Make Way for Meatballs!
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
- 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.)
- 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.
- Allow to sit for 5-10 minutes at room temperature.
- Form 1″ meatballs and set aside on a plate or in a dish.
- Heat your pan on medium-high heat (I use cast iron) and allow the fat to melt.
- 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).
- 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).
- 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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