NOT YOUR GRANDMA’S MEATBALLS. A few notes on this recipe — I feel like meatballs get this rep of being a laborious dish to make, often reserved for the weekend. While this is certainly not my mother’s recipe, I’ve created an approachable, versatile weeknight [keto] meatball that you can make your own, pending what flavor profile you’re craving. As with many of the proteins I make during the week - I don’t overly season so they can flexibly work with any cuisine I’m making — Italian, Mexican (yeah I put two of these in a tortilla and it was FUEGO), Asian, or Mediterranean. The key to nailing your meatball or hamburger is to break off a piece of the mixed meat and quickly fry it on a pan to taste to make sure seasoning / salting is to your liking, before making an entire batch. I made a lb. of meat, and it fed me for four meals. Don’t @ me about these meatballs until you’ve tried them!
MAKE ME:
PREHEAT OVEN TO 350 DEGREES.
Combine all ingredients in a mixing bowl and mix together with hands. Do your best to not over mix to keep some air in the balls (less dense!).
Once mixed together, fry a piece on a frying pan on your stove top to taste for seasoning and salt.
Adjust as necessary, or shape into 1 in. balls and put on a foil lined baking sheet.
Bake for 10-12 minutes based on size/strength of the oven.
Rest for 3-4 minutes after taking out, then dress and enjoy!
Note, if you prefer to fry them on the stovetop, you can do that too!
INGREDIENTS:
1 lb. ground beef/bison
1 egg
1/2 cup Parmesan
1 garlic clove — Dorot is the best!!
1 tsp Italian seasoning (promise this doesn’t defeat what I mentioned above about their flavor being versatile)
Use any combo of: oregano, thyme, basil, rosemary (dried)
Dash salt, pepper