Make Way for Meatballs!

Make way for Meatballs! | Food Your Body Will Thank YouOne Friday last month, we went to visit some friends for dinner. They supplied the sides and the wine, and we provided the grass-fed ground beef.

Despite being  happy consumer of pastured animal products, I rarely cook ground beef…I can’t seem to get the seasonings right. It’s always under-salted, over-salted, lacks flavor, or is too dry (pastured meats cook 30% faster!). All in all, it cooking ground beef leaves me feeling like a failure in the kitchen.

So when I first bit into one of the meatballs at the dinner table, my reaction was kind of embarrassing…I actually moaned in delight! When she told me the ingredients, I was flabbergasted. “That’s it?!” I asked. I was sure she was keeping a secret ingredient from me. But then  I replicated the recipe at home the next day and it was JUST as delicious as it had been when she’d made it.

I feel this dish will become a family favorite that my great-grandchildren attribute to their “talented old granny.” I am more than okay with that kind of legacy. Enjoy! <3

You’ll Need:

  • 1/2 tsp. garlic powder
  • 1 1/4 tsp. Real salt
  • 1/2 tsp. black pepper
  • 1/4 organic bell pepper (I used green), minced
  • 1/3 of an organic medium yellow onion, minced
  • 2 pounds grass-fed beef
  • 1 pastured or organic egg
  • traditional fat of your choice (coconut oil, lard, pastured bacon fat, etc.)

Grass-fed Meatballs-Food Your Body Will Thank You For


  1. Mix all ingredients together in a bowl. I like to use my hands (I wear gloves) because I get a better blending of spices and ingredients.
  2. Allow to sit for 5-10 minutes at room temperature.
  3. Form 1″ meatballs and set aside on a plate or in a dish.
  4. Heat your pan on medium-high heat (I use cast iron) and allow the fat to melt.
  5. Once hot, add your meatballs, taking care not to crowd your pan (It will increase cooking time and you won’t get that nice sear/color).
  6. Cook meatballs to your liking. My family likes their meatballs medium-well so I cook them until brown and slightly crisp  all around (about 6-8 minutes, but sometimes I’ll get impatient, squash them a little and turn the dish into meat patties).
  7. Serve with your choice of sides! I like to pair mine with Brussels sprouts, broccoli, potatoes, or rice.

NOTE: The cooking time will depend on your stove & type of pan.

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