These meatballs are moist and tender thanks to the addition of cottage cheese. I use a lactose free brand of cottage cheese as I am lactose intolerant. Thankfully, there are many lactose free options available these days, which means dishes that were formally off limits for those of us who cannot tolerate regular dairy products are now on our menus.
Lactaid or Green Valley Creamery offers lactose free cottage cheese. Of course you may use regular cottage cheese if you do not have lactose intolerance.
Fresh Italian parsley and marjoram add a wonderful flavor to these meatballs. Marjoram is one of my favorite herbs. If you are not familiar with it, give it a try! I’m sure it will become a favorite of yours too.
The meatballs are fried in a bit of olive oil until they are nicely browned on all sides. I like the texture and flavor the meatballs have when pan fried in a skillet. Serve them with your favorite sauce and pasta.
- ⅓ cup panko
- ⅓ cup lactose free milk (or regular milk)
- ⅓ cup finely minced onion
- 1 medium garlic clove, minced
- ¼ cup chopped Italian parsley
- 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried marjoram)
- 1 teaspoon dried oregano
- 1 large egg, lightly beaten
- ½ cup lactose free cottage cheese (drained if very wet, chopped if very large curds)
- 1½ teaspoons kosher salt
- freshly ground black pepper
- 1 pound lean ground beef (I use ground sirloin)
- 2 tablespoons olive oil for frying
- Julienned fresh basil (optional)
- Grated Parmesan (optional)
- Place the panko in a small bowl and moisten them with enough milk to cover the crumbs. Give them a quick stir, then let them sit for 10 minutes to soften. Gently squeeze out the excess moisture.
- Place ground beef in a large bowl. Break it apart gently with two forks. Mix in panko, onion, garlic, herbs, egg, cottage cheese, salt and pepper. Mix gently with two forks until all of the ingredients are evenly incorporated.
- Roll meatballs into 24 golf ball sized balls.
- Heat oil on medium heat in a wide deep-sided skillet until shimmering. I use my Anolon 12" x 3" skillet. Fry all of the meatballs at once or in batches if your pan is smaller. Turn them to brown on each side, about 7 minutes total. They are done when they reach 165 degrees.
- Serve with your favorite pasta and sauce. Top with julienned fresh basil and parmesan cheese (I use lactose free Boar's Head brand).
