Easy Mini Meatballs
I find myself reaching for these meatballs at least once or twice a week. They make a great, high-protein option for any meal, including school lunches and dinners. I usually keep a bag of Earth’s Best mini meatballs in my freezer for when I’m really in a pinch, but I prefer these because there’s no added sugar and I can use grass-fed beef, which is more nutrient-dense than conventional meat. And while rolling them into little mini meatballs can be tedious, I find that the smaller they are, the more likely my kids are to gobble them up. So I’ll make a batch or two, freeze them on a cookie sheet and then add them to a freezer-safe bag that I can just grab from when I need them!
Ingredients
1 pound grass-fed beef
1/3 cup breadcrumbs (I try to use whole wheat)
1 egg (preferably pasture-raised)
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
Instructions
Preheat oven to 425°F and line a large baking sheet with parchment paper (or use a stainless steel pan).
Mix all of the ingredients in a bowl. Be careful not to over-mix, as it will make the meat tough once cooked.
Using your hands, roll small pieces of the meat mixture into mini meatballs.
Place on the prepared baking sheet and bake for 10-12 minutes, until cooked through. Cooking time may vary depending on the size of the meatball.
If the meatballs didn’t brown up on the outside, place them under the broiler for a few minutes, but watch them to make sure they don’t burn!
To Store
When I make these, I will leave a few out to have in the fridge, then once cooled, I will place the entire baking sheet into the freezer. Once frozen, I transfer them to a freezer-safe bag. This keeps the meatballs from sticking together.
RECIPE BY: BETHANY MITCHELL-LEGRO