marinara Sauce

Dairy-free Italian Meatballs in Marinara Sauce

Tender beef and pork meatballs are bound with egg and panko-style breadcrumbs instead of dairy, then simmered in a bright tomato marinara. This stovetop dinner is hearty, family-friendly, and excellent over pasta, polenta, or dairy-free garlic bread.

Prep: 20 min · Cook: 35 min · Total: 55 min · Serves: 6

Ingredients

  • 0.5 tsp black pepper (freshly ground)
  • 0.5 lb ground pork
  • 1.25 tsp kosher salt (divided)
  • 0.25 cup fresh parsley (finely chopped)
  • 0.5 cup yellow onion (finely grated)
  • 1 large large egg (beaten)
  • 2 tbsp tomato paste
  • 2 tbsp olive oil
  • 28 oz crushed tomatoes (canned)
  • 0.25 cup fresh basil (torn)
  • 0.25 tsp red pepper flakes (optional)
  • 0.25 cup unsweetened oat milk
  • 0.75 cup panko breadcrumbs (dairy-free)
  • 4 cloves garlic (minced)
  • 1.5 tsp dried oregano
  • 1 lb ground beef (85% lean)

Instructions

  1. Clear a large work surface, place a clean cutting board beside a large mixing bowl, and keep the raw ground beef and ground pork separate from ready-to-eat ingredients; wash your hands, the board, and any utensils with hot soapy water after they touch raw meat.
  2. Combine 0.75 cup dairy-free panko breadcrumbs and 0.25 cup unsweetened oat milk in a large mixing bowl, then let the mixture stand at room temperature for 5 minutes until the crumbs look evenly moistened and slightly softened.
  3. Add 1 beaten large egg, 0.5 cup finely grated yellow onion, 3 minced garlic cloves, 0.25 cup finely chopped fresh parsley, 1 tsp dried oregano, 1 tsp kosher salt, and 0.5 tsp black pepper to the soaked breadcrumbs, and stir with a fork for about 1 minute until the mixture is evenly combined.
  4. Add 1 lb 85% lean ground beef and 0.5 lb ground pork to the bowl, then mix gently with clean hands for 1 to 2 minutes just until no dry breadcrumb pockets remain; do not compress the mixture or the meatballs will become dense.
  5. Use a 2 tbsp scoop or your hands to portion the mixture into about 24 meatballs, each roughly 1.5 inches wide, and place them on a parchment-lined rimmed baking sheet; rinse your hands and wipe the counter clean after shaping.
  6. Heat 2 tbsp olive oil in a 12-inch deep skillet or wide Dutch oven over medium-high heat for about 2 minutes until the oil shimmers, then add half of the meatballs in a single layer without crowding.
  7. Brown the first batch of meatballs over medium-high heat for 5 to 6 minutes, turning with tongs every 1 to 2 minutes, until at least three sides are well browned; transfer them back to the baking sheet, then repeat with the remaining meatballs for another 5 to 6 minutes.
  8. Reduce the heat to medium, add the remaining 1 minced garlic clove and 2 tbsp tomato paste to the same skillet, and cook with a wooden spoon for 45 to 60 seconds until the garlic is fragrant and the tomato paste darkens slightly.
  9. Pour in 28 oz canned crushed tomatoes, then stir in 0.5 tsp dried oregano, 0.25 tsp kosher salt, and 0.25 tsp optional red pepper flakes, scraping the browned bits from the bottom of the skillet for about 1 minute until the sauce is smooth.
  10. Bring the marinara to a gentle simmer over medium heat, then return all browned meatballs and any juices from the baking sheet to the skillet, spooning sauce over the tops so they are mostly coated.
  11. Cover the skillet, reduce the heat to medium-low, and simmer the meatballs for 15 minutes, gently shaking the pan once or twice, until the sauce bubbles slowly and the meatballs feel firm when nudged with a spoon.
  12. Uncover the skillet and simmer for 5 to 8 minutes more over medium-low heat until the sauce thickens slightly and an instant-read thermometer inserted into the center of the largest meatball reads 160°F (71°C) for ground beef and pork.
  13. Remove the skillet from the heat, let the meatballs rest in the sauce for 3 minutes so the juices settle, then stir in 0.25 cup torn fresh basil.
  14. Serve the meatballs hot from the skillet with plenty of marinara spooned over the top, checking that the sauce is steaming and the meatballs remain intact and tender when cut with a fork.

Nutrition (per serving)

  • Calories: 402
  • Protein: 25 g
  • Fat: 26 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Sugar: 7 g
  • Sodium: 760 mg

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