Top Menu

The Easiest Meatballs You’ll Ever Make

grain-free-meatballs

You know what makes me crazy? (I promise it won’t be a long tirade this time) Meatballs. By the name we should be able to infer it’s just a delicious ball of meat. Sadly this is not the case. Next time you go to the store, check the back on a bag of meatballs. All meatballs are made with bread crumbs but often also have soy, sugar and even corn syrup. Why must we defile a beautiful ball of meat this way?

Because meatballs are an important part of life, I came up with my own recipe with, wait for it… MEAT! Aside with the meat and an egg to bind it together, the only other ingredients in these meatballs are Italian spices and seasonings to make said meat taste amazing. The best part is, these meatballs are SOOO easy to make. Way easier than a meatball full of strange ingredients.

At first I chopped my onion and garlic with a knife. I realized they weren’t chopped finely enough but decided I was way too lazy to try to chop them smaller. I threw them in my mini food processor and they were finely diced in about five seconds. That moment changed my life. I decided to never use a knife to chop onions again. I feel a freedom I haven’t felt since the day I graduated from college.

See that cute, little hand. That’s my 5-year-old daughter. She loves to help me cook.

img_20161025_131448378_hdr

The key to a tender, juicy meatball is to mix everything but the meat together first. I learned this tip on the Food Network. Thanks celebrity chefs. After I mixed the onion, garlic and seasonings together with a fork, I added in the meat.

img_20161025_132524219

Another key to a great meatball is to use your hands to mix it together once you add the meat. No it’s not your most glamorous moment, but you can’t mix everything properly with a spoon. You need to use your hands.

img_20161025_133340981

I like to bake my meatballs rather than fry them because it’s a lot less work. Once you bake them you have two options. At this point, you can stick them in a freezer bag and have delicious, Italian meatballs for another day. Or, you can simmer them in my sugar-free marinara sauce (click here for recipe).

img_20161025_142113526

When I make them for my family, they eat them over a whole grain pasta. I eat mine over a bed of spinach. I love the slight wilting the heat gives the spinach, which makes it warm but still slightly crunchy.

img_20161025_180459703

The Easiest Meatballs You'll Ever Make
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
5 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
5 people 20 minutes
Cook Time
30 minutes
The Easiest Meatballs You'll Ever Make
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
5 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
5 people 20 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 350 degrees. Line a cookie sheet with foil.
  2. Finely chop onion and mince garlic either with a knife or in a miniature food processor.
  3. In a large bowl, beat egg. Add in garlic, onion, salt, pepper and garlic powder.
  4. Add ground meat and combine well with hands.
  5. Form into golf-ball-sized meatballs and place them on the prepared cookie sheet.
  6. Bake for 25-30 minutes.
  7. Freeze and eat later or serve with marinara sauce over spinach.
Share this Recipe
No comments yet.

Leave a Reply

Send this to a friend