Ground Beef Meatballs
Meatballs are becoming a staple at my house for several reasons. The kids will always eat something made with ground beef and we generally have a lot of it stored in the freezer since we purchase beef as part of a cow share about once a year. It gives me another way to use all the delicious tomato sauce I make in the fall with the tomatoes from our garden. And I like that the healthy fats released during cooking can be stirred into the tomato sauce and aren’t wasted.
I prefer to use leftover rice or quinoa as a filler rather than those highly processed bread crumbs that come in a can. If I’m in a pinch and don’t have a whole grain to use, I will put a piece of bread in the blender to make my own bread crumbs. If you are eating GAPS, Paleo, or are otherwise totally grain-free right now, you can skip the filler all together.
And while I would prefer to use real chopped onion in the meatballs, they can interfere with the texture of the meatball and the kids notice them, so I use the onion powder. But I can get away with finely shredded carrots or zucchini going unnoticed by the kids, which I like because I’m always scheming to making our foods as nutrient dense as possible.
For 4 Person(s)
- 1 pound(s) grass-fed ground beef
- 1 whole pastured egg
- 2 tablespoon(s) soaked rice or quinoa
- 1 tablespoon(s) finely shredded carrot (or zucchini)
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 1 teaspoon(s) Italian seasonings
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) onion powder
- 1 large jar(s) tomato sauce
- shredded Parmesan cheese (for topping)
Ground Beef Meatballs Directions
- Preheat the oven to 350 degrees.
- Crack an egg into a large mixing bowl and beat it.
- Carefully add the ground beef.
- Add the rice, shredded carrots, and seasonings to the bowl.
- Thoroughly mix ingredients together using a spoon or your hand.
- Set a large cast-iron or stainless steel skillet to heat. Skillet should be oven safe.
- Begin forming the ground beef mixture into balls and place them in the heating skillet. I usually make mine about the size of a golf ball.
- When all the meatballs are made, place the skillet in the oven and allow them to bake for 20-25 minutes. Do not open the oven during the baking time because it lets out heat and slows down the baking process.
- After the baking time, carefully take the hot skillet from the oven and set it on the stove at a medium-high heat.
- Pour a jar of tomato sauce of your choice over the meatballs and stir everything around. Be sure to bring the sauce to a boil before serving.
- Serve with a side of pasta (we use brown rice pastas) or serve them on their own with a side salad.