Ingredients
- 1 cup breadcrumbs
- 1/2 cup canna-milk
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 lb Italian sausage, casing removed
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 cup grated parmesean cheese
- 1/4 cup chopped parsley
- 2 large eggs, beaten
- 2 Tbsp canna-oil
- 1 (32oz) jar marinara sauce
Instructions
1. In a small bowl, stir bread crumbs with canna-milk until evenly combined. Let sit 15 minutes, or while you prep other ingredients.
2. In a large bowl, use your hands to combine beef, pork, sausage, onion, and garlic. Season with salt and pepper, then gently stir in breadcrumb mixture, eggs, Parmesan, and parsley until just combined. Form mixture into 1” balls.
3. In a large high-sided skillet over medium heat, heat oil. Working in batches, sear meatballs on all sides to develop a crust. Set meatballs aside, reduce heat to medium-low, and add sauce to skillet. Bring sauce to a simmer then immediately add meatballs back to skillet. Cover and simmer until cooked through, about 8 minutes more
One important question: Where does one get or how does one make Cann-Milk?
Check out our cookbook here on this CED Clinic site! We have a recipe 🙂