Ingredients
Scale
- ½ cup allergy-friendly bread (about 2 slices, torn)
- ⅔ cup dairy-free milk
- 1 pound ground beef
- ½ pound ground pork
- ½ cup water + ¼ cup potato flakes (egg substitute)
- ⅔ cup shredded vegan mozzarella cheese
- 2 TB chopped fresh parsley
- 1 clove garlic, minced
- 1 ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 cup crushed gluten-free rice crisps (for coating)
- 1 inch canola oil in a deep frying pan, for frying
Instructions
- Soak ½ cup bread in ⅔ cup dairy-free milk.
- Mix soaked bread, 1 lb beef, ½ lb pork, ½ cup water + ¼ cup potato flakes, ⅔ cup vegan mozzarella, 2 TB parsley, 1 clove garlic, 1 ½ tsp salt, and ½ tsp pepper.
- Shape into balls and roll each meatball in the crushed gluten-free rice crisps.
- Heat 1 cup canola oil in pan. Fry meatballs 4–5 mins each side until brown.
- Drain and serve.
- Prep Time: 15
- Cook Time: 30