*REAL* Food Meatballs
Servings 45 Meatballs
Calories 76kcal
Equipment
- 1 large bowl
- Baking sheet
- Parchment paper - or (my preferred tool) a baking mat (I use mine alllll of the time; it's an affordable and handy tool to keep in the kitchen)
- Ice cream scooper - (not necessary, but another really helpful tool for this recipe...and in general for your kitchen)
Ingredients
- 1 LB ground beef grass-fed/finished
- 1 LB ground pork pastured
- 3 slices cooked bacon finely chopped
- 1 small onion finely minced
- 1 large egg pastured
- 2 T milk
- 1/2 C cooked rice I use organic jasmine rice cooked in my homemade bone broth
- 1 C breadcrumbs I use my own homemade, sprouted breadcrumbs, but your favorite will work
- 3/4 C parmesan cheese shredded
- 1 t oregano
- 1/2 t basil
- 1/4 t garlic powder
Add To Fit Your Tastes...
- 1/8 t White pepper
- 1/4 t Sea salt
- 1/4 t Red pepper flakes
- 1/8 t Rubbed sage - I love this stuff
Instructions
- Grab a large bowl and dump in everything except the meats. Mix that all together thoroughly. ingredients into the bowl.
- Add the meats. Use your hands to work it all together. Do no overwork it or you'll have golf balls for meatballs! Just mix until everything is combined.
- Use ice cream scooper and make golf ball sized meatballs (or slightly smaller).
- Place meatballs on your baking sheet (not touching).
- Bake at 375℉ for about 20-25 minutes (until cooked through and nicely browned).
- I usually get between 35-45ish meatballs, depending on their size. Eat them within a few days &/or freeze the rest for later. They reheat nicely in the oven and on the stove.
Notes
t = teaspoon
T = tablespoon
T = tablespoon
Nutrition
Calories: 76kcal | Carbohydrates: 3g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 81mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.5mg
